CALDO DE PESCADO (SPANISH FISH SOUP)
Thanks to ingredients like ground cumin, a generous pinch of saffron and dry white wine, this fish stew is pleasingly aromatic.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
Steps:
- In a medium stockpot, heat olive oil over medium-low heat. Add onions and garlic and saute stirring occasionally, until translucent, about 8 minutes. Add stock or water, wine, bay leaves, and cumin. Bring to a boil and immediately reduce heat to low; simmer gently for 10 minutes.
- Add potatoes, tomatoes, and saffron; cover and cook until potatoes are very tender, about 25 minutes. Remove from heat. With a slotted spoon, transfer half the potato mixture to a food processor or food mill. Add paprika; puree Stir puree back into soup; add salt and pepper.
- Bring soup to a slow simmer over medium-low heat. Add red peppers and fish; cook until peppers are tender and fish is cooked through, about 5 to 7 minutes. Divide among bowls and serve garnished with parsley.
Nutrition Facts : Calories 161 g, Cholesterol 37 g, Fat 3 g, Fiber 2 g, Protein 22 g, Sodium 307 g
CALDO DE PESCADO A LA CELIA CRUZ (FISH SOUP)
Provided by Rona Berg
Categories dinner, one pot, soups and stews, main course
Time 1h
Yield Four servings
Number Of Ingredients 14
Steps:
- Have the fishmonger fillet the grouper and reserve the head and bones.
- Place the fish head and bones in a large pot. Add 1 clove garlic, the onion, thyme, bay leaf and peppercorns. Cover with 2 quarts cold water and bring to a boil. Reduce the heat to medium and simmer for 20 minutes. Strain and set the broth aside. You should have 6 cups. Discard the solids.
- Heat the olive oil over high heat in another pot. Saute the remaining garlic and the green pepper for 2 minutes. Stir in the tomatoes, turmeric, cayenne pepper and potatoes. Add the stock and season with salt. Bring to a boil and simmer for 15 to 20 minutes.
- Cut the fish fillets into 1/2-inch pieces and add them to the soup. Simmer for another 10 minutes. Adjust the seasonings to taste, sprinkle with the cilantro and serve immediately.
CALDO DE PESCADO (MEXICAN FISH SOUP)
Steps:
- Boil tomatoes in plenty of water until soft (about 10 minutes).
- Turn off the heat, add guajillo chiles and push them down to immerse them well into the hot water. Leave to rest for 15 minutes.
- Add tomatoes and guajillo chilies into a blender or food processor.
- Add chipotle chilies, onion, garlic, peppercorns, and 1 cup of water.
- Blend for 1 minute or until you'll have a smooth sauce.
- Strain the sauce through a fine sieve into a bowl and set aside.
- Heat the olive oil in a stockpot over medium heat.
- Add carrots, zucchini, potatoes, and leek. Sauté for 3 minutes.
- Pour in the tomato sauce and season with salt.
- Add shrimp bouillon and oregano. Mix well and cook for 5 minutes.
- Pour into the pot 6 cups of water, mix, and bring to a boil.
- Important: if you are adding fish heads and tails to the soup, this is the time to add them as they can start releasing their flavor right away, otherwise, keep cooking the vegetables for 10 more minutes before the next step.
- Add the fish chunks to the pot, bring to boil over high heat, then reduce the heat to medium-low and simmer from 5 to 7 minutes or until fish and vegetables are cooked through.
- Adjust salt to taste, turn off the heat and serve.
Nutrition Facts : Calories 385 kcal, Carbohydrate 33 g, Protein 51 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 113 mg, Sodium 926 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 3 g, ServingSize 1 serving
SABROSO CALDO DE PESCADO
Make and share this Sabroso Caldo De Pescado recipe from Food.com.
Provided by Ms. Ayons dishes
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large stock pot sauté in oil: Tomato, onion, cilantro and chipotle chile.
- Add water to cover 1/2 of stockpot.
- Boil and bring to a simmer making sure to keep enough water going for a soup consistency.
- Add chayote, garbanzos and carrots.
- When vegetables are semi-tender add, shark and salmon, simmer until fully cooked.
- Add shrimp for 3-4 minutes.
- Add shrimp bouillon.
- Serve ladle into large soup bowl and add lemon to taste.
- Can be serve with tostadas or corn tortillas.
CALDO DE PEIXE (CAPE VERDE ISLANDS) FISH SOUP
This is a traditional recipe from the Islands that Cape Verdeans still make. Additional seasonings are left to the cook, or table condiments can accompany the dish. This recipe was adapted from the Smithsonian Institution's, 1995 Festival of American Folklife Cookbook. Recipes for the cookbook were contributed by American Cape Verdeans who are active in preserving their cultural heritage. There are about 500,000 American Cape Vedeans.
Provided by lynnski LA
Categories Chowders
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a medium kettle, boil both white and sweet potatoes, about 15 minutes.
- In a large kettle, gently saute chopped onions,red and green peppers and tomatoes in oil.
- Next add fish cut into small pieces to the kettle and saute.
- Add partly cooked white and sweet potatoes, along with enough cooking water to simmer the soup.
- Simmer until potatoes and fish are done.
- Add chopped parsley and chopped scallions to the kettle.
Nutrition Facts : Calories 133.8, Fat 0.3, SaturatedFat 0.1, Sodium 226.7, Carbohydrate 30.9, Fiber 4.5, Sugar 5.4, Protein 3.3
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