Mexican🥣 Soups & stews

Fish Broth (Caldo de Pescado)

Name: Fish Broth (Caldo de Pescado)
Total time: 40 min
Cuisine: Mexican
Ingredients: ~1-2 whole mojarra or tilapia (whole); ~1-1.5 lb tilapia fillets or white fish fillets; ½ onion; 1 leek; 2 celery; 4 garlic cloves; 2 bay leaves; to taste dried oregano; 1 shrimp bouillon cube; to taste salt; to taste canned chipotle chiles with adobo sauce; to taste fresh cilantro; 2 carrots; to taste potatoes; 4 tomatoes (jitomates); ~2 tbsp vegetable oil; ~8 cups water

⏱ 40 min

A traditional Mexican fish broth made with whole mojarra or tilapia fish and white fish fillets simmered in a tomato-based broth with vegetables, spices, and chipotle chiles, aromatic with cilantro. Served with onion, green chiles, and lime as condiments. A classic cold-weather family favorite.

Adapted from a video by Jauja Cocina Mexicana

Un Buen Caldito de Pescado. ¡Fácil y Bien Rico!

Watch on YouTube

Ingredients

mojarra or tilapia (whole)~1-2 wholeest.
tilapia fillets or white fish fillets~1-1.5 lbest.
onionsliced thin½
leekchopped1
celerystalks, chopped2
garlic cloves2 finely minced for broth, 2 minced for sauce4
bay leaves2
dried oreganoto taste
shrimp bouillon cube1

Steps

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1
Blend the tomatoes, onion, and garlic cloves with water in a blender until completely smooth.
2
Heat oil in a large pot over medium to medium-high heat and sauté the onion, leek, celery, minced garlic, and carrot until they begin to soften.
3
Add the bay leaves and dried oregano, allowing the spices to release their aromas.
4
Drain the potatoes and add them to the pot, continuing to cook with the other vegetables.
5
Pour in the blended tomato mixture, add the shrimp bouillon cube and canned chipotle chiles with adobo sauce, adjusting the heat level to preference. Stir well and continue cooking.
6
After about 6 minutes when the tomato has changed color, add hot water (preferably warm to maintain temperature) and season with salt. Add the fish heads to release their flavor.
7
After the broth has simmered for about 10 minutes and the vegetables are nearly cooked, add the chopped fish pieces and any fillets. Sprinkle with fresh cilantro.
8
Since the fish is cold, bring the broth to a boil once to bring the temperature back up, then reduce to low heat and simmer gently until the vegetables and fish are fully cooked without falling apart.
9
After about 5 more minutes, the vegetables and fish are perfectly cooked. The broth is ready to serve.
10
Ladle into bowls and serve with warm corn tortillas. Garnish with diced onion, fresh green chiles, and a generous squeeze of fresh lime juice.

Fish Broth (Caldo de Pescado)

Ingredients

Steps

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