Caldo de Pescado

Caldo de Pescado is a vibrant and comforting Mexican seafood soup, featuring fresh fish and aromatic vegetables simmered in a flavorful broth. This gluten-free dish is perfect for seafood lovers looking for a nutritious and satisfying meal.

Ingredients

• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Tomatoes - 2 medium, chopped
• Carrot - 1 medium, sliced
• Celery - 1 stalk, diced
• Bell pepper - 1/2, diced
• Fish stock - 500 ml
• Water - 250 ml
• Fish fillets (white fish like tilapia or cod) - 300 grams
• Cilantro - 1/4 cup, chopped
• Lime - 1, juiced
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large pot, heat olive oil over medium heat.
2. Add minced garlic and diced onion; sauté until translucent, about 3-4 minutes.
3. Stir in chopped tomatoes, sliced carrot, diced celery, and bell pepper; cook for another 5 minutes until the vegetables soften.
4. Pour in the fish stock and water; bring to a simmer.
5. Season the broth with salt and black pepper to taste.
6. Add the fish fillets gently to the pot; cook for about 10 minutes or until the fish flakes easily.
7. Stir in chopped cilantro and lime juice just before serving.
8. Serve hot, garnished with additional cilantro if desired.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 18 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 680 mg
• Cholesterol: 70 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids which promote heart health.
• High in protein and low in calories, supporting muscle health and weight management.

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