Easiest Way to Make Appetizing Caldo de Pescado

Caldo de Pescado. Caldo de Pescado (or Mexican Fish Soup) is an EASY and absolutely delicious dish. It's hard not to love a big bowl of this hearty and comforting soup that's loaded with FLAVOR!! Made with homemade fish broth and a spicy tomato sauce.

Every Christmas my uncle Wolfgang, my Tia Vicky, and my cousins from Colorado would visit us in El Paso. And every year the grownups would go eat dinner in Juarez at a restaurant. Caldo de pescado translates to fish soup is especially popular during lent. You can have Caldo de Pescado using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Caldo de Pescado

1. Prepare of chopped carrots.
2. Prepare of chopped onion.
3. You need of chopped tomato.
4. It's of cooking oil.
5. Prepare of fresh cilantro.
6. You need of whole white meat fish (I use Mackreal or sturgeon).
7. It's of (Optional for added flavor)Whole bodied large shrimp devained.
8. You need of (Optional for added flavor)whole crab cut in.
9. Prepare of About 12 dried california chile pods (rehydrated in boiling H2o.
10. It's of small can of chipotle chiles in adobo sauce.
11. You need of garlic teeth.
12. Prepare of Salt.
13. You need of water.

For today's caldo de pescado, I also added some shrimp. You could prepare it with all fish, all shrimp or add a mix of seafood. Growing up, my Mom didn't really prepare a lot of seafood recipes. I remember a few dishes for lent, but they were very simple.

Caldo de Pescado step by step

1. In a large soup/stew pot add oil onion and tomato and cook till onion is transparent on medium high temp..
2. Add about 1.5 gallons of water, carrots and cilantro, let cook on medium heat until carrots are tender..
3. In a blender add garlic, rehydrated chiles, a small piece of onion, and chipotles. Blend on high until smooth. You may have to add a bit of water to blend..
4. Add blended salsa to pot and let simmer for about 15 more minutes..
5. Add fish and other optional seafood cook about 10 minues..
6. Garnish/top with chopped onion, serano chiles and cilantro. Squeeze lime juice and enjoy..

Al servir este caldo de pescado hay tres ingredientes que no puedo dejar de poner en la mesa, al alcance de todos. Unos limones frescos y jugosos, aguacate y pan de sal tipo telera, bolillo o baguette, en lugar de tortillas. Dependiendo de sus gustos, pueden también llevar a la mesa un plato con cebolla y cilantro fínamente picados con chiles. Sirve el caldo de pescado en una sopera. Consejo: El caldo de pescado o fumet, como todos los caldos es muy reconstituyente.