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Mexican Fish Soup | Easy Recipe

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Mexican Food by Laura
Mexican Food by Laura
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Recipe Information

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Video-Specific Recipe

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.

MexicanMXmain
45 min
medium
4 servings
Servings4
4 tomatoes
1 garlic clove
½ cup diced onion
2 bay leaves
3 liters of water
2 lbs or 1kg of catfish (bagre) medallions
2 carrots, sliced
2 zucchinis, sliced
1/4 handful of fresh cilantro
1 chipotle chili
½ teaspoon oregano
1 tablespoon salt
12 cups water
Lime wedges for serving

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.

1

Prepare the catfish by cutting it into medallions.

2

In a large pot, heat some oil and sauté chopped onions and garlic until fragrant.

3

Add diced tomatoes and cook until softened.

4

Pour in the water and bring to a boil.

5

Add the catfish medallions and simmer until cooked through.

6

Incorporate sliced carrots and zucchinis; cook until tender.

7

Add bay leaves, chipotle chili, oregano, and salt; stir to combine.

8

Season with chopped cilantro to taste.

9

Serve hot with lime wedges on the side.

Cooking Techniques

sautéingboilingsimmering

Equipment Needed

large potknifecutting boardladle

Spice Level:

🌶️🌶️🌶️

Dietary

gluten-freedairy-free

Allergens

fish

Also Known As

Fish SoupSopa de Pescado
Local Name: Caldo de Pescado

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