Caldo de Pescado

This is a great fish soup recipe. Perfect for those of you who are practicing Lent and are unable to eat meat on Fridays. If you would like a spicier soup base check out my Caldo de Camaron post and use that instead.  

Let's get started.

Caldo de Pescado

2 Lbs. Cod, no bones, cut into 1 inch pieces

1 Lb. Large Shrimp, Peeled and deveined

1 Fish head with spine

5 Roma Tomatoes, Chopped

1 Onion, Chopped

6-8 Cloves of Garlic, minced

1 Bunch Fresh Epazote

1 Bunch Fresh Cilantro

Kosher Salt

Freshly Ground Black Pepper

2 Bay Leaves

1 Tbsp. Dried Mexican Oregano

5 Yukon Gold Potatoes, Cubed

5 Carrots, Peeled and Chopped

3 Stalks of Celery, Chopped

1 Tbsp. Vegetable Oil 

1 Tbsp. Shrimp Bouillon 

Toppings

Onion, finely diced

Cilantro, finely chopped

Avocado 

Limes 

Chile de Arbol or jalapenos

Oregano 

In a large pot add in the vegetable oil, using medium high heat, add in the tomatoes, onion, garlic, and shrimp bouillon. Sauté for 3-4 minutes. 

Put the tomato mixture in a blender, along with the dried oregano, freshly ground black pepper, and puree until smooth.

Pour the puree back into the pot, add water to the blender this is to ensure we get all of the puree out. Fill the pot half way up with water.

In your pot, add in the fish head, shrimp peels, epazote, cilantro, and bay leaves. Bring up to a boil and reduce to a simmer. Allow to simmer for 25 minutes. Using a slotted spoon or sieve remove fish head, shrimp peels, epazote, cilantro and bay leaves; discard. 

Add in the potatoes, carrots, and celery. Allow to cook for 20 minutes. Taste and add more salt if necessary. Then add in the cubed fish, shrimp, and allow to cook for an additional 15- 20 minutes. 

Serve and top with finely chopped onion, cilantro, avocado, a pinch of oregano, and some crushed chili de arbol if you want it a little bit spicier and a squeeze of lime juice. Enjoy :)

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