Pescado De Caldillo
"Fish In Broth"
From the treasured pages of La Cocina en el Bolsillo No. 9
Written by Antonio Vanegas Arroyo
Pescado De Caldillo
"Se pican cebollas, ajos, muchos gitomates y chiles verdes, todo muy menudito y se cuece en manteca; se le echa sus especies, una poca de agua, y se espesa este caldillo con yemas de huevo en vinagre de modo que quede espeso, y allí se cuece el pescado. Al tiempo que se lleve á la mesa se le agrega bastante aceite y demás adornos."
English Translation
"Onions, garlic, plenty of tomatoes, and green chiles are finely chopped and cooked in lard; spices are added along with a little water, and this broth is thickened with egg yolks in vinegar so that it becomes thick, and then the fish is cooked in it. When it is ready to be served, plenty of oil and other garnishes are added."
Note on the Original Text
Historical recipes like this one were written concisely, assuming the reader's knowledge of basic culinary technique. Quantities, times, and temperatures were rarely specified; instead, instruction focused on sequence and critical gestures (such as adding egg yolk to thicken). The spelling of 'gitomates' reflects an archaic variant for 'jitomates,' referencing ripe red tomatoes native to Mexico. The use of 'sus especies' simply means 'its spices', which at that time most likely meant common household spices and salt.
Title
La Cocina en el Bolsillo No. 9 (1890)
You can also click the book image above to peruse the original tome
Writer
Antonio Vanegas Arroyo
Era
1890
Publisher
Unknown
Background
A delightful culinary companion from the late 19th century, 'La Cocina en el Bolsillo No. 9' serves up a savory selection of recipes and kitchen wisdom, inviting readers to explore the flavors and techniques that charmed Mexican households. Pocket-sized but bursting with gastronomic inspiration, this volume is a tasteful blend of practicality and tradition.
Kindly made available by
University of Texas at San Antonio
This recipe hails from "La Cocina en el Bolsillo No. 9," published in 1890 by Antonio Vanegas Arroyo. During this period, Mexican home cooks combined indigenous techniques with European ingredients, resulting in vibrant, flavorful stews like this caldillo de pescado. Printed cookbooks were a novelty in late 19th century Mexico, and Vanegas Arroyo was pivotal in making culinary know-how accessible to middle-class households. This recipe reflects a transitional era, blending rustic methods (like thickening with egg yolks) with more cosmopolitan flourishes (such as vinegar and the generous use of oil).
A heavy clay or cast-iron brazier would have been used over a wood or coal-fired stove. Chopping was done with a hand-held cuchillo and a rustic wooden board. Sautéing and simmering occurred in a cazuela or olla de barro (earthenware pot), prized for even heating. The cook whipped egg yolks by hand with a fork or wooden whisk. Serving dishes were ceramic or pewter.
Prep Time
20 mins
Cook Time
35 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 2 medium onions (approx. 7 oz), finely chopped
- 4 garlic cloves, minced
- 5 large tomatoes (~18 oz), finely chopped
- 3 medium green chili peppers (~2 oz, e.g., serrano or jalapeño)
- 2 tablespoons lard (1 oz) or substitute vegetable oil
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- Salt and black pepper to taste
- 1 cup water
- 3 egg yolks
- 1 tablespoon (0.5 fl oz) white wine vinegar
- 1 pound white fish fillets, cut into cubes
- 3 tablespoons (1.5 fl oz) olive oil, for finishing
- Fresh herbs or extra chili slices, for garnish (optional)
Instructions
- Begin by finely chopping 2 medium onions, 4 garlic cloves, 5 large ripe tomatoes, and 3 medium green chili peppers—a fresh serrano or jalapeño works well.
- Sauté these in 2 tablespoons of lard (or substitute with vegetable oil) in a large skillet until softened and fragrant.
- Season the mixture with salt, pepper, and a generous pinch each of ground cumin and cloves.
- Add 1 cup of water and simmer until the vegetables are very soft and the mixture is stewy.
- In a bowl, whisk 3 egg yolks and 1 tablespoon white wine vinegar together.
- Slowly stream this into the simmering mixture, stirring constantly, until it thickens to a rich sauce—do not boil once the eggs are added.
- Add 1 pound of cubed white fish (like cod, snapper, or tilapia) gently into the thickened caldillo and poach until opaque and cooked through, about 5-7 minutes.
- To serve, finish with 3 tablespoons of good olive oil drizzled on top and garnish with fresh herbs or sliced chilies as desired.
Estimated Calories
320 per serving
Cooking Estimates
It takes about 20 minutes to prep and 35 minutes to cook this fish stew. Each serving has about 320 calories. The recipe serves 4 people.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
Join the Discussion
Rate This Recipe
Dietary Preference
Main Ingredients
Culinary Technique
Occasions
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Ein Recht Guts Latwerg
This recipe hails from a late 17th-century German manuscript, a comprehensive co...
Einen Schweinß Kopf Zu Kochen
This recipe hails from the 'Koch Puech', a lavish and encyclopedic German cookbo...
Krebse Zu Kochen
This recipe hails from a 1696 anonymous German manuscript, ‘Koch Puech,’ a time ...
Browse our complete collection of time-honored recipes