Fish Soup Recipe

Driftwood Restaurant Celebrates its 25th Anniversary

Friends and well-wishers gathered this week at the Driftwood Restaurant to wish the owners, members of the Merryweather family, another successful 25 years!

Francine Merryweather and her son Herbert, his wife Carolina and the restaurant’s staff enjoyed a champagne toast with guests, escorted by the restaurant’s famous seafood hors d’hoeuvres, in honor of the special day.

Spreading the good news even further, during the month of July, the Driftwood restaurant is offering locals and visitors added value worth a celebration on its own, in the form of 25% discount, off dinner.

Mexican Fish Soup (Caldo de Pescado) recipe

Here’s a real treat for those of you who love seafood (or mariscos, as well call them down here!) It’s an authentic Mexican fish soup recipe the locals call caldo de pescado , that comes from coastal Mexico, and you’re going to love it if you’re into seafood soup recipes. This dish is very common in the seafood restaurants along the coasts of this country, both on the Pacific side and all throughout the Gulf of Mexico. This fish soup is easy to make, perfect for Mexican cuisine newbies, and especially so for their hungry guests because with this on the Mexican menu, they’re in for a delicious treat!

Amusingly, my chef amiga tells me this soup is loved by hungover Mexicans because apparently if you spike this seafood soup with a lot of chiles, they help you sweat out the toxins you acquired at the three keggers you attended the night before and help you sober up sooner, or so the story goes Without further delay, here is one of my favorite authentic Mexican recipes for caldo de pescado:

Prep Time: 30 min

Cook Time: 20 min

Ingredients (serves 4 people):

600g fish + the head (red snapper, the whole fish, cut into wide chunks, keep the fish head for adding flavor while cooking) 10 dry “bay leaf” leaves

+ 4 portions of Mexican rice , or corn tortillas

Directions:

Cut the carrots and potatoes into big cubes. Caldo de pescado like this needs to have big vegetable chunks, not tiny little bits that disintegrate and blend together.

Add olive oil to pan, then sauté those carrots and potatoes until they’re medium-soft.

At the same time, boil the chile pasilla in just a little bit of water. Before you boil it, devein this chile (cut it open and rip out the guts). Once tender, add to the blender with the water.

Then also add to the blender the tomatoes, the onion, garlic cloves, the chile chipotle. Blend thoroughly.

Then add the blended mix to a big pot through a strainer.

Then add the bay leaves, the cilantro branches, the fish broth cube, and pepper to taste.

Stir the pot a little bit, then cover and let simmer for 10 minutes.

Then add the fish chunks to the pot and make sure it is completely submerged in the broth. Add the fish head for flavor. I know this will gross some people out, but I strongly recommend it because doing this adds a lot of flavor to this Mexican fish soup. Don’t worry: you won’t be eating the head–just using it like this while the seafood soup is cooking, to add flavor.

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