Assortment of Seafood in Broth

Caldo del Pescado

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

This is a Mexican bouillabaisse, an array of seafood swimming in a complex broth. But this is enlivened, not with rouille or aïoli like the French version, but with salsa. Bits of avocado pear are a gentle contrast to the chilli and onions that fire up the soup-stew.

As with bouillabaisse, the flavour of this soup depends upon the variety of fish and shellfish used, as well as the richness of the stock. Mexico, with its long coasts, offers the most amazin