Fish Soup with Green Herbs and Tomatillos

Caldo Verde de Pescado con Tomatillos

Preparation info
  • Makes


    servings as a main course
    • Difficulty


Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

In this robust soup, the sharpness of the lime juice and tomatillos is a wonderful counterpoint to the trio of herbs. The original at Brisas del Mar used the head of a big robalo to make the all-essential stock. This adds a lot of gelatin and flavor. Use a fish head if you can get one, but never from an oily variety like salmon or bluefish. You could substitute fresh tarragon for the hoja santa.