Caldo de Camarón y Pescado is a delicious Mexican fish soup that features flaky white fish and juicy shrimp in a slightly spicy tomato chipotle broth. The Muy Bueno version of this traditional recipe is quick and easy to prepare and is absolutely perfect for Lent!

table with two bowls of caldo de camaron y pescado with a serving bowl of more Mexican fish soup.

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Before we get started, I wanted to share a bit of my family history with this homemade fish soup. If you are just here for the soup, use the navigation buttons below to get to where you want to go!

My Uncle Wolfgang & Caldo de Pescado

Fish soup was never something that we made at home. Growing up, the only seafood I ate was tuna salad sandwiches made from canned tuna. My mom and grandma just weren’t into seafood! As such, this recipe for caldo de pescado will always remind me of my Uncle Wolfgang who we honor on Dia de los Muertos (Day of the Dead).

Every Christmas Uncle Wolfgang, Tia Vicky, and my cousins from Colorado would visit us in El Paso. And every year the grownups would go eat dinner in Juarez at a fancy seafood restaurant called Villa del Mar. I remember one year they took us kids with them. It was my very first seafood experience. 

We had a big table for our large family and I sat next to Uncle Wolfgang. He didn’t even look at the menu. He knew exactly what he wanted to order. He ordered a dish that was unfamiliar to me — caldo de siete mares (seven seas soup). I remember they brought out this huge bowl of soup that was still bubbling and had creatures hanging off of the side — there were crab legs, octopus, squid, mussels, shrimp, and a fish head (eyes and all).

I kept peeking at him wondering if he was going to eat everything in that bowl and sure enough he did. I think he finally realized that I was staring at him, so he pulled out the fish head and said “Do you want me to eat the eyeballs?” I’m pretty sure I had a creeped-out look on my face. I just remember before I was able to answer, he was slurping out those eyeballs. I thought it was the funniest thing ever.

That memory has always stuck with me and makes me smile every time I remember it. While my pared-down version of caldo de pescado might not have the tableside “wow” factor of Uncle Wolfgang’s 7-fish caldo de mariscos, I have a feeling he’d love it anyway. This Mexican soup recipe is dedicated to him!

hand painted serving pot filled with Mexican fish soup (caldo de pescado).

What is Caldo de Pescado y Camarón?

This authentic Mexican fish recipe might just be my favorite seafood soup. Caldo de Camaron y Pescado literally translates to “shrimp and fish broth,” but that’s not quite accurate — in truth, this soup eats more like a stew. 

Also known as sopa de pescado (“fish soup”), caldo de pescado can take many forms. At its core, the recipe features a light tomato and chipotle broth that’s spicy, smoky, and bright with plenty of seafood. From there, all bets are off! 

While Uncle Wolfgang’s bowl of caldo de pescado mexicano was overflowing with multiple unwieldy types of seafood, it feels like there are as many versions of this traditional Mexican recipe as there are stars in the sky. Some only feature shrimp (caldo de camarón), some only feature flaky white fish, and some even like to keep the fish heads intact! 

I, for one, am a fan of simplicity. This particular recipe was developed with the assistance of my dear friend Alba (the person who also taught me how to make gorditas de harina). We opted to make an easy fish and shrimp soup that any home cook could master, and I think we nailed it. I hope you love it as much as we do!

table with two bowls of caldo de camaron y pescado with a serving bowl of more Mexican fish soup, a small bowl of lime wedges, and a bottle of Valentina hot sauce.

Why You’ll Love This Recipe For Caldo de Camaron y Pescado

  • Flavorful: The broth reminds me of a cross between spicy Vietnamese pho soup and caldo de pollo. In other words, it’s amazingly delicious.
  • Simple: You’ll have a bowl of comfort on the table in less than one hour.
  • Customizable: Don’t love shrimp? Leave ‘em out! Prefer tilapia to catfish? You do you. You can even mix and match any random white fish that’s kicking around in your freezer. This seafood soup is easy to customize just the way you like.

Ingredients & Substitutions 

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

  • Olive Oil: Just your normal cooking oil is perfect. 
  • White Onion: White onion has a slightly sharper taste than yellow or red onions and also tends to hold its shape better. In a pinch, you can swap in yellow.
  • Jalapeño: For a touch of heat. FYI, cooking the jalapeño helps to make it less spicy, but if you’re cooking for a crew that prefers mild flavors, you can remove the seeds and white membranes inside the pepper — that’s where the majority of the heat lives. 
  • Carrots & Celery: Is it even a soup without carrots and celery? These inexpensive veggies add tons of flavor and a boost of nutrition.
  • Roma Tomatoes: You can also swap in chopped whole canned tomatoes instead.
  • Chipotle Peppers in Adobo Sauce – Chipotles are actually dried jalapeños, so they do bring some heat to the table. The adobo sauce is delightfully smoky, adding an extra layer of intrigue to this caldo de pescado recipe. In a pinch, you can use a rehydrated chile guajillo or two — they have roughly the same amount of heat as chipotles and also have a slightly smoky undertone. 
  • Garlic: You only need one clove, but it does add a lot of flavor. If you’re fresh out, try using ½ teaspoon of garlic powder instead.
  • Chicken Bouillon + Water: Bouillon cubes are a working mom’s best friend. They’re packed with rich flavor and don’t take up nearly as much space as boxed or canned broth!
  • White Fish: Feel free to use your favorite sustainably sourced white fish like catfish, halibut, red snapper, or cod. If possible, opt for fillets with the skin on.
  • Large Shrimp: To give your caldo de camaron a whisper of wow factor, opt for large or jumbo shrimp. They look gorgeous in the bowl! Of course, you’re always welcome to use medium or small-sized shrimp or gulf shrimp. Just avoid cocktail shrimp, which are much too small. 
  • Bay Leaves: It’s wild how such small leaves can have such a big impact on flavor! If you don’t have any on hand, you can use approximately ½ teaspoon of dried Mexican oregano per leaf. Just make sure you’re not using Mediterranean or “true” oregano, which will overpower the delicate stock.
  • Fish Stock Cube: You can certainly use homemade fish stock if you prefer, fish bouillon is so easy to use. You’re also welcome to swap in veggie bouillon instead.
  • Cilantro: For a pop of bright, fresh herbaceousness. If you’re not a fan, Italian parsley will do just fine. 
  • Ground Pepper & Salt: For seasoning, to taste. You probably won’t need much salt if you use bouillon or stock cubes — they’re already pretty salty. 
  • Lime Wedges, Saltine Crackers & Valentina Hot Sauce: Optional, but my favorite way to serve caldo camaron. Lime juice and vinegary hot sauce add the perfect amount of acidity while saltines bring the crunch and carbs. 

How to Make Caldo de Pescado

Step 1: Sauté Onions. In a large pot, heat 4 tablespoons of olive oil over medium heat and sauté onion and cook until translucent, about 2 minutes.

Step 2: Add Aromatics. Add jalapeño, carrots, and celery, and cook for 3 minutes, Add 1 chopped tomato and cook for an additional minute. Turn off heat, place sautéed ingredients in a bowl and set aside.

Step 3: Make Spicy Tomato Sauce. To a blender add chipotle chiles, garlic, pepper, bouillon, tomatoes, and onion; and puree until smooth.

Step 4: Strain the blended mixture until smooth and discard any tomato skins and chile peels.

Step 5: Cook Sauce. In the same stockpot, heat an additional 4 tablespoons of olive oil over medium heat. Add strained mixture to stockpot and bring to a boil for 20 minutes.

Step 6: Boil Water. As the sauce cooks, bring the water to a boil in a separate pot.

Step 7: Assemble & Simmer. Add boiled water, sautéed vegetables, fish, shrimp, bay leaves, and fish stock to the stock pot and bring to a boil, reduce heat and simmer for 10 to 15 minutes until fish is tender. 

Step 8: Finish & Serve. Add cilantro during the last 5 minutes. Season with salt to taste.

final hero shot of a picnic table with two black bowls of caldo de camaron y pescado on white plates with saltine crackers.

Serving & Topping Suggestions

Ladle the shrimp and fish soup into bowls, making sure to include a piece of fish and shrimp for each serving. Serve with lime wedges, hot sauce, a sprinkle of queso fresco, and some saltine crackers or warm corn tortillas on the side. Enjoy!

Expert Tips & Tricks

  • Frozen Fish. Frozen fish is usually cheaper than fresh fish, and ironically, it’s usually fresher (and tastier!) than what’s on display. Why? Unless you live in a fishing community, nearly all seafood is flash-frozen when caught to preserve the freshness and flavor.  
  • Frozen Shrimp. Opt for raw frozen shrimp rather than pre-cooked. The precooked and shelled kind taste sort of bland, plus you run the risk of overcooking them if they’re already cooked to begin with. Overcooked shrimp are rubbery and tough — not what we want in our beautiful pot of caldo de camarones!

Storage & Heating Instructions 

  • Refrigerate: Caldo de pescado y camaron will keep well in an airtight container in the fridge for up to 3 days.
  • Freeze: It can also be frozen for up to 3 months.
  • Reheat: To serve, allow to defrost overnight in the fridge, then gently warm on the stovetop over medium-low heat until warmed through. 
  • Do not microwave: I do not recommend using the microwave for warming this fish soup, as the microwave tends to make fish and shrimp tough and rubbery. 

Frequently Asked Questions

Is caldo de pescado healthy?

This Mexican fish soup is chock-full of fish and shrimp, both of which bring protein and Omega-3 fatty acids to the table, as well as plenty of colorful veggies. This seafood caldo is also low-calorie, high-fiber, and feels deeply nourishing — all reasons why I consider it a healthy choice for my family. (If you’re unsure of whether a meal fits into your healthy eating goals, I recommend consulting an RDN or other nutrition professional!)

What is sopa de pescado made of?

It depends on the recipe, but typically speaking you can expect a slightly spicy and smoky tomato-chile broth, at least one variety of seafood (white fish, shellfish, or octopus are all popular options), and a variety of colorful vegetables. 

More Mexican Fish Recipes

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.

table with bowls of caldo de camaron y pescado with a serving bowl of more Mexican fish soup.

Caldo de Pescado y Camaron (Fish and Shrimp Soup)

4.22 (14 ratings)
Excellent for a Lenten meal this fish stock and shrimp in a chipotle-tomato broth is slightly spicy and easy to prepare. Serve soup with lime wedges, hot sauce, and saltine crackers.
Print Pin Rate
Yield: 8 to 10 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

  • 8 tablespoons olive oil, divided
  • ½ white onion, chopped
  • 1 jalapeño, chopped
  • 2 carrots stalk, peeled and sliced
  • 1 celery, sliced
  • 1 roma tomato, chopped
  • 3 chipotle peppers in adobo sauce
  • 1 garlic clove
  • 1 teaspoon ground pepper
  • 1 tablespoon chicken bouillon
  • 4 roma tomatoes, quartered
  • ½ white onion, quartered
  • 10 cups water
  • 2 pounds white fish with skin on such as catfish, halibut, or cod, filleted, and cut in large 3-inch chunks
  • 1 pound shelled large shrimp
  • 2 bay leaves
  • 1 fish stock cube
  • 3 tablespoons cilantro leaves
  • Salt as needed
  • Lime wedges
  • Saltine crackers
  • Valentina hot sauce

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Instructions 

  • In a large stockpot heat 4 tablespoons of olive oil over medium heat and sauté onion and cook until translucent, about 2 minutes.
  • Add jalapeño, carrots, and celery, and cook for 3 minutes, Add 1 chopped tomato and cook for an additional minute. Turn off heat, place sautéed ingredients in a bowl and set aside.
  • To a blender add chipotle chiles, garlic, pepper, bouillon, tomatoes, and onion; and puree until smooth.
  • Strain blended mixture until smooth and discard any tomato skins and chile peels.
  • In the same stockpot heat additional 4 tablespoons of olive oil over medium heat and add strained mixture to stockpot and bring to a boil for 20 minutes.
  • Meanwhile, in a separate pot bring water to a boil.
  • Add boiled water, sautéed vegetables, fish, shrimp, bay leaves, and fish stock to the stock pot and bring to a boil, reduce heat and simmer for 10 to 15 minutes until fish is tender. Add cilantro during the last 5 minutes.
  • Add salt to taste.

Notes

To serve: Ladle the shrimp and fish soup into bowls, making sure to include a piece of fish and shrimp for each serving. Serve with lime wedges, hot sauce, a sprinkle of queso fresco, and some saltine crackers or warm corn tortillas on the side. Enjoy!
Expert Tips & Tricks
  • Frozen Fish. Frozen fish is usually cheaper than fresh fish, and ironically, it’s usually fresher (and tastier!) than what’s on display. Why? Unless you live in a fishing community, nearly all seafood is flash-frozen when caught to preserve the freshness and flavor.  
  • Frozen Shrimp. Opt for raw frozen shrimp rather than pre-cooked. The precooked and shelled kind taste sort of bland, plus you run the risk of overcooking them if they’re already cooked to begin with. Overcooked shrimp are rubbery and tough — not what we want in our beautiful pot of caldo de camarones!
Storage & Heating Instructions 
  • Refrigerate: Caldo de pescado y camaron will keep well in an airtight container in the fridge for up to 3 days.
  • Freeze: It can also be frozen for up to 3 months.
  • Reheat: To serve, allow to defrost overnight in the fridge, then gently warm on the stovetop over medium-low heat until warmed through. 
  • Do not microwave: I do not recommend using the microwave for warming this fish soup, as the microwave tends to make fish and shrimp tough and rubbery. 
Calories: 242kcal, Carbohydrates: 6g, Protein: 21g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 49mg, Sodium: 101mg, Potassium: 652mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2971IU, Vitamin C: 11mg, Calcium: 44mg, Iron: 1mg
Author: Yvette Marquez
Course: Appetizer
Cuisine: Mexican

Photography: Jenna Sparks