Caldo de Pescado
Caldo de Pescado is a vibrant, aromatic fish soup originating from Mexico's coastal regions, particularly popular in states like Veracruz and Sinaloa. It typically features a tomato-based broth simmered with white fish (like snapper or tilapia), potatoes, carrots, corn, and a blend of herbs such as cilantro and oregano, often finished with a squeeze of lime. The dish is celebrated for its fresh, hearty simplicity and is a staple in Mexican seafood cuisine.
🍽️ Nutrition at a glance
This soup is a protein-rich, low-carb option, with a typical serving providing around 200-300 calories. It's an excellent source of lean protein from the fish, along with vitamins A and C from the vegetables, and offers healthy fats if prepared with a touch of oil or avocado.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 28 g |
| Carbs | 12 g |
| Fat | 7 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 850 mg |
| Potassium | 620 mg |
| Vitamin A | 120 µg |
| Vitamin C | 18 mg |
| Vitamin B12 | 4.5 µg |
| Selenium | 38 µg |
| Phosphorus | 280 mg |
| Magnesium | 55 mg |
| Iron | 2.1 mg |
Per 1 bowl (480 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Caldo de Pescado is often enjoyed as a restorative meal, especially during celebrations or as a hangover remedy, reflecting its comforting and nourishing qualities. Nutritionally, it stands out for its high omega-3 fatty acid content from the fish, which supports heart and brain health, making it both a flavorful and functional dish.
