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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Mariscos~Seafood » Caldo de Pescado y Camaron (Seafood Soup)

Caldo de Pescado y Camaron (Seafood Soup)

March 11, 201925 Comments

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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.

Seafood soup in bowl with plate of garnishes

https://animoto.com/play/uabgwX7n7py9OSjIjK5Etg

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.

Seafood soup in bowl close up
Caldo de Pescado y Camaron (Seafood Soup)

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.

Ingredients for seafood soup in separate bowls
Prep!! Prep ahead!
Dried chile cascabel on plate
Dried chile cascabel, chile cascabel and epazote herb on plate
Epazote herb in a bowl
Uncooked Fish in Bowl
Uncooked shrimp in bowl
tomatoes sliced into  quarters in a bowl
aromatics and dried chiles in a skillet with oil
Diced Potato and Carrots simmering in water
Ingredients for soup base simmering in broth
Soup base in blender jar

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!

Caldo de Pescado y Camaron (Seafood Soup) close up
Seafood soup in bowl top view
Seafood soup with garnishes. Bowl of garnishes
Seafood soup with garnishes close up
Seafood soup close up

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.
4.77 from 13 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: Mexican
Prep Time: 25 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 6 Servings

Ingredients

Ingredients

  • 1 cup carrots diced
  • 1 cup potatoes peeled and diced
  • Oil
  • 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

Garnish

  • 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

Instructions

Directions

  • 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 .

Notes

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.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Seafood soup long Pinterest image

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Filed Under: Camarones~Shrimp, Fish, Lent, Mariscos~Seafood, Soups~Caldos Tagged With: Caldo de Camarones, Caldo de Pescado, Cuaresma, Fish Soup, foods for lent, Lenten Foods

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Reader Interactions

Comments

  1. Jenny Rosas

    April 9, 2019 at 3:03 pm

    Hi. In step 5, you mention epazote leaves. How many fresh leaves – or if I used ground epazote, how much should I use?

    Reply
    • Sonia

      April 9, 2019 at 7:55 pm

      Hi Jenny,
      You could use 5-6 fresh leaves or 1 teaspoon of dried epazote in the recipe.

      Reply
  2. Martha

    June 27, 2019 at 8:53 am

    In step one you mentioned the carrots and potatoes. What do you do with them after you put them aside?

    Reply
    • Sonia

      June 27, 2019 at 10:10 am

      Hi Martha, thank you for bringing that to my attention. I just forgot to add the instruction of adding them into the soup towards the end. I edited the instructions and fixed it. Thanks again!

      Reply
  3. Elaine Gibson

    August 29, 2019 at 5:37 pm

    Epazote from your freezer? It looks fresh. You can freeze it?

    Reply
    • Sonia

      September 3, 2019 at 7:59 am

      Yes, I freeze it flat in between paper towels and then in freezer bag.

      Reply
  4. Sorina Flores

    November 3, 2019 at 10:32 pm

    Great recipe! I added about 6-8 chile de arbol for a spicy kick , also added chopped celery to carrots & potatoes… added 1 Tbsp knorr chicken bouillon when I added shrimp & fish. Along with onion & cilantro, also had chopped avocado as part of condiments. Delicious!

    Reply
    • Sonia

      November 3, 2019 at 10:47 pm

      Thank you for the feedback Sorina! It’s one of my favorite seafood soup recipes.

      Reply
  5. Rita

    January 4, 2020 at 5:19 pm

    The recipe never called for a Vitamix blender. I used a regular blender and now I have an edible soup with chunks of chili floating around in it. This should have been made clear at the beginning not the end.

    Reply
    • Sonia

      January 4, 2020 at 5:38 pm

      Rita, I do apologize for not being clear right from the beginning of the recipe. I should have written right in the instructions to strain the chile sauce. I will go in and revise the instructions right away. So sorry.

      Reply
  6. Shannon Castro

    January 10, 2020 at 9:20 pm

    Is this soup spicy with the chiles? If so, can I do something to avoid the spice without taking away from the flavor? My daughter cannot eat spicy foods.

    Reply
    • Sonia

      January 10, 2020 at 10:12 pm

      Hi Shannon, if you want a more mild broth, I would only use chile guajillo. Use 4 chile guajillo.

      Reply
  7. Nataliy

    March 1, 2020 at 11:48 pm

    ❤️❤️❤️❤️👍

    Reply
  8. Nohemi

    August 28, 2020 at 1:28 pm

    l loved your recipe and my family too! Gracias por mantener nuestra cultura culinaria viva! VIVA MEXICO!

    Reply
    • Sonia

      August 30, 2020 at 6:04 pm

      Thank you Nohemi!!!

      Reply
  9. Aleli Lucero

    September 26, 2020 at 11:15 am

    This was my FIRST time making caldo de pescado Y camarón. I read and followed your instructions the only thing I added was corn (I love corn) made them into 2 inch pieces and added them first while I diced the potatoes and carrots. I doubled the recipe. I am so glad I came across your recipe. I loved this caldo, perfect flavor, and my family loved it. Thank you for sharing

    Reply
    • Sonia

      September 26, 2020 at 11:27 am

      Thank You Aleli! I really do enjoy this recipe too!

      Reply
  10. Distanclove227

    November 13, 2020 at 11:27 pm

    What type of fish did you use?

    Reply
    • Sonia

      November 14, 2020 at 6:53 am

      I typically use cod. Any firm white fish will work.

      Reply
  11. Mark Brisebois

    April 20, 2021 at 3:54 pm

    Not sure what to do with the california (anaheim) chilis. I’ve never seen them in dried form. Also, do you remove the bay leaves before using the blender?

    Reply
    • Sonia

      April 20, 2021 at 8:18 pm

      Yes, remove the bay leaves before blending. The dried chiles can be used for all kinds of recipes like enchilada sauce, chile con carne, pozole, birria…

      Reply
  12. Michael

    May 30, 2022 at 7:55 am

    How do you freeze your epazote leaves and have them looking so good?

    Reply
    • Sonia

      May 30, 2022 at 8:36 am

      I lay the fresh leaves flat in between paper towels and store them flat in freezer bag.

      Reply
  13. california queen

    August 22, 2022 at 12:15 pm

    tried this recipe and love it. it’s been in my rotation for years!

    Reply
    • Sonia

      August 22, 2022 at 1:13 pm

      Hi California Queen! Thank you for taking the time to comment!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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