By Yanni- www.fishermansbelly.com
You can easily call Mexico the land of soups, especially when it comes to fish and seafood soups. Anywhere along Mexico’s coastline you’ll find a family enjoying a bowl of homemade fish soup or, Caldo De Pescado. Here’s your chance to take your fresh catch and turn your house into a coastal casaita, filled with aromas of a hearty Mexican fish soup. This recipe for Caldo De Pescado uses chocolate mole, adding old world Mexican flavors in the broth. Quick and easy to make, this soup will become a go-to recipe in any fisherman’s casaita.
Caldo De Pescado (4 large soup bowls)
Just like in Mexico, you can use any fish for this soup, even fresh water fish. All you need is a few ingredients from your local Mexican market, one large soup pot and a few hungry faces.
2 lbs fish cut into 1” squares
2 tablespoons concentrated CaCao (chocolate) Mole
2 tablespoons vegetable oil
1 whole white onion, diced
4 cloves garlic, minced
5 pablano peppers, coarse dice
5 fresh ears of corn cut into 2” lengths
10 cups chicken stock
2 medium limes, juiced
Red onion sliced for garnish
2 tablespoons chopped cilantro for garnish per serving
1 teaspoon Mexican oregano garnish per serving
1. Begin by heating 2.5 quarts (10 cups) of chicken stock to a boil. This should about 15 minutes.
2. In a separate large pot, heat of veggie oil and begin to saute the onions and garlic. Don’t forget to add a pinch of salt and pepper. Saute for 5-10 minutes over a medium heat.
3. Add 2 tablespoons of concentrated chocolate mole to the onions and garlic then continue to cook and stir for 5 minutes. Now add the pablano peppers and saute for another 5 minutes.
4. Add the hot chicken stock to the pot and continue to simmer the soup for another 10 minutes. Now add the cut pieces of corn, cook for 15 minutes while continuing to simmer the soup.
5. Add the fish and cook for 5-10 minutes. Turn off the heat and add the juice from the 2 limes.
6. Serve with cilantro, red onion, and a pinch of dried Mexican oregano. Enjoy!
