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White Fish Caldo
🇲🇽 Mexican
A clear, restorative mexican soup starring white fish — light on the palate, big on aroma. 27 minutes of mostly hands-off cooking.
Prep 10 min Cook 17 min Serves 4 Easy Ingredients
- 🧂Saltto taste
- 🧅Onion1, diced
- 🧄Garlic3 cloves, minced
- 🫙Vegetable Oil1 tbsp
- 🌿Fresh Cilantrosmall handful
- 🥔Potato3, cubed
- 🥕Carrot2
- 🌶️Ground Cumin1/2 tsp
- 🫙Stock or Broth1 litre
- 🐟White Fish500 g
- 🌽Corn2 cobs
Instructions
- 1
Sweat the onion in the Vegetable Oil until translucent but not browned, about 5 minutes.
- 2
Add the garlic and ground cumin and cook for 30 seconds more.
- 3
Pour in the stock, bring to a simmer, and add the white fish.
- 4
Simmer gently until the white fish is just cooked through and the broth tastes rounded.
- 5
Ladle into warm bowls and top each with fresh cilantro and a grind of black pepper.
Chef's tip
A final squeeze of lime just before serving lifts every other flavour.
Video: Day 42 Mexican White Fish · on YouTube
White Fish Caldo
- Time
- 27 min
- Serves
- 4
- Level
- Easy
- Prep / cook
- 10 / 17 min
Ingredients
- 🧂 Saltto taste
- 🧅 Onion1, diced
- 🧄 Garlic3 cloves, minced
- 🫙 Vegetable Oil1 tbsp
- 🌿 Fresh Cilantrosmall handful
- 🥔 Potato3, cubed
- 🥕 Carrot2
- 🌶️ Ground Cumin1/2 tsp
- 🫙 Stock or Broth1 litre
- 🐟 White Fish500 g
- 🌽 Corn2 cobs
Steps
- Sweat the onion in the Vegetable Oil until translucent but not browned, about 5 minutes.
- Add the garlic and ground cumin and cook for 30 seconds more.
- Pour in the stock, bring to a simmer, and add the white fish.
- Simmer gently until the white fish is just cooked through and the broth tastes rounded.
- Ladle into warm bowls and top each with fresh cilantro and a grind of black pepper.
