Caldo de Oso (Mine Workers’ Fish Soup)
I first learned about caldo de oso from a Denver TV producer whom I knew only as Pepe. I was intrigued, because I’d never seen it on a menu, even though I’ve been to Chihuahua many times. That’s because it’s not a restaurant dish, but a beloved home-cooked meal. Pepe described in detail how his mom makes the soup, and after making it, I understood why it’s worthy of his nostalgia. How could he ever forget the intense flavor of the tomato-based broth, spiced with both anchos and pickled jalapeños? A small amount of flour is added to the base to give the broth body, a common trick in the northern states of Mexico, where wheat has a stronger presence than corn. The soup is full of vegetables and you can easily make a meal of it. The copper mine workers who are said to have originated caldo de oso traditionally made it with catfish, a freshwater fish that is abundant in Chihuahua, but the recipe also works well with other white fish.
This recipe was excerpted from 'Pati Jinich Treasures Of The Mexican Table' by Pati Jinich. Buy the full book on Amazon. Click through for more of our favorite Mexican soups and Pati Jinich's Smart Leftovers Meal Plan here →
Recipe information
Yield
Serves 6 to 8
Ingredients
Preparation
Step 1
Place the ancho chiles in a bowl, cover with about 2 cups boiling water, and let sit for 10 minutes, or until they are plumped. Transfer the chiles and 1 cup of their soaking water to a blender and puree until smooth. Set aside.
Step 2
Heat the butter and oil in a large pot over medium heat until the butter is bubbling. Add the onion and cook for 4 to 5 minutes, until it is softened and the edges begin to color. Add the garlic, stir, and cook for a minute, until fragrant. Increase the heat to medium-high and stir in the tomatoes. Add the thyme, marjoram, oregano, cumin, and a generous pinch of salt and cook, stirring occasionally, until the tomatoes have softened and cooked down a bit, 6 to 8 minutes. Sprinkle the flour over the tomatoes and onions, stir well, and cook, stirring, until the mixture begins to brown and smell toasty. Add the broth or water and bring to a simmer, stirring.
Step 3
Stir the puréed anchos into the soup. Add the bay leaf, 1 teaspoon salt, the pepper, pickled jalapeño, and its brine and mix well. Bring back to a simmer, stirring, then reduce the heat to medium, cover partially, and simmer for 15 minutes, stirring occasionally.
Step 4
Add the carrots and potatoes and continue to simmer for 15 to 20 minutes, until the vegetables are cooked through. Taste and adjust the salt.
Step 5
Season the fish with salt and pepper, stir into the soup, and simmer for 5 to 8 minutes, or until just cooked through.
Step 6
Ladle the soup into bowls and pass lime wedges and chopped cilantro at the table.
Recipe notes
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