Mexican Fish Soup | Easy Recipe
Recipe Information
Caldo de Pescado
Cultural Context
Caldo de Pescado is a traditional Mexican fish soup, often enjoyed along coastal regions where fresh seafood is abundant. It reflects the country's rich culinary heritage, combining fresh ingredients and vibrant flavors. This dish is typically served during family gatherings or festive occasions, showcasing the importance of communal meals in Mexican culture. Variations exist across different regions, with each adding its unique twist to the recipe.
fish
🥗Healthier: lean white fish
💰Cheaper: canned fish
Canned fish is often more affordable and has a longer shelf life.
vegetable broth
🥗Healthier: homemade vegetable broth
💰Cheaper: water
Using water is a cost-effective option, while homemade broth can be healthier.
Prepare the catfish by cutting it into medallions.
In a large pot, heat some oil and sauté chopped onions and garlic until fragrant.
Add diced tomatoes and cook until softened.
Pour in the water and bring to a boil.
Add the catfish medallions and simmer until cooked through.
Incorporate sliced carrots and zucchinis; cook until tender.
Add bay leaves, chipotle chili, oregano, and salt; stir to combine.
Season with chopped cilantro to taste.
Serve hot with lime wedges on the side.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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