Mexican Style Fish Soup (Caldo de pescado mexicano)

The chipotle chile in this mexican recipe gives a slightly smokey flavor to this healthy and nutritious fish soup. Although the recipe itself does not include them, of course this soup tastes great with extra vegetables such as Bok-Choy which will further enhance this soup's taste!

Mexican recipe for Fish Soup

Ingredients for 5-6 guests:

* 2 lb. Fish fillets (red snapper or cod)
* Olive Oil, as necessary
* 2 tablespoons butter
* 3 large red tomatoes, chopped
* 1 medium onion, sliced
* 1 can 5.5 oz. tomato paste
* chipotle chiles in adobo, amount to taste
* 4-5 fish heads
* 8 cups of water
* Sprigs of cilantro, to taste, chopped
* 2 shrimp bouillon cubes


1) Wash the fish well then rinse; cut it into pieces and reserve.

2) Heat 1 tablespoon oil and the butter in a large pan over medium-high heat. Add the tomatoes and onion and simmer for about 5 minutes.

3) Meanwhile, blend together the tomato paste and the chipotle chiles (amount to your taste) with some the adobo that came with them. Add this blended mixture when the tomatoes are almost cooked.

4) Bring to a boil, then add the fish heads, the water and cilantro. Bring to a boil again, add shrimp bouillon cubes and fish pieces.

5) Simmer for 15 to 20 minutes, then remove and discard the fish heads; your soup is ready!

Serve this mexican fish caldo to your guests...