Skip to Content
Ver en Español
Menu

Caldo de Pescado - Fish Soup

  • Save Recipe
  • Prep 15 min
  • Total 50 min
  • Ingredients 12
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
by Qué Rica Vida Comunidad
Updated May 31, 2024
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 8 cups water
  • 1 tablespoon salt
  • 1 white onion, quartered
  • 2 cloves garlic, sliced
  • 1 carrot, diced
  • 1 large russet potato, peeled, diced
  • 1 lb white fish (cod, halibut, or grouper)
  • 3 tablespoons olive oil
  • 1 lime

Serve with, if desired

  • Fresh torn cilantro leaves
  • Lime wedges
  • Corn tortillas

Directions

  •  
    1
    In a 5-quart pot, bring the water and salt to a boil over medium-high heat. Meanwhile, clean the fish and cut it in 2-inch wide pieces.
  •  
    2
    Once the water is boiling, add the onion, garlic, carrot, potato, fish and olive oil. Add the juice of 1 lime to the soup. Reduce heat to low and simmer, uncovered, for 30 minutes.
  •  
    3
    Turn off the heat, cover and let stand 5 minutes. Sprinkle with cilantro. Cut remaining lime into wedges. Sprinkle with cilantro. Serve soup hot with a lime wedge and freshly warmed corn tortillas on the side.

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved