Caldo de pescado translates to fish soup is especially popular during lent. For today’s caldo de pescado, I also added some shrimp. You could prepare it with all fish, all shrimp or add a mix of seafood. Growing up, my Mom didn’t really prepare a lot of seafood recipes. I remember a few dishes for lent, but they were very simple. A quick pan seared fish fillet or tortitas de camaron seco (dried shrimp cakes). In all honesty, I think my Mom felt intimidated cooking seafood. She grew up in Monterrey, Mexico where beef, pork and chicken were more popular.
If you don’t enjoy shrimp, it can be prepared with all fish. Not a fish fan, just add all shrimp! It’s that easy.
Before you begin the recipe read the entire recipe and post for extra tips. I apologize for not stating in the instructions that I use a Vitamix blender for my chile sauce. If you do not have a Vitamix blender, I would suggest you strain the sauce using a fine wire mesh strainer to remove any chile skins.
Caldo de Pescado y Camaron (Seafood Soup)
All fresh ingredients are what go into this delicious seafood soup. Get inspired and twist up the recipe with your favorite seafood.
- 1 cup carrots diced
- 1 cup potatoes peeled and diced
- 1 medium onion roughly chopped
- 3 cloves of garlic sliced
- 1 serrano sliced
- 3 chile California or chile guajillo stems and seeds removed
- 2-4 chile cascabel or 1 large chile ancho stems and seeds removed
- 3 large roma tomatoes quartered
- 6 cups of water
- Salt to taste
- 1 teaspoon peppercorns
- 1 teaspoon cumin seeds
- ½ teaspoon Mexican oregano crushed
- 2 bay leaves
- 6 epazote leaves if available
- 1 pound firm white fish
- 1 pound large shrimp deveined with shells on
- 1 Lime or lemon sliced into wedges
- 1/4 cup cilantro chopped
- 1/2 cup Onion diced
- 2 teaspoons Chile piquin crushed
- Corn tostadas or corn tortilla chips
- In a medium pot, add the carrots and potatoes. Cover with water and heat on medium. Bring to a boil, then reduce to a simmer. Continue cooking until they are fork tender, about 15 minutes. Set aside.
- In a large pot, add 3 tablespoons of oil and heat to medium. Add the onions, garlic and serrano pepper. Saute for 3-4 minutes. Add the dried chiles and saute for another 3-4 minutes, turning often.
- Add the tomatoes and cook for another 7-8 minutes. Stir as needed. Pour in 4 cups of water. Add salt to taste, peppercorns, cumin seeds, oregano and bay leaves. Bring up to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let cool for 10 minutes.
Transfer all of the ingredients from the pot with chiles into the blender. Cover tightly, holding down the lid with a kitchen towel. Start on low to blend, then slowly switch to the high speed to blend the sauce until very smooth.
In the same large pot, pour the sauce from blender back in and heat to medium. Add the last 2 cups of water and the epazote leaves. Add the reserved carrots and potatoes in. Stir well to combine and taste for salt.
- Bring up to a light boil. Taste for salt. Add in the fish and the shrimp. Gently stir making sure the seafood is immersed in the soup base. Cook for 5 minutes. Remove from heat and cover with lid. Let sit for for another 5-6 minutes.
Serve right away. Garnish with lime, cilantro, onion and piquin. Serve with warm corn tortillas or tostadas .
If you do nor own a power blender like a Vitamix that I used in this recipe, I would suggest straining the chile sauce using a fine wire mesh strainer to remove any chile skins remaining.
The vitamix blender has changed my life! I have not had to strain any sauce since I started using it. I secretly miss the satisfaction of straining and seeing that beautiful finish. But my wrist is the most relieved! No Straining!