Sabroso Caldo De Pescado
Dive into the comforting and flavorful world of **Sabroso Caldo de Pescado**, a traditional Mexican fish soup that's as nourishing as it is delicious. This hearty dish features tender chunks of cod or white fish, vibrant vegetables like potatoes, carrots, and zucchini, and an aromatic broth infused with garlic, cilantro, and a hint of jalapeño for an optional kick. Simmered with a medley of spices, including oregano and bay leaves, this dish delivers layers of bold, satisfying flavors. A squeeze of fresh lime brightens every bite, making it the perfect meal for any occasion. Ready in just 50 minutes, this one-pot wonder is a fantastic option for a wholesome family dinner. Pair it with warm tortillas or crusty bread to soak up the zesty broth, and enjoy a taste of Mexico that's both authentic and irresistibly delicious.
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Recipe Information
Ingredients
- 1 lb cod or white fish fillets
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 4 medium tomatoes, diced
- 1 small jalapeño, seeded and chopped (optional)
- 3 medium potatoes, peeled and cubed
- 2 medium carrots, sliced
- 1 medium zucchini, sliced
- 6 cups vegetable or fish stock
- 0.25 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 2 leaves bay leaves
- 1 tsp salt
- 0.5 tsp ground black pepper
- 1 tsp oregano
- 1 cup water
Instructions
Rinse the fish fillets under cold water and pat them dry with a paper towel. Cut them into large chunks and set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
Add the minced garlic, diced tomatoes, and chopped jalapeño (if using). Cook for another 3-4 minutes, stirring frequently, until the tomatoes release their juices.
Stir in the cubed potatoes, sliced carrots, and sliced zucchini. Cook for 2 minutes, allowing the vegetables to absorb some of the flavors.
Pour in the vegetable or fish stock along with the water. Add the bay leaves, salt, black pepper, and oregano. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes or until the potatoes and carrots are tender.
Carefully add the fish chunks to the pot. Cook for an additional 5-7 minutes, or until the fish is opaque and flaky.
Stir in the fresh cilantro and lime juice just before serving to add a burst of freshness.
Taste and adjust the seasoning if necessary. Remove the bay leaves before serving.
Ladle the caldo de pescado into bowls and serve hot. It pairs wonderfully with warm tortillas or crusty bread.
Nutrition Facts
Calories |
1527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 7641 mg | 332% | |
| Total Carbohydrate | 180.9 g | 66% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 38.7 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 26.7 mcg | 133% | |
| Calcium | 462 mg | 36% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 7246 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
