Caldo de Pescado - Fish Soup

Name: Caldo de Pescado - Fish Soup
Prep time: 15 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
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; Fresh torn cilantro leaves; Lime wedges; Corn tortillas

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Prep 15 min
Total 50 min
Ingredientes 12
Porciones 4

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por Qué Rica Vida Comunidad

Actualizada May 31, 2024

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Ingredientes

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

Instrucciones

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.

Información Nutricional

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Caldo de Pescado - Fish Soup

Ingredientes

Serve with, if desired

Instrucciones

Información Nutricional

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