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
▢ 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)
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