Caldo de Pescado

Directions

1. This soup takes a few hours so if you are cooking by fire, be sure to make it big and hot.  Throw your cilantro, onion, epazote, garlic, and tomatillos into pot of water. Add your fish heads, salt, and bay leaves and bring to a boil. Take your guajillo chilis and put them in a separate pot of water and bring to a boil. Once the water has boiled, take the pot off the flame and let it cool down. Take the stem and seeds out of the chiles and put them in a blender.

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2. Once your fish head caldo has been boiling for a while, strain out the garlic, onion, and tomatillos and place them in the blender with the guajillo chiles and blend into a red sauce. Chop up your corn, squash, and carrots and throw them into the caldo. Add the blended chile sauce into the soup and cook until the fish heads fall apart.
   

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3. Once the soup is cooked, add salt to taste, heat up a pan with a little oil. Throw your fish into the pan and cook each side evenly.
4. Once you have cooked your fish, place it in a bowl, heat up some tortillas, and pour the soup over the fish. Add your papalos, onion, avocado, Mexican oregano and enjoy and incredibly rich and flavorful soup.

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