From maricruzavalos.com
Caldo de Pescado (Mexican Fish Soup)
Ingredients
Ingredients
- 2 lb white fish chunks
- 1 lb tomatoes
- 2 guajillo chilies (stem and seeds removed)
- 1 chipotle pepper in adobo sauce
- 1 small onion (halved)
- ½ tsp black peppercorns
- 2 small potatoes (cut into ½-inch cubes)
- 1 large carrot (thick sliced)
- 1 leek (cut into rings)
- 2 medium zucchini (cut into ½-inch cubes)
- 3 Tbsp olive oil
- 2 garlic cloves (peeled)
- 1 Tbsp oregano
- 1 Tbsp shrimp bouillon
- salt (to taste)
- 6 cups water
Steps
- Boil 1 lb tomatoes in plenty of 6 cups water until soft, about 10 minutes.
10 min
- Turn off the heat, add 2 guajillo chilies and push them down to immerse them well into the hot 6 cups water. Leave to rest for 15 minutes.
15 min
- Add 1 lb tomatoes and 2 guajillo chilies into a blender or food processor.
- Add 1 chipotle pepper in adobo sauce, 1 small onion, 2 garlic cloves, ½ tsp peppercorns, and 1 cup water.
- Blend for 1 minute or until you have a smooth sauce.
1 min
- Strain the sauce through a fine sieve into a bowl and set aside.
- Heat 3 Tbsp olive oil in a stockpot over medium heat.
- Add 1 large carrots, 2 medium zucchini, 2 small potatoes, and 1 leek. Sauté for 3 minutes.
3 min
- Pour in the tomato sauce and season with salt.
- Add 1 Tbsp shrimp bouillon and 1 Tbsp oregano. Mix well and cook for 5 minutes.
5 min
- Pour 6 cups water into the pot, mix, and bring to a boil.
- If you are adding fish heads and tails to the soup, add them now as they can start releasing their flavor right away. Otherwise, keep cooking the vegetables for 10 more minutes before the next step.
10 min
- Add 2 lb fish chunks to the pot, bring to boil over high heat, then reduce the heat to medium-low and simmer for 5 to 7 minutes or until fish and vegetables are cooked through.
5-7 min
- Adjust salt to taste, turn off the heat and serve.
Nutrition
Per serving
- kcal
- 385
- protein
- 51 g
- carbs
- 33 g
- fat
- 7 g