Caldo de Pescado a la Celia Cruz (Fish Soup) Recipe

Name: Caldo de Pescado a la Celia Cruz (Fish Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole grouper or sea bass (about 1 1/2 pounds); 2 cloves garlic, chopped; 1 medium onion, quartered; 1/2 teaspoon dried thyme; 1 bay leaf; 10 black peppercorns; 2 tablespoons olive oil; 1/2 green pepper, seeded and chopped; 4 plum tomatoes, peeled, seeded and chopped; ⅛ teaspoon turmeric; 1/4 teaspoon cayenne pepper; 2 medium potatoes, peeled and cut into 1/2-inch cubes; Salt to taste; 2 tablespoons chopped cilantro, or to taste

Servings: persons

1 whole grouper or sea bass (about 1 1/2 pounds)
2 cloves garlic, chopped
1 medium onion, quartered
1/2 teaspoon dried thyme
1 bay leaf
10 black peppercorns
2 tablespoons olive oil
1/2 green pepper, seeded and chopped
4 plum tomatoes, peeled, seeded and chopped
⅛ teaspoon turmeric
1/4 teaspoon cayenne pepper
2 medium potatoes, peeled and cut into 1/2-inch cubes
Salt to taste
2 tablespoons chopped cilantro, or to taste

1
Have the fishmonger fillet the grouper and reserve the head and bones.
2
Place the fish head and bones in a large pot.
3
Add 1 clove garlic, the onion, thyme, bay leaf and peppercorns.
4
Cover with 2 quarts cold water and bring to a boil.
5
Reduce the heat to medium and simmer for 20 minutes.
6
Strain and set the broth aside.
7
You should have 6 cups.
8
Discard the solids.
9
Heat the olive oil over high heat in another pot.
10
Saute the remaining garlic and the green pepper for 2 minutes.
11
Stir in the tomatoes, turmeric, cayenne pepper and potatoes.
12
Add the stock and season with salt.
13
Bring to a boil and simmer for 15 to 20 minutes.
14
Cut the fish fillets into 1/2-inch pieces and add them to the soup.
15
Simmer for another 10 minutes.
16
Adjust the seasonings to taste, sprinkle with the cilantro and serve immediately.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 whole grouper or sea bass (about 1 1/2 pounds), 2 cloves garlic, chopped, 1 medium onion, quartered, 1/2 teaspoon dried thyme, and more.

Yes, Caldo de Pescado a la Celia Cruz (Fish Soup) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caldo de Pescado a la Celia Cruz (Fish Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions