Entree: Mexico – Guerrero, Pacific Coast Mexico – Caldo de Cuatete (Cuatete Fish Soup)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) cuatete fillets, cut into large chunks
- 8 cups (1.9 L) fish stock or water
- 2 tbsp (30 ml) vegetable oil
- 3 medium tomatoes (about 10 oz / 280 g), roasted or charred
- 1 medium white onion (about 8 oz / 225 g), half roasted or charred and half sliced for the soup
- 3 garlic cloves (about 9 g), roasted or charred
- 2 dried chiles de arbol (optional for heat) or 1 fresh serrano, stem removed
- 1 large chayote, peeled and diced (about 8 oz / 225 g)
- 1 lb (450 g) yuca (cassava), peeled and cut into 1-inch pieces
- 2 medium potatoes, peeled and cubed (about 10 oz / 280 g)
- 1/2 cup (100 g) long-grain white rice, rinsed
- 1 tsp (5 g) dried oregano
- 1/2 cup (15 g) fresh cilantro, chopped
- 4 sprigs (approx. 6–8 g) fresh epazote (if available; substitute additional cilantro if not)
- 1 lime, juiced
- Salt, about 1 1/2 to 2 tsp (8–10 g), to taste
- Freshly ground black pepper, to taste
- 8 corn tortillas (for serving)

Instructions

Short Description:
A hearty Guerrero coastal fish soup built on local cuatete fillets, regional vegetables, and a bright tomato-chile broth that serves as a complete main-course meal. It is finished with fresh cilantro, epazote, and lime for a bright, coastal flavor.

Regional Notes:
This Guerrero version uses cuatete, a native coastal fish, and local vegetables such as chayote and yuca to create a substantial, rustic caldo typical of the Pacific Coast of Mexico. The soup emphasizes a gently spiced tomato-chile broth and finishes with cilantro and epazote, distinguishing it from inland fish stews that may use different herbs and starches.

1. Prep vegetables and fish: cut cuatete into large chunks, peel and cut yuca and potatoes, dice chayote, rinse rice. Keep ingredients ready.
2. Roast aromatics: over a gas flame, comal, or in a hot skillet, roast the tomatoes, half the onion, garlic, and chiles until well charred and softened (8–10 minutes). Allow to cool slightly.
3. Make tomato-chile puree: transfer roasted tomatoes, onion, garlic, and chiles to a blender with 1 cup (240 ml) of fish stock or water and blend until smooth. Strain the puree through a fine sieve into a bowl and set aside.
4. Begin the broth: in a large pot, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add the sliced raw half of the onion and sauté until translucent, about 3 minutes. Pour in the strained tomato-chile puree and cook, stirring, for 2–3 minutes to deepen the flavor.
5. Add stock and starches: add the remaining fish stock or water (about 7 cups / 1.66 L) to the pot. Stir in the yuca and the rinsed rice. Bring to a gentle boil, then reduce to a simmer and cook for 10 minutes.
6. Add remaining vegetables and seasonings: add the potatoes, chayote, dried oregano, and salt. Continue simmering until the yuca and potatoes are nearly tender, about 10–12 more minutes. Skim any foam from the surface.
7. Cook the fish gently: add the cuatete chunks to the simmering broth, spooning broth over the pieces. Simmer very gently until the fish is opaque and flakes easily, about 6–8 minutes. Taste and adjust salt and pepper.
8. Finish with herbs and lime: stir in the chopped cilantro and epazote, and squeeze in the juice of 1 lime. Let the soup rest off the heat for 1 minute to meld flavors.
9. Serve: ladle caldo into deep bowls so each serving has fish, rice, and vegetables. Serve hot with warmed corn tortillas on the side and extra lime wedges and chopped cilantro if desired.