Caldo de Pescado Veracruzano

Ingredients

• 1red snapper head and bones — for the broth
• 700 g (1 1/2 lb)firm white fish fillets — cut into thick chunks
• 4roma tomatoes — diced
• 1white onion — finely chopped
• 4 clovesgarlic — minced
• 2carrots — sliced
• 2potatoes — peeled and diced
• 2bay leaves
• 1 tspMexican oregano
• 2güero chiles — whole
• 1 handfulfresh cilantro — chopped
• 2 L (8 cups)water
• 3 tbspolive oil
• 2limes — cut into wedges
• 1 tspfine salt

Method

1. Begin by preparing the vegetables. Heat a large skillet over medium-high heat and add 4 roma tomatoes, 2 güero chiles, 1 white onion cut into quarters, and 4 cloves of garlic, unpeeled. Allow them to char slightly, turning occasionally, until the tomatoes and chiles have blistered skins and the onion and garlic have softened and released their sweet aroma, about 8-10 minutes. This step enhances the depth of flavor in your soup.
2. Transfer the charred vegetables to a blender. Peel the garlic and add it back to the blender. Blend until you achieve a smooth puree. In a large pot, heat 3 tablespoons of olive oil over medium heat. Pour in the blended vegetable mixture and fry, stirring occasionally, until it darkens and thickens, about 10 minutes. This step is crucial for developing the rich, savory base of the soup.
3. Add 2 liters (8 cups) of water to the pot, along with the red snapper head and bones. Bring the mixture to a gentle boil. While waiting, peel and dice 2 carrots and 2 potatoes into bite-sized pieces. Once boiling, add the carrots, potatoes, 2 bay leaves, and 1 teaspoon of Mexican oregano. Reduce the heat to a simmer and cook until the vegetables are tender, about 15-20 minutes. The broth should take on a fragrant, inviting aroma.
4. Cut the 700 g (1 1/2 lb) firm white fish fillets into large chunks and add them to the pot. Continue to simmer gently until the fish is opaque and flakes easily with a fork, about 5-7 minutes. This ensures the fish remains tender and succulent.
5. Season the soup with 1 teaspoon of fine salt, adjusting to taste. Turn off the heat and let the soup rest for a few minutes, allowing the flavors to meld together. Meanwhile, chop a handful of fresh cilantro and cut 2 limes into wedges for serving.
6. To serve, ladle the soup into bowls, ensuring each serving gets a generous portion of fish and vegetables. Garnish with fresh cilantro and a squeeze of lime juice. Enjoy the Caldo de Pescado Veracruzano with warm tortillas or crusty bread, letting the vibrant flavors transport you to the coastal kitchens of Veracruz.