📝 About This Recipe
Hailing from the coastal town of Alvarado, Veracruz, Caldo Largo is a sublime testament to the simplicity and depth of Mexican maritime cuisine. This 'long broth' is characterized by its vibrant red hue from dried chilies and a complex, aromatic base that perfectly poaches delicate white fish and tender shrimp. It is a comforting, restorative dish that captures the essence of the Gulf of Mexico in every spoonful.
🥗 Ingredients
The Broth Base
- 4 pieces Guajillo chilies (stemmed, seeded, and lightly toasted)
- 1 piece Ancho chili (stemmed, seeded, and lightly toasted)
- 4 pieces Plum tomatoes (roasted until charred)
- 1/2 piece White onion (roughly chopped)
- 3 pieces Garlic cloves (peeled)
- 2 tablespoons Vegetable oil (or lard for authenticity)
The Soup Body
- 8 cups Fish stock (high quality or homemade)
- 1 large Epazote sprig (essential for authentic flavor; substitute with cilantro if unavailable)
- 2 pieces Carrots (peeled and sliced into rounds)
- 2 medium Potatoes (peeled and cubed into 1-inch pieces)
- 1.5 pounds White fish fillets (such as Red Snapper or Sea Bass, cut into large chunks)
- 12 pieces Large shrimp (peeled and deveined, tails left on)
- to taste Sea salt
- 1/2 teaspoon Black pepper (freshly cracked)
For Garnish
- 2 pieces Lime wedges (for squeezing)
- 1/4 cup Fresh cilantro (finely chopped)
- 1 piece Serrano chili (thinly sliced for extra heat)
- 1 piece Avocado (sliced)
👨🍳 Instructions
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1
Begin by soaking the toasted guajillo and ancho chilies in a bowl of hot water for about 15 minutes until they are soft and pliable.
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2
In a blender, combine the soaked chilies (discard the soaking water), roasted tomatoes, onion, and garlic. Blend until a completely smooth purée forms.
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3
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Carefully pour the chili purée into the hot oil—it may splatter, so be ready.
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4
Fry the sauce for 8-10 minutes, stirring frequently, until the color deepens to a dark brick red and the paste has thickened significantly.
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5
Pour in the fish stock and bring the mixture to a gentle boil. Use a whisk to ensure the fried chili paste is fully incorporated into the liquid.
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6
Add the sliced carrots and cubed potatoes to the pot. Reduce the heat to low and simmer for about 15-20 minutes, or until the vegetables are fork-tender.
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7
Toss in the epazote sprig. This herb provides the signature 'earthy' aroma that defines a true coastal Mexican caldo.
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8
Season the broth with sea salt and black pepper. Taste and adjust; the broth should be robust and savory.
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9
Gently place the fish chunks into the simmering broth. Let them cook for 3-4 minutes. Avoid stirring too vigorously so the fish doesn't break apart.
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10
Add the shrimp to the pot. Cook for an additional 2-3 minutes until the shrimp are pink and opaque.
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11
Remove the epazote sprig before serving. Ladle the soup into deep bowls, ensuring everyone gets a generous portion of fish, shrimp, and vegetables.
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12
Garnish with fresh cilantro, avocado slices, and serrano chilies. Serve immediately with plenty of lime wedges on the side.
💡 Chef's Tips
Always strain your chili purée through a fine-mesh sieve if your blender isn't high-powered to ensure a silky broth. Don't overcook the seafood; the residual heat of the broth will continue to cook the fish even after you turn off the stove. If you can't find fresh epazote, use a mix of cilantro and a pinch of dried oregano to mimic the depth. For a richer flavor, use whole fish heads and bones to make your stock from scratch before starting the recipe. If the broth is too spicy, add a little more roasted tomato to balance the heat.
🍽️ Serving Suggestions
Serve with warm, handmade corn tortillas or crusty bolillo rolls for dipping. Pair with a cold Mexican lager or a crisp glass of Albariño wine. A side of white rice (Arroz Blanco) can be added directly into the bowl for a heartier meal. Offer a small bowl of 'Salsa Macha' on the table for those who want an extra smoky kick. Follow the meal with a light dessert like lime sorbet to cleanse the palate.