Caldo de Pescado (Mexican Fish Soup)

Discover the authentic taste of Mexico with this hearty Caldo de Pescado (Mexican Fish Soup) recipe. Packed with fresh white fish, vibrant vegetables, and rich flavors, this soup is perfect for a comforting meal. Ready in just 45 minutes!

Preparation Time:

🕒 Prep Time: 15 minutes
🕒 Cook Time: 30 minutes
🕒 Total Time: 45 minutes

Ingredients:

🐟 Fish: 1 lb (450 g) white fish fillets (tilapia, cod, or snapper), cut into large chunks

🥔 Vegetables: 2 medium potatoes (peeled and diced), 2 medium carrots (sliced), 1 medium onion (chopped)

🌽 Additional Add-ons: 2 ears of corn, cut into chunks; 2 fresh jalapeños, sliced (optional)

🍅 Sauce Base: 3 ripe tomatoes, blended into a puree

🧄 Spices and Flavoring: 3 garlic cloves (minced), 1/2 cup chopped fresh cilantro, olive oil, salt, and pepper

🍋 To Serve: Lime wedges

Step-by-Step Instructions:

Step 1: Prepare the Base

• Heat olive oil in a large pot over medium heat.
• Sauté onions and garlic until fragrant (about 2 minutes).

Step 2: Add the Broth and Vegetables

• Pour in the tomato puree and cook for 5 minutes.
• Add the broth, potatoes, carrots, corn, and jalapeños (if using).

Step 3: Simmer and Add the Fish

• Bring the soup to a boil, then reduce to a simmer.
• Add the fish fillets, ensuring they’re submerged in the liquid.

Step 4: Final Touches

• Cook until the vegetables are tender and the fish is cooked through (about 10 minutes).
• Stir in the cilantro and season with salt and pepper to taste.

Serving Suggestions

• Serve the soup hot with lime wedges on the side for a zesty flavor boost.

Nutritional Benefits

Loaded with fiber, vitamins, and minerals from the fresh vegetables.Rich in protein and omega-3 fatty acids.