Variations of this fish soup can be made using any firm-fleshed fish such as red snapper, sea bass, halibut or rock cod. The best known fish soup in Mexico is known as caldo largo or 'lavish soup' from the river port of Alvarado in Veracruz.

Fish Soup or Caldo de Pescado - Easy Mexican Recipe For Mexican Starter Dish Course

• 2 lb freshy heads and bones from any firm fish (cut into chunks)
• 6 fillet fish
• 10 to 12 cups cold water
• 1 stalk celery (chopped)
• 1 onion (chopped)
• 3 tomatoes (chopped)
• 1 1/2 cups potatoes (peeled & diced)
• 1 1/2 cups carrots (peeled & diced)
• 6 pickled chiles serranos or chile jalapenos (optional)
• 3 tbsp olive oil
• 1 small spring cilantro
• 2 bay leaves
• salt to taste
• 1 chile guajillo (toasted, seeds & membranes removed)
• 1 spring epazote leaf
• 2 tsp dried oregano

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• Heat 2 tbsp olive oil in pot
• Add in onion, garlic and celery and saute for 3 mins
• Add fish heads and bones and stir
• Add in water, cilantro, bay leaves and salt to taste
• When mixture comes to a boil, lower heat, simmer and covered for 30 mins
• Remove fish heads and boens to a plate
• When cool enough to handle, save flesh from bones and set aside
• Discard bones
• Strain fish stock through a sieve and set aside
• Grind the chile guajillo in blender with 1/3 cup stock
• Strain and set aside
• Heat 1 tbsp oil in pot and staute strained chile
• Add tomatoes and cook for 4 mins
• Add fish stock and epazote
• When mixture comes to a boil, add in potoates and carrots
• Lower heat and cook, covered for 15 mins or till vegetables are tender
• Correct for seasoning
• Add oregano and fish fillets and cook over medium heat till fish flakes easily with fork
• Remove from heat, add fish flesh from before
• Serve hot, plac a fillet of fish in each soup and garnish with pickled chile (optional)

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