Sabroso Caldo De Pescado Recipes

SABROSO CALDO DE PESCADO

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 PESCADO (FISH SOUP)

Steps:

• 1. Put the olive oil in a large pot and heat it over medium high. Dice onions and tomatoes and place them in oil. Add some of the sauce and a couple of the chipolte peppers from the can to the pot. (cut the peppers up a little) Saute for a few minutes until the tomatoes and onions are soft.
• 2. While the tomato mixture is cooking, take your fish and cut several cuts in the sides of them and salt them very well. Let them sit as you cook the rest of the soup.
• 3. Fill the pot with about half way up with water and bring to a boil. Once it starts boiling add the shrimp. Let this all come to a boil for about 5 minutes or so.
• 4. Add the fish in last. (Marcos cooks them with the heads as well LOL) Let the Fish cook for about 10 minutes until it is soft and starts to fall apart. Be sure and not cook it to long so that it falls all apart.
• 5. Turn the heat off and let sit for a few minutes. Serve with tortillas. Add salt and pepper to taste.