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Caldo de Pescado y Camaron (Fish and Shrimp Soup)

Excellent for a Lenten meal this fish stock and shrimp in a chipotle-tomato broth is slightly spicy and easy to prepare. Serve soup with lime wedges, hot sauce, and saltine crackers.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 8 to 10 servings
Calories: 242 kcal
Course: Appetizer
Cuisine: Mexican

Ingredients

  • 8 tablespoons olive oil divided
  • ½ white onion chopped
  • 1 Jalapeño chopped
  • 2 carrots stalk peeled and sliced
  • 1 celery sliced
  • 1 Roma tomato chopped
  • 3 chipotle peppers in adobo sauce
  • 1 garlic clove
  • 1 teaspoon ground pepper
  • 1 tablespoon chicken bouillon
  • 4 roma tomatoes quartered
  • ½ white onion quartered
  • 10 cups water
  • 2 pounds white fish with skin on such as catfish, halibut, or cod, filleted, and cut in large 3-inch chunks
  • 1 pound shelled large shrimp
  • 2 bay leaves
  • 1 fish stock cube
  • 3 tablespoons cilantro leaves
  • salt as needed
  • Lime wedges
  • saltine crackers
  • Valentina hot sauce

Instructions

    Cup of Yum
  1. In a large stockpot heat 4 tablespoons of olive oil over medium heat and sauté onion and cook until translucent, about 2 minutes.
  2. Add jalapeño, carrots, and celery, and cook for 3 minutes, Add 1 chopped tomato and cook for an additional minute. Turn off heat, place sautéed ingredients in a bowl and set aside.
  3. To a blender add chipotle chiles, garlic, pepper, bouillon, tomatoes, and onion; and puree until smooth.
  4. Strain blended mixture until smooth and discard any tomato skins and chile peels.
  5. In the same stockpot heat additional 4 tablespoons of olive oil over medium heat and add strained mixture to stockpot and bring to a boil for 20 minutes.
  6. Meanwhile, in a separate pot bring water to a boil.
  7. Add boiled water, sautéed vegetables, fish, shrimp, bay leaves, and fish stock to the stock pot and bring to a boil, reduce heat and simmer for 10 to 15 minutes until fish is tender. Add cilantro during the last 5 minutes.
  8. Add salt to taste.

Notes

  • To serve: Ladle the shrimp and fish soup into bowls, making sure to include a piece of fish and shrimp for each serving. Serve with lime wedges, hot sauce, a sprinkle of queso fresco, and some saltine crackers or warm corn tortillas on the side. Enjoy!
  • To serve: Ladle the shrimp and fish soup into bowls, making sure to include a piece of fish and shrimp for each serving. Serve with lime wedges, hot sauce, a sprinkle of queso fresco, and some saltine crackers or warm
  • corn tortillas
  • on the side. Enjoy!
  • Expert Tips & Tricks
  • Expert Tips & Tricks
  • Frozen fish is usually cheaper than fresh fish, and ironically, it’s usually fresher (and tastier!) than what’s on display. Why? Unless you live in a fishing community, nearly all seafood is flash-frozen when caught to preserve the freshness and flavor.  
  • Opt for raw frozen shrimp rather than pre-cooked. The precooked and shelled kind taste sort of bland, plus you run the risk of overcooking them if they’re already cooked to begin with. Overcooked shrimp are rubbery and tough — not what we want in our beautiful pot of caldo de camarones!
  • Storage & Heating Instructions 
  • Storage & Heating Instructions 
  • Caldo de pescado y camaron will keep well in an airtight container in the fridge for up to 3 days.
  • It can also be frozen for up to 3 months.
  • To serve, allow to defrost overnight in the fridge, then gently warm on the stovetop over medium-low heat until warmed through. 
  • I do not recommend using the microwave for warming this fish soup, as the microwave tends to make fish and shrimp tough and rubbery. 
  • Frozen Fish. Frozen fish is usually cheaper than fresh fish, and ironically, it’s usually fresher (and tastier!) than what’s on display. Why? Unless you live in a fishing community, nearly all seafood is flash-frozen when caught to preserve the freshness and flavor.  
  • Frozen Shrimp. Opt for raw frozen shrimp rather than pre-cooked. The precooked and shelled kind taste sort of bland, plus you run the risk of overcooking them if they’re already cooked to begin with. Overcooked shrimp are rubbery and tough — not what we want in our beautiful pot of caldo de camarones!
  • Refrigerate: Caldo de pescado y camaron will keep well in an airtight container in the fridge for up to 3 days.
  • Freeze: It can also be frozen for up to 3 months.
  • Reheat: To serve, allow to defrost overnight in the fridge, then gently warm on the stovetop over medium-low heat until warmed through. 
  • Do not microwave: I do not recommend using the microwave for warming this fish soup, as the microwave tends to make fish and shrimp tough and rubbery. 

Nutrition Information

Calories 242kcal (12%) Carbohydrates 6g (2%) Protein 21g (42%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Cholesterol 49mg (16%) Sodium 101mg (4%) Potassium 652mg (19%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 2971IU (59%) Vitamin C 11mg (12%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8to 10 servings

Amount Per Serving

Calories 242

% Daily Value*

Calories 242kcal 12%
Carbohydrates 6g 2%
Protein 21g 42%
Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Cholesterol 49mg 16%
Sodium 101mg 4%
Potassium 652mg 14%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 2971IU 59%
Vitamin C 11mg 12%
Calcium 44mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.