Caldo de Pescado is a delicious Mexican fish soup very popular during the Lent season. Is made of tender fish and vegetables simmered in a hearty broth made of chilies, tomatoes, and spices.
INGREDIENTS
Cups (US) – Metric
▢ 2 lb white fish chunks (read notes)
▢ 1 lb tomatoes
▢ 2 guajillo chilies (stem and seeds removed)
▢ 1 chipotle pepper in adobo sauce
▢ 1 small onion (halved)
▢ ½ tsp black peppercorns
▢ 2 small potatoes (cut into ½-inch cubes)
▢ 1 large carrot (thick sliced)
▢ 1 leek (cut into rings)
▢ 2 medium zucchini (cut into ½-inch cubes)
▢ 3 Tbsp olive oil
▢ 2 garlic cloves (peeled)
▢ 1 Tbsp oregano
▢ 1 Tbsp shrimp bouillon
▢ salt (to taste)
INSTRUCTIONS
Boil tomatoes in plenty of water until soft (about 10 minutes).
Turn off the heat, add guajillo chiles and push them down to immerse them well into the hot water. Leave to rest for 15 minutes.
Add tomatoes and guajillo chilies into a blender or food processor.
Add chipotle chilies, onion, garlic, peppercorns, and 1 cup of water.
Blend for 1 minute or until you’ll have a smooth sauce.
Strain the sauce through a fine sieve into a bowl and set aside.
Heat the olive oil in a stockpot over medium heat.
Add carrots, zucchini, potatoes, and leek. Sauté for 3 minutes.
Pour in the tomato sauce and season with salt.
Add shrimp bouillon and oregano. Mix well and cook for 5 minutes.
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