Mexican Fish Soup, or Caldo de Pescado

Ingredients

• fish broth To Make
• 1 fish
• 1/2 onion
• 1 garlic clove
• salt
• pepper
• 10 cups water
• soup For Fish
• 3 tomatoes quartered
• 1 cup water
• 1/2 onion
• 1 garlic clove
• 1 chipotle pepper in adobo sauce
• salt to taste
• 2 tablespoons olive oil
• 10 cups fish broth or 10 cups water + 2 seafood bouillons
• 1 russet potato large, cubed
• 2 carrots sliced
• 1 bay leaf
• 1 fish sea bass, red snapper, or swordfish, cut into 1-inch pieces
• chile de árbol Sliced, optional
• green onions sliced, optional
• lime wedges optional

Nutrition

• Calories : 310 calories
• Carbohydrate : 16 grams
• Cholesterol : 60 milligrams
• Fat : 15 grams
• Fiber : 3 grams
• Protein : 29 grams
• SaturatedFat : 1.5 grams
• Sodium : 1650 milligrams
• Sugar : 4 grams