In Veracruz, this soup would be made with robalo— snook, a versatile white-fleshed fish that unfortunately doesn’t show up often north of Florida. The best substitute here is a 2-to-3-pound red snapper, sea bass, Pacific rockfish, or any mild, firm-fleshed fish in the same size range. Or you could use steaks from a larger fish like halibut.
Caldo de robalo is a specialty at the Restorán Doña Daría in Zempoala. There they use a whole fish and cook it in just water. The