Mexican Caldo de Pescado
User Reviews
5
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Prep Time
45 mins
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Cook Time
30 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
Description
Mexican Caldo de Pescado calls for preparing a clear fish broth using gutted and cleaned whole fish or the bones and carcass of a larger fish. The broth is simmered gently with salt, onion, bay leaves, black peppercorns, and, optionally, epazote, which lends a distinctive herbal aroma. This base is strained, and meat is reserved for the soup. Vegetables such as carrot, shredded cabbage, and potatoes are cooked in the broth alongside Mexican oregano and the addition of Roma tomatoes, quartered onions, unpeeled garlic, and Anaheim-style peppers that are charred on a hot griddle or skillet. Peppers and tomatoes are peeled after charring to mellow flavors and reduce bitterness.
The soup assembles by combining the strained broth, softened vegetables, and picked fish meat. The charred ingredients contribute a smoky and slightly sweet edge to the broth. The texture is a mix of tender fish, softened potatoes, and cabbage, balanced with the earthiness of the vegetables and the herbal notes of oregano and epazote.
This soup is typically served with lime juice for brightness, which enhances the flavors and adds acidity. It works well as a hearty yet light main course or starter, especially on cooler days or when a mild fish dish is desired. It celebrates the practice of using the whole fish and charring ingredients to build layered flavors while maintaining clarity in the broth.
Ingredients
BROTH
- 3 pounds fish whole but gutted and scaled and gills removed
- salt
- 1 onion chopped, white
- 3 bay leaf
- 1 prig epazote (optional)
- 1 tablespoon black peppercorns
SOUP
- 1 carrot sliced into discs, large
- 1/4 head cabbage shredded
- 1/2 pound potato peeled and diced
- 1 teaspoon Mexican oregano
- 2 Roma tomato sliced lengthwise
- 1 onion peeled and quartered, white
- 4 cloves garlic unpeeled
- 2 to 4 Anaheim pepper or Hatch or poblano peppers
- salt
- lime juice to taste
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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