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
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 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
CATFISH SOUP
"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
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)
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
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
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
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
Provided by Snook
Number Of Ingredients 11
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
Provided by BobLongo
Number Of Ingredients 10
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.
More about "caldo miche or shrimp catfish soup recipes"
CALDO MICHI (FISH SOUP) RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 6Total Time 2 hrs
CATFISH & SHRIMP SOUP | RECIPES WIKI | FANDOM
From recipes.fandom.com
10 BEST CAJUN CATFISH WITH SHRIMP RECIPES | YUMMLY
From yummly.com
EASY CALDO DE CAMARON SHRIMP SOUP - SIMPLE. TASTY. GOOD.
From junedarville.com
CALDO DE CAMARóN – MEXICAN SHRIMP SOUP + VIDEO
From inmamamaggieskitchen.com
40 CALDO IDEAS IN 2022 | SOUP RECIPES, MEXICAN FOOD RECIPES, COOKING
From pinterest.co.uk
CALDO DE CAMARONES(SHRIMP SOUP) - LA PIñA EN LA COCINA
From pinaenlacocina.com
FISH AND SHRIMP SOUP (UKHA RECIPE) - NATASHA'S KITCHEN
From natashaskitchen.com
SEAFOOD SOUP (CALDO DE MARISCOS) - MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
SEAFOOD SOUP (CALDO DE MARISCOS) RECIPE | MYRECIPES
From myrecipes.com
CALDO DE CAMARON (MEXICAN SHRIMP SOUP) - PALATABLE …
From palatablepastime.com
MEXICAN FISH SOUP RECIPE: CALDO MICHI - FISHERMANSBELLY1
From fishermansbelly.com
WORLD BEST FISH COOKING RECIPES : CATFISH SOUP ( CALDO DE BAGRE )
From worldbestfishrecipes.blogspot.com
CALDO DE MARISCO (SEAFOOD SOUP) - INSTRUCTABLES
From instructables.com
AMAZING SHRIMP CALLALOO (SPINACH SOUP). - CARIBBEANPOT.COM
From caribbeanpot.com
CALDO DE MARISCOS (MEXICAN SEAFOOD SOUP)
From palatablepastime.com
CALDO DE CAMARON RECETA - MEXICAN SHRIMP SOUP RECIPE | HANK …
From pinterest.ca
SAVORY CALDO DE CAMARóN (MEXICAN SHRIMP SOUP)
From mexicanappetizersandmore.com
SHRIMP AND FISH CALDO RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HOMEMADE MEXICAN FISH AND SHRIMP SOUP – CALDO DE PESCADO
From foodfitnesslifelove.com
CALDO DE PESCADO (MEXICAN FISH SOUP) + VIDEO
From inmamamaggieskitchen.com
CALDO DE CAMARóN │MEXICAN SHRIMP SOUP │MEXICAN FOOD RECIPES
From mexicoinmykitchen.com
FISH SOUP (CALDO MICHE) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOW TO MAKE CALDO DE PESCADO/ FISH SOUP WITH SHRIMP - YOUTUBE
From youtube.com
MEXICAN SHRIMP SOUP (CALDO DE CAMARONES) - GIRL AND THE KITCHEN
From girlandthekitchen.com
CALDO DE MARISCOS (MEXICAN SEAFOOD SOUP) - ALL ROADS LEAD TO …
From allroadsleadtothe.kitchen
SHRIMP AND FISH SOUP - CALDO DE PESCADO Y CAMARON (MEX STYLE
From youtube.com
CALDO DE CAMARóN (MEXICAN SHRIMP SOUP) RECIPE - ROSIE BIRKETT
From rosiebirkett.com
MEXICAN FISH AND SHRIMP SOUP RECIPE - UNIQUE FISH PHOTO
From danielheard.com
CALDO DE PESCADO Y CAMARON (FISH AND SHRIMP SOUP)
From muybuenocookbook.com
CATFISH SOUP CALDO DE BAGRE ) RECIPE - FOOD.COM | CATFISH RECIPES, …
From pinterest.ca
MEXICAN SEAFOOD SOUP (CALDO DE CAMARON) - MY LATINA TABLE
From mylatinatable.com
CALDO DE CAMARóN (MEXICAN SHRIMP SOUP) #WEEKDAYSUPPER
From lacocinadeleslie.com
10 BEST CATFISH SOUP RECIPES | YUMMLY
From yummly.com
CATFISH SOUP ( CALDO DE BAGRE ) RECIPE - FOOD.COM
From pinterest.com
CATFISH SOUP ( CALDO DE BAGRE ) RECIPE - FOOD NEWS
From foodnewsnews.com
CALDO DE CAMARóN RECIPE {MEXICAN SHRIMP SOUP} - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love