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Caldo De Pescado

Prep Time: 15 minutes
Cook Time: 25 minutes
Resting Time: 15 minutes
Total Time: 55 minutes
Servings: 4
Calories: 408kcal

Ingredients

  • 2 pounds chopped white fish filets
  • 1 pound tomatoes
  • 1 chipotle chili in adobo sauce
  • 2 de-seeded guajillo chilies
  • 2 chopped small potatoes
  • 1 halved small onion
  • 1 sliced carrot
  • ½ teaspoon black peppercorns
  • 1 sliced leek
  • 3 tablespoons olive oil
  • 2 chopped zucchini
  • 2 peeled garlic cloves
  • 1 tablespoon shrimp bouillon
  • 1 tablespoon dried oregano
  • Salt to taste

Instructions

  • All ingredients ready? Let's begin!
  • Boil the tomatoes in water for 10 minutes or until soft.
  • Turn the heat off and add the guajillos.
  • Let them sit in the hot water for 15 minutes to rehydrate.
  • Put the tomato and chilies in a food processor or blender.
  • Next add the chipotle, onion, peppercorns, and garlic. Add a cup of water and blend for a minute to get a smooth tomato sauce.
  • Strain the sauce through a fine mesh strainer.
  • Heat the oil in a pot over a moderate heat.
  • Add the potatoes, carrots, zucchini, and leek, and cook for 3 minutes.
  • Add the tomato sauce and salt.
  • Add the oregano and shrimp bouillon powder and cook for 5 minutes.
  • Add 6 cups of water and bring the mixture to a boil.
  • Simmer for 10 minutes.
  • Add the fish and simmer for 5 minutes or until the vegetables and fish are cooked.
  • Adjust the seasoning if required then serve.

Video

Nutrition

Calories: 408kcal | Carbohydrates: 28g | Protein: 45g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 98mg | Sodium: 172mg | Potassium: 1958mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4286IU | Vitamin C: 55mg | Calcium: 109mg | Iron: 3mg