CALDO DE PESCADO Y CAMARON (FISH AND SHRIMP SOUP)
Excellent for a Lenten meal this fish stock and shrimp in a chipotle-tomato broth is slightly spicy and easy to prepare. Serve soup with lime wedges, hot sauce, and saltine crackers.
Provided by Yvette Marquez
Categories Appetizer
Time 55m
Number Of Ingredients 22
Steps:
- In a large stockpot heat 4 tablespoons of olive oil over medium heat and sauté onion and cook until translucent, about 2 minutes.
- Add jalapeño, carrots, and celery, and cook for 3 minutes, Add 1 chopped tomato and cook for an additional minute. Turn off heat, place sautéed ingredients in a bowl and set aside.
- To a blender add chipotle chiles, garlic, pepper, bouillon, tomatoes, and onion; and puree until smooth.
- Strain blended mixture until smooth and discard any tomato skins and chile peels.
- In the same stockpot heat additional 4 tablespoons of olive oil over medium heat and add strained mixture to stockpot and bring to a boil for 20 minutes.
- Meanwhile, in a separate pot bring water to a boil.
- Add boiled water, sautéed vegetables, fish, shrimp, bay leaves, and fish stock to the stock pot and bring to a boil, reduce heat and simmer for 10 to 15 minutes until fish is tender. Add cilantro during the last 5 minutes.
- Add salt to taste.
Nutrition Facts : Calories 314.5 kcal, Sugar 2.87 g, Sodium 611.74 mg, Fat 16.86 g, SaturatedFat 2.73 g, Carbohydrate 5.77 g, Fiber 1.88 g, Protein 35.1 g, Cholesterol 199.58 mg, ServingSize 1 serving
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
MEXICAN SHRIMP SOUP (CALDO DE CAMARON)
The perfect recipe for when you have fish broth to spare. Fresh shrimp are simmered in a fish broth with potatoes and carrots.
Provided by agonzalez
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 18.5 g, Cholesterol 143.8 mg, Fat 4.1 g, Fiber 2.7 g, Protein 22.1 g, SaturatedFat 0.8 g, Sodium 1201.3 mg, Sugar 2.3 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
CATFISH SOUP ( CALDO DE BAGRE )
Make and share this Catfish Soup ( Caldo De Bagre ) recipe from Food.com.
Provided by Stottswoman
Categories Mexican
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Directions:.
- 1. In a large pot, heat the oil over medium heat and cook the onion, stirring frequently, until it begins to brown, about 4 minutes. Add the garlic and tomatoes. Cook, stirring, until the tomato juices are reduced, 4 to 5 minutes. Add the broth, carrots, celery, serrano chiles, bay leaves, oregano, and thyme. Bring to a boil, then reduce the heat to low, cover and simmer until the vegetables are tender, 12 to 14 minutes.
- 2. Remove the serrano chiles and bay leaves from the soup. Add the fish, cilantro, and salt. Cook until the fish is opaque inside, 6 to 8 minutes. Serve the soup hot with lime wedges.
Nutrition Facts : Calories 176.7, Fat 8.8, SaturatedFat 1.6, Cholesterol 46.7, Sodium 409, Carbohydrate 10.2, Fiber 2.7, Sugar 5, Protein 14.5
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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