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Mexican Sea Bass Broth (Caldo de Robalo)

Name: Mexican Sea Bass Broth (Caldo de Robalo)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 Limes; 2 Jalapeño chilli; 1 Onion; 3 Tomatoes; 1 tbsp Olive oil; 600 g Sea bass; 2 cloves Garlic; 2 sprigs Epazote

55 min (20 prep + 35 cook) Medium 4 servings Costas mexicanas

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 12 May 2026

Sea bass broth with tomato, chilli and herbs from the Mexican coasts.

About this recipe

Sea bass broth with tomato, chilli, onion, garlic and herbs. A comforting, sea-flavoured dish from the Gulf and Pacific coasts of Mexico.

History & Origin

Sea bass broth (caldo de robalo) is one of the most representative dishes of Mexican coastal cookery - a fish broth that reflects the generosity of the Mexican sea and the simplicity of a cuisine that knows the best ingredients need little intervention. Robalo (Centropomus undecimalis) is a high-quality fish caught along the Gulf of Mexico coast, the Pacific and in some coastal rivers and lagoons. In the fishing communities of Veracruz, Sinaloa, Nayarit, Guerrero and Oaxaca, caldo de robalo is the dish of the fishing return: the fisherman arrives in the morning with his catch and the broth is prepared fresh, with fish just out of the water. This freshness is the most important ingredient of any fish dish. The recipe varies by region: in the Gulf, epazote, jalapeño and tomato are added; in Sinaloa, güero chilli and oregano are used; in Guerrero, chiltepín chilli is incorporated. But the base is always the same: homemade fish stock with onion, garlic, tomato and sea bass in pieces. In Mexico, fish broths have an almost medicinal reputation: considered curative for hangovers, restorative after illness and ideal food for convalescents. This reputation is not unfounded: sea bass is rich in high-quality protein, omega-3 fatty acids, phosphorus and B vitamins.

Estimated cost

£7.80

Total cost

£1.95

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

180

Calories

28g

Protein

10g

Carbohydrates

Fat

Fibre

560mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the stock: in a large pot place 1.5 litres water, the sea bass bones and head (if available), 1/2 onion, 1 garlic clove, bay leaf and salt. Boil 20 minutes and strain. If no bones available, use water with fish or chicken stock.
💡 Homemade fish bone stock is the base that gives depth to the dish.
2
In the same clean pot, sauté 1/2 chopped onion and 2 garlic cloves in 1 tablespoon olive oil until softened. Add 3 chopped tomatoes and 1-2 jalapeño chillies (deseeded for less heat). Fry 5 minutes.
3
Pour the strained stock over the sofrito. Add 1 epazote sprig (or coriander), 1 bay leaf, salt and pepper. Bring to the boil.
💡 If using coriander instead of epazote, add it at the end to preserve its aroma.
4
Cut 600g cleaned sea bass into 5-6cm pieces. Add the fish to the boiling broth. Reduce heat and cook 8-10 minutes without stirring too much so it does not break up.
💡 Sea bass is delicate; do not overcook or it will be dry.
5
Serve the hot broth in deep bowls with the sea bass pieces. Accompany with lime, dried árbol chilli salsa, corn tortillas and sliced avocado.
💡 A good sea bass broth should look clear and clean, not cloudy.