Caldo de Pescado


  • 4 cups Clamato®
  • 1 (14.5 oz.) can diced tomatoes
  • 3 whole chipotles in adobo, plus 1 to 2 tablespoons adobo sauce from the can
  • 1 tablespoon olive oil
  • 3 cloves garlic, finely chopped
  • 3 medium carrots, thinly sliced
  • 2 medium ribs celery, thinly sliced
  • ½ medium white onion, chopped
  • 1 lb. white potatoes (about 4), cut into 1” chunks
  • 2 medium zucchini, thickly sliced
  • 1½ teaspoons kosher salt, plus more to taste
  • 1½ lbs. boneless, skinless, hearty whitefish, such as cod, halibut, or snapper, cut into 2” pieces
  • Chopped fresh cilantro, for garnish
  • Lime wedges, for garnish
  • Warm corn tortillas


  • While traditional caldo de pescado starts with simmered homemade fish broth, this modern take uses Clamato® as the base for a rich, savory broth.
  • Adjust the heat by adding more or less chipotles and adobo sauce to suit your taste and use shrimp in place of fish, if you like.
  • In a blender, purée Clamato®, tomatoes, chipotles, adobo sauce, and 1 cup water until smooth and then set aside.
  • Heat oil in a large, heavy pot over medium-high heat.
  • Add garlic, carrots, celery, and onions and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
  • Stir in potatoes, zucchini, reserved Clamato® broth, and 1½ teaspoons salt and bring to a boil.
  • Cover, reduce heat to medium-low, and simmer until potatoes are just tender, 18 to 20 minutes.
  • Uncover, gently stir in fish, and continue to simmer until fish is opaque and cooked through, 5 to 7 minutes more.
  • Remove pot from heat, season to taste with salt, and ladle soup into bowls.
  • Garnish with cilantro and lime wedges and serve with warm corn tortillas on the side.

Servings: 6

Enjoy Responsibly!

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