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Best Easy Caldo de Pescado Recipe

Name: Best Easy Caldo de Pescado Recipe
Total time: 50 min
Yield: 350 g
Ingredients: white fish fillet 1.5 lbs; Roma tomatoes 4 pieces; potato 1 large; yellow onion 1 medium; carrot 1 medium; jalapeño chile 1 piece; garlic cloves 2 cloves; fish stock 6 cups; lime 1 piece; olive oil 2 tbsp; fresh cilantro 0.25 cup; dried oregano 1 tsp; kosher salt 1 tsp; black pepper 0.5 tsp

Fish soup simmered with tomatoes, chiles, and fresh herbs in a light, flavorful broth. A healthy, protein-rich seafood soup that brings fresh coastal flavors to family dinners.

Cook 50 min Difficulty NORMAL 240 kcal

#high protein #mediterranean #diabetic friendly

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Ingredients

Main ingredients

white fish fillet 1.5 lbs
Roma tomatoes 4 pieces
potato 1 large
yellow onion 1 medium
carrot 1 medium
jalapeño chile 1 piece
garlic cloves 2 cloves
fish stock 6 cups
lime 1 piece

Seasonings/Sauce

olive oil 2 tbsp
fresh cilantro 0.25 cup
dried oregano 1 tsp
kosher salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 14 g 23%

Protein 28 g 47%

Fat 6 g 23%

Serving size 350g

Cooking steps

1

Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, and jalapeño; sauté for 4–5 minutes until softened.
2

Stir in minced garlic and diced Roma tomatoes. Increase the heat to medium-high and cook for 3–4 minutes until tomatoes soften and release juice.
3

Add peeled, cubed potato and sprinkle in dried oregano, salt, and pepper. Sauté for an additional 2 minutes, stirring to blend flavors.
4

Pour in fish stock and bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 15 minutes until vegetables are just tender.
5

Gently add white fish fillet pieces. Simmer uncovered on low heat for 8–10 minutes, just until fish is opaque and flakes easily. Do not overcook.
6

Remove pot from heat. Add chopped cilantro and a squeeze of fresh lime juice. Adjust seasoning to taste, then ladle hot soup into bowls and serve immediately.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Caldo de Pescado Recipe?

The star ingredient in Caldo de Pescado is white fish fillet, contributing both the core seafood flavor and the recipe's high protein profile. Enhancing the coastal taste are Roma tomatoes, cilantro, and a gentle kick from jalapeño chile, making this soup vibrant and fresh.

Q. What’s the best way to prevent the fish from overcooking in this soup?

For perfectly tender fish, add the white fish fillet pieces only after the vegetables are almost cooked and the soup is gently simmering. Simmer uncovered on low heat for about 8–10 minutes, just until the fish turns opaque and flakes easily. Avoid strong boils or extended cooking times after adding the fish.

Q. How do I ensure the soup has both good texture and flavor?

Sauteing the onions, carrot, and jalapeño in olive oil before adding liquids builds a rich vegetable base, while simmering the stock gently helps maintain fish tenderness. Add lime juice and fresh cilantro at the end for an aromatic, fresh finish and to balance the flavors.

Q. What are the nutrition facts for this Caldo de Pescado per serving?

Each 350g serving contains approximately 240 kcal, with 14g carbohydrates (23% of calories), 28g protein (47%), and 6g fat (23%). This makes it a protein-rich, balanced choice suitable for health-conscious meals.

Best Easy Caldo de Pescado Recipe

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