Yanni at Fisherman’s Belly makes it look so easy to whip up delicious Mexican Fish Soup in his latest recipe video. A few simple ingredients and your fresh catch and you too can create these mouth-watering dishes.
You can easily call Mexico the land of soup, especially when it comes to fish and seafood soup. Anywhere along Mexico’s coastline you’ll find a family enjoying a bowl of homemade fish soup or, Caldo De Pescado. Here’s your chance to take your fresh catch and turn your house into a coastal casaita, filled with aromas of a hearty Mexican fish soup. This recipe for Caldo De Pescado uses chocolate mole, adding old world Mexican flavors in the broth. Quick and easy to make, this soup will become a go-to recipe in any fisherman’s casaita.
Caldo De Pescado
(4 large soup bowls)
- 2 Pounds of fish cut into 1” squares
- 2 Tbsp. concentrated CaCao (chocolate) Mole
- 2 Tbsp. vegetable oil
- 1 Whole white onion, diced
- 4 Cloves garlic, minced
- 5 Pablano peppers, coarse dice
- 5 Fresh ears of corn cut into 2” lengths
- 10 cups chicken stock
- 2 Medium limes, juiced
- Red onion sliced for garnish
- 2 Tbsp. chopped cilantro for garnish per serving
- 1 Tsp. Mexican oregano garnish per serving
- Begin by heating 2.5 quarts (10 cups) of chicken stock to a boil. This should take about 15 minutes.
- In a separate large pot, heat veggie oil and begin to sauté the onions and garlic. Don’t forget to add a pinch of salt and pepper. Sauté for 5-10 minutes over a medium heat.
- Add 2 tablespoons of concentrated chocolate mole to the onions and garlic then continue to cook and stir for 5 minutes. Now add the pablano peppers and saute for another 5 minutes.
- Add the hot chicken stock to the pot and continue to simmer the soup for another 10 minutes. Now add the cut pieces of corn, cook for 15 minutes while continuing to simmer the soup.
- Add the fish and cook for 5-10 minutes. Turn off the heat and add the juice from the 2 limes.
- Serve with cilantro, red onion, and a pinch of dried Mexican oregano.
“Just like in Mexico, you can use any fish for this soup, even freshwater fish. All you need is a few ingredients from your local Mexican market, one large soup pot and a few hungry faces. Enjoy.” – Yanni Hassir of Fisherman’s Belly
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