Caldo de pescado – light Mexican fish soup Recipe
Caldo de pescado is a clear, light fish soup with vegetables, seasoned with lime and a touch of chili. In the coastal regions of Mexico it’s often served for lunch, especially on hot days when heavy dishes aren’t appealing. Its flavor is similar to a delicate fish broth with a Mediterranean note, but with a distinct citrus accent.
This caldo de pescado is light yet satisfying, with a clear broth, tender fish, and vegetables, brightened by lime and a hint of chili. It brings a taste of Mexican coastal cooking to your table without requiring complicated techniques or hard-to-find ingredients.
Chef's tips
Use fresh, firm white fish so the pieces hold their shape in the broth. Don’t overcook the fish—add it at the end and simmer just until it flakes easily. If your stock is very salty, season the soup only after adding the tomatoes and tasting the broth.
How to serve
Serve in deep bowls with plenty of fresh coriander and lime wedges. You can add cooked rice or a spoonful of cooked corn kernels to each bowl to make the soup more filling. A simple green salad or tomato salad on the side works well for a complete light meal.
Ingredients
- white fish fillet e.g. cod, pollock, tilapia, cut into larger pieces - 500 g
- vegetable or fish stock preferably homemade - 1 l
- potatoes peeled, diced - 2 piece
- carrot cut into half-slices - 1 piece
- celery stalk sliced - 1 stalk
- tomato blanched, peeled, diced - 2 piece
- onion finely diced - 1 piece
- garlic finely chopped - 2 cloves
- fresh chili pepper seeded, finely chopped; amount according to desired heat - 1 piece
- vegetable oil for sautéing the vegetables - 1 tablespoon
- fresh coriander chopped leaves for sprinkling - 2 tablespoons
- lime cut into wedges for serving - 2 piece
- bay leaf for flavoring the broth - 1 piece
- salt to taste
- ground black pepper to taste
Preparation
- Heat the oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes, until it softens and becomes slightly translucent.
- Add the garlic and chopped chili pepper and cook for about 1 more minute, stirring, until they become very fragrant.
- Pour in the stock, add the bay leaf, potatoes, carrot, and celery stalk. Bring to a boil, then reduce the heat and cook for 10 minutes, until the vegetables start to soften.
- Add the diced tomatoes and season the soup with salt and pepper. Cook for another 5 minutes.
- Finally, add the pieces of fish and gently stir so they don’t fall apart. Simmer over low heat for 5–7 minutes, until the fish turns white and flakes easily when touched with a spoon.
- Remove the bay leaf, taste the soup, and adjust the seasoning with more salt and pepper if needed.
- Serve the soup hot, sprinkled with fresh coriander, with lime wedges on the side to squeeze over just before eating.
Storage
Zupę przechowuj w lodówce do 2 dni, najlepiej bez kolendry, którą dodawaj dopiero na talerzu. Ryba po podgrzaniu będzie delikatniejsza, więc mieszaj ostrożnie.
