Caldo de Pescado Ensenada (Baja Fish Soup)
A light, zingy tomato and lime broth with chunks of white fish, potato and carrot, the kind of soup served at the Ensenada fish market.
- Time45 min
- LevelEasy
- Costabout £2.09 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the olive oil in a large pot over a medium heat. Cook the onion for 5 minutes until soft, then add the garlic, cumin and oregano and stir for 1 minute.
5 min - 2
Add the carrots, potatoes, tomatoes, water, bay leaves, jalapeno and salt. Bring to the boil, then simmer for 15 minutes, until the potatoes are nearly tender.
15 min - 3
Lower the fish into the broth in chunks. Simmer gently for 5 to 6 minutes, until the fish is opaque and flakes easily. Do not stir hard or it will break up.
6 min - 4
Take out the bay leaves. Stir in the juice of one lime and half the coriander, and taste for salt.
- 5
Ladle into bowls and top with the rest of the coriander. Serve with lime wedges and more sliced jalapeno if you like it hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.