Caldo Miche Or Shrimp Catfish Soup Recipes

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MEXICAN SHRIMP SOUP (CALDO DE CAMARON)



Mexican Shrimp Soup (Caldo de Camaron) image

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

1 tablespoon olive oil
1 small onion, chopped
3 potatoes, peeled and cubed
2 carrots, peeled and cubed
2 quarts fish broth
1 cube shrimp bouillon
1 ⅔ pounds uncooked medium shrimp, peeled and deveined
1 pinch salt to taste
1 lime, cut into 8 wedges
2 jalapeno peppers, chopped

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

CATFISH SOUP ( CALDO DE BAGRE )



Catfish Soup ( Caldo De Bagre ) image

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

1 tablespoon olive oil or 1 tablespoon vegetable oil
1 large white onion, chopped
2 large garlic cloves, thinly sliced
2 medium tomatoes, peeled and chopped
4 cups reduced-sodium fat-free chicken broth
2 medium carrots, peeled and thinly sliced
1 celery rib, thinly sliced
2 serrano chilies, halved lengthwise with seeds
2 bay leaves
1 teaspoon dried oregano, crumbled (Mexican variety preferred)
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme leaves
3/4-1 lb catfish fillet, cut into 1-inch pieces
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
lime wedge

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 PESCADO (SPANISH FISH SOUP)



Caldo de Pescado (Spanish Fish Soup) image

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

1 teaspoon olive oil
2 medium onions, peeled and cut into 1/2-inch dice
2 cloves garlic, coarsely chopped
4 cups fish stock or water
1 cup dry white wine
2 bay leaves
1 1/2 teaspoons ground cumin
4 medium new potatoes, peeled and cut into 1-inch chunks
4 whole canned tomatoes, drained, seeded, and cut into 1/2-inch dice
Generous pinch saffron
1/2 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 large red bell peppers, seeded and sliced into thin strips
2 pounds monkfish or other firm fish, any membrane removed, cut into 1-inch pieces
1/4 cup loosely packed flat-leaf parsley leaves, coarsely chopped

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

CATFISH SOUP



Catfish Soup image

"My soup makes a very appetizing meal for two," writes Ruby Williams from Bogalusa, Louisiana. "I don't care for leftovers, and this recipe makes just enough. It's a hit at my house!"

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 2 servings.

Number Of Ingredients 14

1 large onion, chopped
1/4 cup chopped celery
4 garlic cloves, minced
2 teaspoons vegetable oil
1-1/2 cups chopped, seeded and peeled tomatoes
1 cup water
2 bay leaves
1 strip orange peel (about 2 inches x 1 inch)
1 tablespoon minced fresh parsley
3/4 to 1 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon coarsely ground pepper
Dash cayenne pepper
1 catfish fillet or firm whitefish of your choice (about 1/2 pound), cubed

Steps:

  • In a saucepan, saute the onion, celery and garlic in oil for 3 minutes (some onion pieces will be lightly browned). Stir in the tomatoes, water, bay leaves, orange peel, parsley, salt, thyme, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in catfish; return to a boil. Reduce heat; cover and simmer for 5 minutes or until fish is tender. Discard bay leaves and orange peel.

Nutrition Facts :

SHRIMP AND OCTOPUS SOUP (CALDO DE CAMARON Y PULPO)



Shrimp and Octopus Soup (Caldo de Camaron y Pulpo) image

This is a 'Caldo' or soup made with Shrimp and Octopus. This is for all the Mexican and seafood lovers. This soup can be eaten with Tortillas or Tostadas.

Provided by SCOOBYLADY

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 1h15m

Yield 8

Number Of Ingredients 12

2 quarts water
2 pounds octopus, cut into 1 inch pieces
1 tablespoon vegetable oil
1 cup diced carrots
1 cup diced celery
2 cups cubed potatoes
½ cup crushed dry pasilla chile peppers
½ cup chopped onion, or to taste
1 cup diced tomato
1 ½ pounds large shrimp in shells
1 cup fresh corn kernels
salt to taste

Steps:

  • Place the water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
  • While the octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding the onion and tomato at the very end. The ingredients do not need to be fully cooked.
  • When the octopus has boiled for 20 minutes, add the shrimp in their shells to the octopus, and let it boil for 5 more minutes. Add the vegetables from the skillet, and season with salt to your liking. If corn is used, put it in with the shrimp. Let everything simmer together for 15 minutes.

Nutrition Facts : Calories 269.3 calories, Carbohydrate 18.4 g, Cholesterol 183.9 mg, Fat 5.2 g, Fiber 3.2 g, Protein 36.4 g, SaturatedFat 0.9 g, Sodium 462.4 mg, Sugar 2.9 g

CALDO DE CAMARON - SHRIMP CALDO



Caldo De Camaron - Shrimp Caldo image

I never knew how to make this until I made it recently with my mother and I was surprised how easy it was. The brown rice and potatoes are my addition in an attempt at making this a whole meal instead of a "before dinner" soup. Try using brown rice because regular rice will get mushy in your pot if you have left overs (also adjust for cooking time if you're using regular rice). Also play a little with the water depending how soupy you like it. I use very little because my husband leaves all the broth behind so to me it's such a waste. Also, some people may be put off by the shrimp in shells but all the flavor is in the shells, don't remove them. Make your dinner guest work for their meal, ha-ha-ha-ha! Enjoy.

Provided by Gabby B

Categories     Mexican

Time 1h15m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 10

2 lbs shrimp, in shells uncooked
3 quarts water
1 cup carrot, sliced
1 cup potato, cubed
1 cup brown rice
2 -4 ounces guajillo chilies
1/2 medium onion, separated
3 garlic cloves
1 shrimp bouillon cube
salt

Steps:

  • In a large pot bring water to a rolling boil with almost all the onion, 2 cloves garlic, rice, and bouillon cube.
  • Clean guajillo chiles by running some cold water thru them. Seed them if you prefer and add them to a blender with a sliver of onion and one clove garlic.
  • Add hot water from the pot that is boiling to the blender containing chiles, onion, and garlic let it sit until in cools down and the chiles soften, about 10 minutes. DO NOT ATTEMPT TO BLEND WHILE THE WATER IS STILL HOT. ADD SOME COLD WATER IF YOU'RE THAT IMPATIENT BUT BE VERY CAREFUL WHEN BLENDING HOT LIQUIDS.
  • Pour chile blend into the boiling pot of water making sure you run it through a strainer first. The chile skins can be tough and take away from the caldo.
  • Taste rice and make sure it's cooked. It should take about 45 minutes for the rice to cook.
  • Add potatoes, and carrots and let them cook to desired done-ness. I like my veggies kind of firm so I add the veggies when there's about 10 minutes left in cooking.
  • Add salt to taste, remember the potatoes will absorb some salt so this is the time to add salt to make it taste the way you like it.
  • Last, add shrimp in the last 5 minutes of cooking. Time exactly 5 minutes, if your shrimp are too small give it only about 4 minutes.
  • Remove pot from stove and let it sit for 5 minutes uncovered.
  • Serve hot with hot corn tortillas and lime wedges to squeeze into the caldo.

Nutrition Facts : Calories 286.2, Fat 3.1, SaturatedFat 0.5, Cholesterol 190.5, Sodium 897.7, Carbohydrate 39.6, Fiber 5.2, Sugar 5.8, Protein 24.9

CATFISH, SPICY PONZU-GLAZED RECIPE



Catfish, Spicy Ponzu-Glazed Recipe image

Provided by Snook

Number Of Ingredients 11

2 Catfish Fillets
3/4 Cup White Basmati Rice
3 Cloves Garlic
2 Scallions
1 Zucchini
3 Tablespoons Peanuts
2 Tablespoons Ponzu Sauce
2 Teaspoons Black & White Sesame Seeds
1 1-Inch Piece Ginger
1 Tablespoon Sambal Oelek
1 Tablespoon Sesame Oil

Steps:

  • 1 Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop the peanuts. Peel and mince the ginger. Cut the zucchini into ½-inch-thick rounds. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. In a bowl, combine the ponzu sauce, white bottoms of the scallions, half the sesame oil, 1 tablespoon of water and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. 2 Make the garlic rice: In a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the rice, a big pinch of salt and 1 ½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. 3 Make the ginger peanuts: While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the peanuts and ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Wipe out the pan. 4 Cook the zucchini: While the rice continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini in a single, even layer; season with salt and pepper. Cook 2 to 3 minutes on the first side, or until browned. Flip and add the remaining sesame oil; season with salt and pepper. Cook 2 to 3 minutes, or until browned and fragrant. Transfer to a medium bowl and add all but a big pinch of the sesame seeds. Toss to combine and season with salt and pepper to taste; set aside in a warm place. Wipe out the pan. 5 Cook & glaze the catfish: While the rice continues to cook, pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 4 to 6 minutes on the first side, or until lightly browned. Flip and add the glaze. Cook, occasionally spooning the glaze over the fillets, 2 to 3 minutes, or until thoroughly coated and cooked through. Remove from heat. 6 Plate your dish: Divide the garlic rice between 2 dishes. Top with the glazed catfish fillets and cooked zucchini. Garnish with the ginger peanuts, green tops of the scallions and remaining sesame seeds. Enjoy!

CALDO MICHE OR SHRIMP & CATFISH SOUP RECIPE



Caldo Miche or Shrimp & Catfish Soup Recipe image

Provided by BobLongo

Number Of Ingredients 10

1 1/2 qt Fish or Shrimp stock
1 lb Jumbo Shrip
1 Whole Catfish, chopped into 6 pieces
1 can Smoked Chipotle Peppers
1 Zucchini
1 Russet Potato
1 bunch Cilantro, chopped
1 tsp Dried Oregano
1 Large Carrot
1 tsp Salt

Steps:

  • Servings: 6 Dice vegetables and add to boiling stock. Boil vegetables for 5 minutes. Add shrimp, oregano and cilantro. Once shrimp is cooked, add catfish and chipotle peppers. Serve over a bed of rice or with corn chips on the side.

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