Mexican Fish Soup, or Caldo de Pescado

Step 1

In a large pot, add fish head, tail, and bones, 1/2 onion, 1 garlic clove, bay leaf, salt and pepper.

Step 2

Add 10 cups of water.

Step 3

Cover and bring to a boil.

Step 4

Reduce heat and let simmer for 15 minutes.

Step 5

Turn heat off.

Step 6

Strain to discard bones, onion, garlic, and bay leaf.

Step 7

Set broth aside until ready to use.

Step 8

In a blender, add tomatoes, 1 cup water, ½ onion, 1 garlic clove, 1 chipotle pepper, salt.

Step 9

Blend until smooth.

Step 10

Set aside.

Step 11

Heat oil in a large stock pot.

Step 12

Carefully add the tomato sauce.

Step 13

(Warning, it will splatter slightly when adding the tomato mixture).

Step 14

Cook for 2 minutes, stirring constantly.

Step 15

Add all the homemade fish broth. (Or, water + bouillons, if using)

Step 16

Add the potatoes, carrots, and bay leaf.

Step 17

Taste for salt.

Step 18

Bring to boil.

Step 19

Add the fish and cook for 3-5 minutes, depending on the thickness of the fish.

Step 20

Serve in a deep bowl with lime wedges and top with chile de árbol and green onions.

Step 21

Enjoy!