Soups & Stewsculinaryhill5.0
Caldo de Pescado
Customize your soup with additional vegetables such as corn, zucchini, or broccoli.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
In a large saucepan, heat olive oil over medium-high heat until shimmering. Add onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables have softened, about ⏱️ 5 minutes.
olive oil2 tablespoons
2
Stir in vegetable broth, crushed tomatoes, potatoes, jalapeño, cumin, coriander, Mexican oregano, and 1/2 teaspoon salt. Bring to a boil; reduce heat and simmer uncovered for ⏱️ 10 minutes.
vegetable broth (see note 1)6 cupscrushed tomatoes1 (14-ounce) can
3
Stir in tilapia pieces and heat until cooked through, about 4 to ⏱️ 5 minutes longer. Season to taste with salt and pepper (I like 1/2 teaspoon additional salt and 1/4 teaspoon pepper). Garnish with cilantro and serve with lime wedges and bread.
Nutrition Facts
calories
351 kcal
fat Content
10 g
serving Size
2.5 cups
fiber Content
6 g
sugar Content
5 g
sodium Content
133 mg
protein Content
38 g
cholesterol Content
85 mg
carbohydrate Content
28 g
saturated Fat Content
2 g
unsaturated Fat Content
7 g
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