Caldo de Pescado (Mexican Fish Soup)
This Caldo de Pescado (Mexican Fish Soup) recipe combines your catch of the day along with a few vegetables in a mildly spicy seafood broth.
Servings: 10 servings
Ingredients
- 2 tablespoons avocado oil or vegetable oil
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 celery stalks, diced
- kosher salt
- black pepper
- 1 tablespoon minced garlic
- 1 28-ounce can crushed tomatoes
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon ground thyme
- 2 Sazon Goya seasoning packets (.2 ounces each)
- 1 tablespoon tomato paste
- 8 cups seafood stock
- 2 cups Yukon gold potatoes, diced
- 2 cups carrots, peeled and diced
- 4 or 5 pickled jalapeno slices, minced + 2 tablespoons of the brine
- 2 pounds walleye, perch, bass, or catfish fillets, cut into 2-inch pieces
- 1 teaspoon granulated sugar
- 1 lime, cut into wedges
- ¼ cup fresh cilantro leaves, chopped
Instructions
- Heat the oil and butter in a large (6-quart or larger) pot or Dutch oven over medium heat until the butter is melted. Add onion, celery, ½ teaspoon kosher salt, and ¼ teaspoon black pepper and sauté for 4 minutes, until softened. Stir in the garlic and cook for 1 minute.
- Stir in the crushed tomatoes and tomato paste. Add the cumin, oregano, thyme, and Sazon Goya and cook, stirring occasionally, for 4 minutes.
- Add the seafood broth, increase to medium-high heat, and bring to a bubbling simmer, stirring occasionally, for 5 minutes.
- Stir in the carrots and potatoes, pickled jalapeño, its brine, and 1 teaspoon salt. Reduce heat to medium and bring back to a simmer and continue to cook for 20 to 25 minutes, until the carrots and potatoes are cooked through.
- Season fish pieces with salt and pepper. Stir fish into the soup with the sugar, and simmer for about 5 minutes, or until fish is just cooked through.
- Season with more salt if so desired. Ladle the soup into bowls and serve with lime wedges and a bowl of chopped cilantro on the side.
