Catfish Soup ( Caldo De Bagre )



  1. tablespoon olive oil or 1 tablespoon vegetable oil
  2. 1 large white onion, chopped
  3. 2 large garlic cloves, thinly sliced
  4. 2 medium tomatoes, peeled and chopped
  5. 4 cups reduced-sodium fat-free chicken broth
  6. 2 medium carrots, peeled and thinly sliced
  7. 1 celery rib, thinly sliced
  8. 2 serrano chilies, halved lengthwise with seeds
  9. 2 bay leaves
  10. 1 teaspoon dried oregano, crumbled (Mexican variety preferred)
  11. 12 teaspoon ground cumin
  12. 14 teaspoon dried thyme leaves
  13. 34-1 lb catfish fillet, cut into 1-inch pieces
  14. 2 tablespoons chopped fresh cilantro
  15. 12 teaspoon salt




Cooking time: 40 minutes

  1. 1. In a large pot, heat the oil over medium heat and cook the onion, stirring frequently, until it begins to brown, about 4 minutes. Add the garlic and tomatoes. Cook, stirring, until the tomato juices are reduced, 4 to 5 minutes. Add the broth, carrots, celery, serrano chiles, bay leaves, oregano, and thyme. Bring to a boil, then reduce the heat to low, cover and simmer until the vegetables are tender, 12 to 14 minutes.
  2. Remove the serrano chiles and bay leaves from the soup. Add the fish, cilantro, and salt. Cook until the fish is opaque inside, 6 to 8 minutes. Serve the soup hot with lime wedges.


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