Photograph of the finished Caldo de pescado

Mexico · Canh cá cà chua rau củ Mexico

Caldo de pescado

50 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Red tilapia Red tilapia 4 lb
  • Photograph of Tomato Tomato 16
  • Photograph of Carrot Carrot 2
  • Photograph of Potato Potato 1.6 lb
  • Photograph of Celery Celery 11.3 oz
  • Photograph of Mexican dried chillies Mexican dried chillies 2.8 oz
  • Photograph of Onion Onion 2
  • Photograph of Dried oregano leaves Dried oregano leaves 0.8 oz
  • Photograph of Lime Lime 8
  • Photograph of Herbs Herbs 3.5 oz

Method

  1. 1 Simmer fish bones and heads with onions for 25 minutes, then strain the broth.
  2. 2 Roast the tomatoes and dried chilies in a cast iron pan until the skins are slightly charred, then grind and strain them until smooth.
  3. 3 Simmer the broth with roasted tomatoes, carrots, potatoes, and celery for 15 minutes.
  4. 4 Place the fish fillet in simmering water and cook for 8 minutes without stirring.
  5. 5 The fish is just falling apart; you just tilt the pot and skim off the foam.
  6. 6 Season with oregano, then squeeze in some lemon juice and sprinkle with herbs when serving.

With an appliance

  • Oven 49 min

    Replace steps 4–5: Place the fish fillet in a covered pot on the middle rack of a 180-degree oven for 7 minutes; reduce by about 1 minute. The heat will surround the fish, ensuring even cooking. There's no need to tilt or stir the pot, so the fillet stays in place better. The broth and vegetables from steps 1–3 should remain cooked on the stovetop.

Start cooking