Caldo Pescado: How to Make the Perfect Fish Soup

Caldo Pescado

Caldo Pescado, also known as Mexican fish soup, is a delicious Mexican dish commonly found in the coastal areas of Mexico such as Veracruz and Yucatán Peninsula. It’s often made with saltwater fish, but it can also be made with fresh fish or shellfish such as clams, scallops or shrimp.

The Caldo Pescado recipe (which means fish soup in Spanish) is a healthy but filling dish that can be made with almost any kind of white fish, from grouper to flounder, and can be spiced up or down depending on your taste preferences. This Caldo Pescado recipe will teach you everything you need to know about how to make the perfect Caldo Pescado!

What is Caldo Pescado?

Caldo de pescado is a fish soup that originated in Spain and is now popular throughout the world. This is a delicious and easy-to-make fish soup. It’s also a great meal to make with fish that has gone bad. There are numerous variations of this soup, but this one is simple to make and delicious.

Caldo Pescado is a fish or seasoup soup made with vegetables and stock, juice, water, or another liquid. Hot soups are distinguished by boiling solid ingredients in liquids in a pot until the flavors are extracted, resulting in a broth.

Caldo Pescado is a traditional Mexican soup made with white fish, potatoes, yuca, chorizo, corn, peas, carrots, onion, tomato, cilantro, lime juice, and seasoning. The seafood caldo is served hot. It literally means “fish soup.”

Recipe Facts

Caldo Pescado recipe
Recipe: Caldo Pescado Recipe
Category: Appetizers
Cuisine: Mexican
Preparation Time:
Cooking time:
Servings: 5
Average rating: 4.9 of 5.0 from 580 reviews
Tags: caldo pescado, caldo pescado recipe, fish soup, Mexican caldo pescado, caldo pescado soup, how to make caldo pescado, recipe video, easy method of making caldo pescado, video on how to prepare caldo pescado, how to prepare caldo pescado, caldo pescado instructions video, caldo pescado recipe methods, caldo pescado recipe tips, caldo pescado recipe pictures, caldo pescado soup photos, caldo pescado step by step making, caldo pescado cooking methods, caldo pescado methods, caldo pescado cooking directions
About: Caldo Pescado recipe guide. This is a special Mexican fish soup. Learn how to make your caldo pescado soup.

Caldo Pescado Ingredients

Caldo Pescado ingredients

  • 7 cups of water
  • 1/2 teaspoon of salt
  • 1large onion (diced)
  • 2 garlic cloves (peeled and diced)
  • 1 large carrot or 3 small carrots (peeled and diced)
  • 1 large irish potato (peeled and diced)
  • 1 lb white fish (cod, tilapia, sea bass)
  • 4 olive oil spoons
  • 2 lemons (juiced out)

Caldo Pescado recipe

  1. Boil the 7 cups of water with 1/2 teaspoon of salt in a pot.
  2. Set aside the vegetables that have been cut.
  3. Clean the fish and cut it into two large chunks (according to the original size, so it will fit in the soup)
  4. Add the onion, garlic, carrot, potato, fish, and olive oil to the boiling water.
  5. Pour in the lemon juice.
  6. Reduce the heat to medium and leave to simmer for 20 minutes (uncovered).
  7. Remove the soup from the heat, cover it, and set it aside for 5 minutes before serving.
  8. It’s best if you eat it right away!

Caldo Pescado soup pictures

Homemade Caldo PescadoHow to make caldo pescadoCaldo Pescado souphow to prepare Caldo Pescado

Recipe Video on How to make Caldo Pescado

Video Title: How to make Caldo Pescado

Learn how to make caldo pescado. This is a special Mexican fish soup called caldo pescado. This is a video on how to prepare caldo pescado.


Caldo Pescado recipe, how to make Caldo Pescado, the perfect Caldo Pescado recipe, the perfect Caldo Pescado ingredients, what is Caldo Pescado made of and what spices are used in making Caldo Pescado. This article explains how to make Caldo Pescado as well as details its ingredients and preparation instructions using pictures and simple instructions that even beginner cooks can follow along easily!

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also
Back to top button