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Best Easy Caldo de Piedra Recipe

Name: Best Easy Caldo de Piedra Recipe
Total time: 60 min
Yield: 450 g
Ingredients: white fish fillets 16 oz; large raw shrimp, peeled and deveined 12 oz; roma tomatoes, diced 1.5 cups; yellow onion, finely chopped 1 cup; fresh cilantro, chopped 0.5 cup; red bell pepper, diced 0.5 cup; fresh jalapeño, minced 1 tbsp; lime, sliced 2 pieces; water 6 cups; sea salt 2 tsp; black pepper 0.5 tsp; dried oregano 1 tsp

Oaxaca's ancient stone soup, where river-heated stones cook fish, shrimp, and vegetables in a gourd bowl. This healthy, protein-rich ceremonial dish represents one of Mexico's oldest family cooking traditions.

Cook 60 min Difficulty NORMAL 305 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

white fish fillets 16 oz
large raw shrimp, peeled and deveined 12 oz
roma tomatoes, diced 1.5 cups
yellow onion, finely chopped 1 cup
fresh cilantro, chopped 0.5 cup
red bell pepper, diced 0.5 cup
fresh jalapeño, minced 1 tbsp
lime, sliced 2 pieces
water 6 cups

Seasonings/Sauce

sea salt 2 tsp
black pepper 0.5 tsp
dried oregano 1 tsp

Nutrition summary

Carbohydrates 21 g 28%

Protein 32 g 42%

Fat 8 g 24%

Serving size 450g

Cooking steps

1

Prepare all the fish and shrimp by cutting into bite-size pieces, keeping them chilled until ready to cook.
2

In a large heatproof ceramic or metal bowl, layer fish, shrimp, tomatoes, onion, red bell pepper, jalapeño, and half of the cilantro.
3

In a separate pot, heat water with sea salt, black pepper, and oregano until it comes to a rolling simmer (~5 minutes on medium-high heat).
4

Carefully pour the seasoned hot water over the layered ingredients in the bowl, gently mixing to distribute the heat and seasonings.
5

If using stones: Preheat smooth river stones over an open flame or in the oven at the highest setting for 30-45 minutes, then, using tongs, transfer the hot stones into the bowl to rapidly cook seafood and vegetables (alternatively, keep the bowl over low heat if not using stones).
6

Let the soup rest uncovered for 7-10 minutes, allowing the fish and shrimp to cook through till just opaque, then remove stones (if used).
7

Serve immediately, garnished with reserved chopped cilantro and fresh lime slices.

Personalized Q&A

Q. What's the key ingredient in this Caldo de Piedra recipe?

The key ingredients in this Caldo de Piedra are the fresh white fish fillets and large shrimp. Their delicate flavors provide the signature seafood profile and protein boost that define this classic Oaxacan soup. Tomatoes, onion, and bell pepper add both body and a subtle sweetness.

Q. What provides the authentic flavor and heat in Caldo de Piedra?

Aside from the seafood, the combination of roma tomatoes, fresh cilantro, and a hint of minced jalapeño gives the broth its aromatic complexity. The seasoned hot water—enriched with sea salt, oregano, and black pepper—blends with the vegetables and seafood for an authentic taste.

Q. How do I ensure the fish and shrimp are cooked perfectly?

For tender results, pour near-boiling seasoned water over the raw seafood and immediately add the preheated stones (or keep the bowl over very low heat). Let everything sit, uncovered, for 7-10 minutes until the fish turns opaque and the shrimp curl and turn pink. Avoid stirring too much to prevent breaking up the fish. Remove the stones before serving.

Q. What is the calorie and protein content per serving?

Each serving of this Caldo de Piedra provides about 305 kcal, with 32g of protein (42% of total calories), 21g of carbs (28%), and 8g of fat (24%). It's a high-protein, nutrient-rich option suitable for balanced diets.

Q. How can I avoid overcooking seafood in this soup?

Work quickly pouring the hot broth and adding the scorching stones to the bowl. The carryover heat is enough—let the soup rest for 7-10 minutes only. Monitor the color change of the fish and shrimp; once opaque and firm, they're done! Overcooking can make the seafood rubbery.

Best Easy Caldo de Piedra Recipe

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