📝 About This Recipe
Transport yourself to the sun-drenched shores of Veracruz with this vibrant and soul-warming Mexican fish soup. This traditional caldo features a light yet deeply flavorful tomato-guajillo broth that perfectly poaches tender chunks of white fish and hearty root vegetables. It is a masterpiece of balance, offering a delicate smokiness and a refreshing citrus finish that makes it a staple of Mexican home cooking.
🥗 Ingredients
The Broth Base
- 3 pieces Guajillo chiles (stems and seeds removed)
- 4 large Roma tomatoes (halved)
- 1/2 piece White onion (roughly chopped)
- 3 pieces Garlic cloves (peeled)
- 2 tablespoons Vegetable oil (for sautéing)
The Soup Body
- 6 cups Fish stock (high quality or homemade)
- 2 medium Carrots (peeled and sliced into rounds)
- 1 medium Chayote squash (peeled and cubed)
- 2 medium Yukon Gold potatoes (cubed into 1-inch pieces)
- 1 large Epazote sprig (or 1/4 cup fresh cilantro)
- 1 teaspoon Dried Mexican oregano (crushed between palms)
The Seafood
- 1.5 pounds White fish fillets (Cod, Tilapia, or Snapper, cut into 2-inch chunks)
- to taste Salt and Black Pepper (for seasoning the fish and broth)
For Garnish
- 3 pieces Fresh Limes (cut into wedges)
- 1/2 cup Fresh Cilantro (finely chopped)
- 2 pieces Serrano peppers (thinly sliced)
👨🍳 Instructions
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1
Place the guajillo chiles in a bowl of hot water and soak for 10-15 minutes until soft and pliable.
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2
In a blender, combine the soaked chiles (discard soaking water), tomatoes, onion, and garlic. Blend until completely smooth.
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3
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.
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4
Pour the blended tomato-chile mixture through a fine-mesh strainer directly into the hot oil. This 'sears' the sauce and deepens the flavor. Cook, stirring constantly, for about 5 minutes until the sauce darkens slightly.
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5
Pour in the fish stock and bring the mixture to a gentle boil.
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6
Add the carrots and potatoes to the pot. Reduce heat to medium-low and simmer for 10 minutes.
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7
Add the chayote squash and the sprig of epazote (or cilantro). Season with Mexican oregano, salt, and pepper.
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8
Continue to simmer for another 10-12 minutes, or until all the vegetables are fork-tender but not mushy.
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9
Pat the fish chunks dry and season them lightly with salt. Gently nestle the fish into the simmering broth.
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10
Cook the fish for 4-6 minutes. Avoid stirring too vigorously so the delicate fish chunks remain intact. The fish is done when it is opaque and flakes easily.
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11
Taste the broth one last time and adjust the salt if necessary. Remove the epazote sprig before serving.
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12
Ladle the hot soup into deep bowls, ensuring everyone gets a generous portion of fish and vegetables.
💡 Chef's Tips
Use a firm white fish like Red Snapper or Halibut to ensure the chunks don't disintegrate in the hot broth. If you cannot find fresh epazote, use fresh cilantro; however, epazote provides that distinct, authentic 'earthy' Mexican flavor. Always strain your chile base; this ensures a silky-smooth broth without bits of tough chile skin. Don't overcook the fish—add it only at the very end when the vegetables are already tender. For an extra layer of flavor, use a fish head or bones to fortify your stock before starting the recipe.
🍽️ Serving Suggestions
Serve with warm corn tortillas for dipping into the flavorful broth. Accompany with a side of Mexican red rice to make it a more filling meal. Provide a small bowl of dried crushed piquin chiles for those who want extra heat. Pair with a cold, crisp Mexican lager or a refreshing glass of Jamaica (Hibiscus) tea. Always serve with plenty of fresh lime wedges; the acidity is crucial for brightening the seafood flavors.