Go Back
Mexican Fish Soup Recipe

Mexican Fish Soup

Steven
Known as Caldo de Pescado, this beloved Mexican soup features tender white fish in a smoky, tomato-chile broth with vegetables. The combination of guajillo and chipotle chiles creates signature depth — earthy, smoky warmth with subtle heat — while fresh lime and cilantro brighten each bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 6 servings
Calories 285 kcal

Equipment

  • Large pot or Dutch oven - At least 6-quart / 5.7-liter capacity
  • Blender - Or immersion blender
  • Fine-mesh strainer
  • Sharp chef's knife
  • Cutting board
  • Ladle
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Small saucepan - For rehydrating chiles

Ingredients
  

  • 1.5 lbs firm white fish fillets - 680g (cod, tilapia, snapper, or halibut), cut into 2-inch / 5cm chunks
  • 3 Roma tomatoes - quartered
  • 2 dried guajillo chiles - stems and seeds removed
  • 1-2 chipotle peppers in adobo sauce - use 1 for mild, 2 for more heat; with a small spoonful of adobo sauce
  • 1 medium white onion - diced into 1/2-inch / 1.25cm pieces
  • 4 garlic cloves - minced
  • 2 medium carrots - peeled and sliced into 1/4-inch / 6mm rounds
  • 2 Yukon Gold potatoes - peeled and cut into 1-inch / 2.5cm cubes
  • 1 medium zucchini - sliced into 1/2-inch / 1.25cm half-moons
  • 2 tablespoons olive oil - 30ml
  • 8 cups fish stock or chicken broth - 2 liters, low sodium
  • 1 bay leaf
  • 1 teaspoon Mexican oregano - dried
  • 0.5 teaspoon ground cumin
  • salt and black pepper - to taste
  • 0.5 cup fresh cilantro - 15g, roughly chopped
  • 2 limes - 1 juiced for the broth, 1 cut into wedges for serving
  • corn tortillas - for serving

Instructions
 

  • Remove stems and seeds from guajillo chiles. Cover with water in a small saucepan, bring to a gentle boil, then simmer for 10 minutes until soft and pliable. Remove chiles and discard soaking water.
  • Place quartered tomatoes, rehydrated guajillo chiles, chipotle peppers with adobo sauce, and 1/2 cup (120ml) of stock into a blender. Blend on high speed until smooth and glossy. Strain through a fine mesh strainer and set aside.
  • Dice onion, mince garlic, slice carrots, cube potatoes, and cut zucchini into half-moons. Pat fish dry, season with salt and pepper, and cut into 2-inch chunks.
  • Heat olive oil in a large pot over medium-high heat. Add onion and cook 4-5 minutes until translucent. Add garlic and cook 1 minute. Add cumin and Mexican oregano, toast for 30 seconds.
  • Pour in strained tomato-chile sauce and cook over medium-high heat for 3-4 minutes, stirring frequently, until it darkens and becomes fragrant.
  • Add remaining 8 cups (2 liters) of stock, bay leaf, cubed potatoes, and sliced carrots. Bring to a boil, then reduce heat to medium-low, cover partially, and simmer for 12-15 minutes until potatoes are just fork-tender. Season with salt and pepper.
  • Add sliced zucchini and simmer for 3-4 minutes until tender but still has a slight bite.
  • Gently place seasoned fish chunks into the simmering broth. Reduce heat to low and simmer for 5-7 minutes until fish is opaque and flakes easily. Squeeze in juice of 1 lime, stir gently, and discard bay leaf.
  • Scatter chopped cilantro over the top and gently stir. Ladle into bowls and serve with lime wedges and warm corn tortillas on the side.

Notes

  • Don't skip straining: Running the blended tomato-chile sauce through a fine mesh strainer gives the broth a silky, clean texture. Without this step, the broth will have a slightly grainy consistency.
  • Choose the right fish: Use firm white fish like cod, tilapia, snapper, or halibut. Delicate fish like sole or flounder will fall apart and turn mushy in the broth.
  • Add fish last: Fish cooks very quickly. Adding it too early results in tough, overcooked pieces. 5-7 minutes of gentle simmering is all it needs.
  • Toast the spices: Blooming cumin and Mexican oregano in hot oil before adding liquid dramatically deepens their flavor. Don't skip this step.
  • Fry the sauce: Cooking the blended tomato-chile paste in the pot for a few minutes removes rawness and adds a roasted, concentrated depth.
  • Finish with lime: The lime juice at the end isn't just garnish — it balances the richness of the broth and makes all the other flavors pop.
  • Make ahead: Prepare the broth and vegetables up to the point of adding the fish, then refrigerate for up to 2 days. When ready to serve, bring to a simmer and add fresh fish.
  • Storage: Store in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight. Freeze broth and vegetables (without fish) for up to 3 months.
  • Reheating: Warm gently on the stovetop over medium-low heat. Avoid boiling, as this makes the fish tough. Do not microwave — it makes fish rubbery.
Keyword caldo de pescado, fish soup recipe, mexican fish soup, mexican seafood soup