Mexican Caldo de Pescado
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
263 kcal
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Course
Main Course, Soup, Lunch
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Cuisine
Mexican
Mexican Caldo de Pescado
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This is a very simple Mexican fish soup: You can use any lean, white fish, and you can mix and match vegetables. The squeeze of lime at the end really helps.
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Ingredients
BROTH
- 3 pounds fish, whole but gutted and scaled and gills removed
- salt
- 1 white onion, chopped
- 3 bay leaves
- 1 sprig epazote (optional)
- 1 tablespoon black peppercorns
SOUP
- 1 large carrot, sliced into discs
- 1/4 head cabbage, shredded
- 1/2 pound potatoes, peeled and diced
- 1 teaspoon Mexican oregano
- 2 Roma tomatoes, sliced lengthwise
- 1 white onion, peeled and quartered
- 4 cloves garlic, unpeeled
- 2 to 4 Anaheim, Hatch or poblano peppers
- salt
- Lime juice to taste
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Instructions
- If the fish are smaller than about 2 pounds, keep them whole. If you are using one large fish, fillet it and use the fillets elsewhere -- you'll have enough meat just with the head, collar and what's left on the bones.
- Put the carcass into a large pot of water and bring to a simmer. Skim any foam that forms on top. Add the remaining broth ingredients and simmer gently for 30 to 40 minutes. Strain the broth, reserving the carcass. Pick off all the meat from the carcass and reserve.
- While the broth is simmering, heat a comal or griddle or large cast iron pan over high heat and char the tomato, onion quarters, garlic cloves and chiles. You want a good char here for flavor. Peel the garlic and tomatoes, and peel and seed the chiles. The chiles will be easier to peel if you put them in a bowl and cover it with a plate to let them steam a while first.
- After you have strained the broth, wipe out the pot or clean it if it's gnarly, then return the broth to the pot. Add the Mexican oregano, potatoes, carrots and cabbage and bring it to a simmer. Add salt to taste.
- Chop the charred vegetables into pieces you'd want to eat in a soup. When the potatoes and carrots are tender, add the charred vegetables and the flaked out fish to the pot and let this cook for 10 minutes. Serve with some lime juice and corn tortillas.
Nutrition Information
Show Details
Calories
263kcal
(13%)
Carbohydrates
11g
(4%)
Protein
47g
(94%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
113mg
(38%)
Sodium
197mg
(8%)
Potassium
920mg
(26%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1927IU
(39%)
Vitamin C
23mg
(26%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 47g | 94% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 113mg | 38% |
| Sodium | 197mg | 8% |
| Potassium | 920mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1927IU | 39% |
| Vitamin C | 23mg | 26% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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