Caldo de Pescado - Fish Soup
- Prep 15 min
- Total 50 min
- Ingredients 12
- Servings 4
Qué Rica Vida Comunidad
Updated May 31, 2024
Ingredients
- 8 cups water
- 1 tablespoon salt
- 1 white onion, quartered
- 2 cloves garlic, sliced
- 1 carrot, diced
- 1 large russet potato, peeled, diced
- 1 lb white fish (cod, halibut, or grouper)
- 3 tablespoons olive oil
- 1 lime
Serve with, if desired
- Fresh torn cilantro leaves
- Lime wedges
- Corn tortillas
Directions
-
In a 5-quart pot, bring the water and salt to a boil over medium-high heat. Meanwhile, clean the fish and cut it in 2-inch wide pieces.
-
Once the water is boiling, add the onion, garlic, carrot, potato, fish and olive oil. Add the juice of 1 lime to the soup. Reduce heat to low and simmer, uncovered, for 30 minutes.
-
Turn off the heat, cover and let stand 5 minutes. Sprinkle with cilantro. Cut remaining lime into wedges. Sprinkle with cilantro. Serve soup hot with a lime wedge and freshly warmed corn tortillas on the side.
Nutrition Information
No nutrition information available for this recipe
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