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Best Easy Caldo Largo Veracruzano Recipe

Name: Best Easy Caldo Largo Veracruzano Recipe
Total time: 45 min
Yield: 350 g
Ingredients: white fish fillets 16 oz; shrimp, peeled and deveined 8 oz; russet potato, diced 1.5 cups; carrot, sliced 1 cup; yellow onion, chopped 1 cup; roma tomato, chopped 1 cup; celery, sliced 0.5 cup; olive oil 2 tbsp; garlic cloves, minced 3 cloves; bay leaf 1 piece; fresh oregano, chopped 1 tbsp; fresh cilantro, chopped 2 tbsp; sea salt 1 tsp; black pepper 0.5 tsp; lime wedges (for serving) 4 pieces

A hearty Veracruz fish soup with tomato, herbs, and fresh seafood warms the soul. This high protein, healthy broth is perfect for weight loss, calorie deficit, and clean eats goals.

Cook 45 min Difficulty NORMAL 230 kcal

#high protein #mediterranean #diabetic friendly

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Ingredients

Main ingredients

white fish fillets 16 oz
shrimp, peeled and deveined 8 oz
russet potato, diced 1.5 cups
carrot, sliced 1 cup
yellow onion, chopped 1 cup
roma tomato, chopped 1 cup
celery, sliced 0.5 cup

Seasonings/Sauce

olive oil 2 tbsp
garlic cloves, minced 3 cloves
bay leaf 1 piece
fresh oregano, chopped 1 tbsp
fresh cilantro, chopped 2 tbsp
sea salt 1 tsp
black pepper 0.5 tsp
lime wedges (for serving) 4 pieces

Nutrition summary

Carbohydrates 17 g 30%

Protein 26 g 45%

Fat 5 g 25%

Serving size 350g

Cooking steps

1

Heat the olive oil in a large pot over medium heat, then sauté the onion, carrot, and celery for 5–7 minutes until soft but not browned.
2

Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
3

Stir in the chopped tomato, potato, bay leaf, oregano, salt, and pepper; cook for 3 minutes, then pour in 6 cups of water.
4

Bring to a gentle boil, reduce to medium-low, and simmer for 15–20 minutes until potatoes are nearly tender.
5

Add the white fish fillets and shrimp, adjusting the heat to keep the soup at a low simmer; cook gently for 5–7 minutes until seafood is just cooked through and firm.
6

Remove the bay leaf, stir in fresh cilantro, and check seasoning. Serve hot with lime wedges on the side.

Personalized Q&A

Q. What's the key ingredient in this Caldo Largo Veracruzano?

The core ingredients that define Caldo Largo Veracruzano's flavor and texture are fresh white fish fillets and shrimp, combined with tomato, potato, and aromatic herbs like oregano and cilantro. These elements create the broth's signature lightness, brininess, and satisfying heartiness.

Q. How do I prevent the seafood from becoming tough in this recipe?

To keep the seafood tender, add the fish and shrimp only after simmering the vegetables and broth. Lower the heat to a gentle simmer before adding them, and cook for just 5–7 minutes until they are opaque and firm. Avoid boiling vigorously, as overcooking seafood makes it tough.

Q. How do I ensure the potatoes are perfectly cooked?

Dice the potatoes evenly and simmer them gently in the broth for 15–20 minutes before adding the seafood. Test with a fork—potatoes should be nearly tender before continuing, to avoid overcooking the fish while waiting for potatoes to soften.

Q. What is the nutrition profile per serving of this soup?

Each 350g serving has about 230 kcal, with 17g carbohydrates (30% of calories), 26g protein (45% of calories), and 5g fat (25% of calories). This makes it high in protein and well-suited to calorie-conscious, balanced eating plans.

Q. Why is this fish soup considered Mediterranean and diabetic friendly?

With olive oil, lean seafood, vegetables, and herbs at its core, this recipe aligns with Mediterranean diet principles. Its moderate carb content (17g per serving) and high protein make it a smart choice for those monitoring blood sugar or seeking balanced meals.

Best Easy Caldo Largo Veracruzano Recipe

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