Caldo Largo de Pescado (Veracruz and Tabasco Fish Soup)
A light, zesty tomato and lime broth with potatoes, carrots and chunks of white fish, quick enough for a weeknight.
- Time40 min
- LevelEasy
- Costabout £2.45 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 oil in a large pan and cook the onion for 5 minutes until soft. Add the garlic and cook for 1 minute.
- 2
Add the tomatoes and cook for 5 minutes, until they break down into a thick sauce.
- 3
Pour in the water and add the potatoes, carrots, whole chilli, bay, oregano and salt. Bring to the boil and simmer for 15 minutes, until the potatoes are just tender.
15 min - 4
Slide in the fish pieces. Poach gently, without stirring much, for 5 to 6 minutes, until the fish turns opaque and flakes.
6 min - 5
Take out the chilli and bay. Stir in the lime juice and most of the coriander, taste for salt, and ladle into bowls with the rest of the coriander on top.
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.