Caldo de Pescao

Caldo De Pescao Recipe

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veronica morales


Great on a cold day with hot bread or hot tortillas.


★★★★★ 1 vote

20 Min
30 Min
Stove Top


  • 1/2 lb
    shelled & deveined shrimp
  • 1 lb
    pollock or tilapia
  • 1 can(s)
    tomato and chillies
  • 1 1/2 can(s)
    seafood stock
  • 1 medium
  • 2 medium
    mexican squash
  • 1/4 medium
  • 1 medium
  • 1 Tbsp
    lemmon pepper
  • 1 1/2 tsp
    sea salt
  • 1/4 c
    lemon juice
  • 1/2 tsp
  • 1 Tbsp
    seafood seasoning (any kind)
  • 1/2 tsp
    fresh dill

How to Make Caldo de Pescao


  1. chop everything into bite size pieces.

    boil potato and cabbage in 1 1/2 cups water until fork tender.
  2. add in squash, tomoto/chilis, spices & stock.

    cook until squash is tender.
  3. add fish & shrimp for no more than 10 minutes.

    serve with sliced avocado on top.

Printable Recipe Card

About Caldo de Pescao

Course/Dish: Fish Soups
Main Ingredient: Seafood
Regional Style: Mexican
Dietary Needs: Diabetic, Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy

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