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Veracruz-Style Fish Broth (Caldo de Pescado)

Name: Veracruz-Style Fish Broth (Caldo de Pescado)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: Mexican
Ingredients: 60 g Olives; 2 Güero Chilli; 3 cloves Garlic; 3 tbsp Olive Oil; 2 sprigs Epazote; 1 tsp Mexican Oregano; 3 tbsp Capers; 1 White Onion; 600 g Red Snapper Fillet; 1.5 litres Fish Broth; 4 White Onion

65 min (20 prep + 45 cook) Medium 6 servings Veracruz

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 30 Mar 2026

Veracruz red snapper broth with tomato, olives, capers and güero chilli.

About this recipe

Veracruz fish broth with red snapper, tomato, olives, capers, güero chilli and herbs. The flavour of the Gulf of Mexico in a deep, aromatic bowl.

History & Origin

Veracruz fish broth is the purest everyday expression of Gulf of Mexico cooking - a region where sea, river and land fuse into extraordinary gastronomy. Veracruz is Mexico's longest mainland coastal state, and its cuisine reflects centuries of exchange between indigenous Totonac and Olmec traditions, the African heritage brought by enslaved people during the colonial era, and Spanish influence through the port of Veracruz, the first Spanish city founded on the American continent. The "Veracruz style" of cooking - with tomatoes, olives, capers and herbs - is probably the state's most famous gastronomic legacy. This way of cooking fish with Mediterranean ingredients the Spanish brought is a perfect example of culinary mestizaje. Mediterranean olives and capers fused with local tomatoes, chillies and seafood to create something entirely new. Red snapper (huachinango) is the king of Veracruz waters, though the broth can be made with sea bass, mojarra or other Gulf fish. Epazote and güero chilli give the broth its unmistakable regional character. This broth does more than nourish: it heals the soul, cures a hangover and comforts on tropical rainy days. In Veracruz markets like Mercado Hidalgo, cauldrons of fish broth have been bubbling since six in the morning.

Estimated cost

£10.50

Total cost

£1.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

280

Calories

28g

Protein

18g

Carbohydrates

10g

Fat

Fibre

720mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Si tienes cabeza y espinas de pescado, tuéstalas en el horno a 200°C 15 minutos. Ponlas en 1.5 litros de agua con media cebolla, 2 ajos, 1 hoja de laurel y sal. Hierve 20 minutos y cuela. Si no, usa caldo de pescado ya preparado.
💡 Un buen caldo base marca la diferencia entre un caldo mediocre y uno extraordinario.
2
En una olla, sofríe 1 cebolla picada y 3 dientes de ajo en 3 cucharadas de aceite de oliva hasta transparentar. Agrega 4 jitomates picados y cocina 10 minutos hasta que se deshagan.
3
Incorpora al sofrito: 60g de aceitunas sin hueso, 3 cucharadas de alcaparras escurridas, 2 chiles güeros enteros, 1 cucharadita de orégano y 1 hoja de laurel. Cocina 5 minutos.
💡 Las aceitunas y alcaparras ya tienen sal, así que agrega la sal al final.
4
Vierte el caldo de pescado caliente sobre el sofrito. Hierve 10 minutos para que los sabores se integren.
5
Agrega 600g de filete de huachinango o robalo cortado en trozos de 5cm. Cocina a fuego suave 8-10 minutos hasta que el pescado esté opaco y se deshaga fácilmente con un tenedor.
💡 No muevas el pescado con cuchara o se romperá; agita suavemente la olla.
6
Añade epazote fresco y rectifica sal y pimienta. Sirve muy caliente en plato hondo con arroz blanco y tortillas de maíz.
💡 Una rodaja de limón al servir es el toque final veracruzano.