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Mexican Fish Soup, or Caldo de Pescado
MAMA MAGGIE'S KITCHEN23Ingredients
85Minutes
310Calories
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Ingredients
US|METRIC
6 SERVINGS
- 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 Tbsp. 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)
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol60mg20% |
Sodium1650mg69% |
Potassium1110mg32% |
Protein29g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber3g12% |
Sugars4g |
Vitamin A80% |
Vitamin C35% |
Calcium20% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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