Mexican🥣 Soups & stews

Fish Fillet Broth

Name: Fish Fillet Broth
Cuisine: Mexican
Ingredients: 1 kg fish fillet; 2 carrot; 2 potato; 8 tomato; ~1 medium onion; 2 cloves garlic; ~¼ cups cilantro; 1 chili pepper; to taste salt; a pinch black pepper; ~2 tbsp oil; ~4 cups water

High-proteinLow-cal

Adapted from a video by De mi Rancho a Tu Cocina

Ya Puedo Mover Mejor Mi Mano y Mi Hija Brenda Me Hizo Un Caldito Para Este Aguacero

Watch on YouTube

Ingredients

fish fillet1 kg
carrot2
potato2
tomatoadjust based on tomato size; if large, use 4-58
onionsmall piece~1 mediumest.
garlic2 cloves
cilantroto taste~¼ cupsest.
chili pepper1
saltto taste
black peppera pinch
oila splash, just a little

Steps

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1
Peel and prepare all vegetables—carrots, potatoes, tomatoes, and onion—cutting the potatoes and carrots into chunks.
2
Heat a splash of oil in a large pot, then add the carrot and potato chunks with salt, sautéing until lightly browned.
3
Blend the tomatoes, onion, garlic, salt, and water together into a sauce.
4
Make a small slit in the chili pepper to prevent it from bursting, and add it to the pot with vegetables.
5
Pour the blended tomato mixture into the pot with additional water to reach desired broth consistency, and bring to a boil.
6
Allow the tomato and vegetables to cook through, add black pepper and cilantro, and simmer until fully tender.
7
Add the fish fillet, letting it come to a boil for just a few seconds, then remove from heat immediately to prevent it from falling apart.
8
Let the broth cool slightly. Optional toppings include lime juice, diced chili, or onion. Serve with warm tortillas.

Fish Fillet Broth

Ingredients

Steps

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