Popular in coastal towns throughout Mexico, this light and brothy seafood soup is a staple in many kitchens. Traditionally, whole fish or fish heads, fresh from the market, are cut into large pieces and add depth of flavor to the soup. Chunks of boneless fish fillets and good quality fish stock or clam juice is a great alternative. This recipe was requested by members Laura Winter and Sarah Rice, and we’re so glad they did!
Ingredients
1 (14.5 oz.) can stewed or diced tomatoes
2 chipotles in adobo plus 1 tablespoon adobo sauce from the can (or to taste)
1 teaspoon pure ancho or guajillo chile powder (optional)
1¼ pounds meaty white fish, such as cod, rockfish, lingcod, halibut, black sea bass, or red snapper, thawed or frozen and cut into 2-inch pieces Available in Our Seafood Subscription Box
Kosher salt and freshly ground pepper
2 tablespoons neutral oil, such as avocado or grapeseed
3 medium carrots, thinly sliced
2 medium ribs celery, thinly sliced
½ medium white or yellow onion, finely chopped
2 large garlic cloves, minced
4 medium yukon gold potatoes (about 1 pound), peeled and cut into ¾-inch chunks
2 medium zucchini (about 1 pound), quartered lengthwise and thickly sliced crosswise
4 cups bottled clam juice or fish stock
1 dried bay leaf
Juice of 1 lime, plus wedges for serving
Chopped fresh cilantro, for garnish
Pickled jalapeños for garnish, if desired
Warm corn tortillas for serving
Directions
Prep the broth and fish
In a blender, combine the tomatoes with their juices, chipotle and adobo sauce, and pure chili powder if using, and blend until smooth.
Season the fish lightly with salt and let sit while you prepare the soup base.
Sauté the aromatics
In a medium pot or large Dutch oven, heat the oil over medium high heat until shimmering. Add the carrot, celery, onion, and garlic. Season lightly with salt and pepper and cook, stirring frequently, until softened and just beginning to brown, 8 to 10 minutes.
Build the soup base
Add the potatoes, zucchini, and bay leaf to the pot and cook, stirring for 1 minute. Add the clam juice and broth mixture and bring to a boil. Reduce the heat to medium low and simmer, partially covered, until the potatoes are tender, 10 to 12 minutes.
Add fish and serve
Add the fish to the broth and simmer just until cooked through, about 5 minutes for thawed fish and 8 to 10 minutes for frozen. Stir in the lime juice and season with salt and pepper. Ladle the caldo de pescado into bowls, garnish with cilantro and serve with lime wedges, corn tortillas, and pickled jalapeños (if desired).
Pro tips
Pair it Up
A crisp, light lager will cool the gentle burn from the chiles.
Kick it Up a Notch
Add ¼ pound cleaned and deveined shrimp and ¼ cup picked crabmeat to the soup along with the fish for a mixed seafood caldo de pescado.
Nutritional Benefits
Low in saturated fats and high in fiber (from the vegetables) and lycopene (from the tomatoes), this dish is a nutritional powerhouse. For those on sodium restricted diets, choose low-sodium fish stock over clam juice.
