Sabroso Caldo De Pescado Recipes

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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

BEEF SOUP (CALDO DE RES)



Beef Soup (Caldo de Res) image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 13

One 2-pound bone-in beef chuck, cut into 1-inch cubes
4 cloves garlic
1/2 medium white onion
Pinch salt
2 carrots, cut into 1-inch rounds
1 celery stick, cut into 2-inch pieces
1 chayote squash, cut in 2-inch strips
1 corn on the cob, halved
1 zucchini, cut into 2-inch chunks
1/2 head cabbage, quartered
Lime wedges, for serving
Hot sauce, for serving
Corn tortillas, warmed, for serving

Steps:

  • Combine the beef chuck cubes and the bone with 10 cups water, garlic and onion in large pot. Sprinkle with the salt and bring to a boil. Cover and reduce to a simmer. Simmer for 30 minutes. Then uncover and skim off the foam and grease. Add the carrots, celery stick, chayote squash, corn, zucchini and cabbage. Cover, and continue simmering for 30 more minutes. Turn the heat off and serve hot with lime wedges, hot sauce and warm corn tortillas.

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

SABROSO CALDO DE PESCADO



Sabroso Caldo De Pescado image

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

1 tablespoon vegetable oil
1 large tomatoes, diced
1/2 large onion, diced
1 cup cilantro, finely chopped
2 -5 chipotle chiles, drained from can
1 large chayote, cut lengthwise
1 (8 3/4 ounce) can garbanzo beans, drained
2 large carrots, peeled and cut lengthwise
1 lb shark, chunks
1 lb salmon, chunks
1 lb shrimp, peeled and deveined
2 -3 tablespoons shrimp, bouillon
5 -6 lemons, halved

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 (MEXICAN FISH SOUP)



Caldo de Pescado (Mexican Fish Soup) image

This delicious Mexican fish soup is known as "caldo de pescado" and is hearty, comforting, and so flavorful.

Provided by Maricruz

Categories     main dish     soups

Time 40m

Number Of Ingredients 15

2 lb white fish chunks (read notes)
1 lb tomatoes
2 guajillo chilies (stem and seeds removed)
1 chipotle pepper in adobo sauce
1 small onion (halved)
½ tsp black peppercorns
2 small potatoes (cut into ½-inch cubes)
1 large carrot (thick sliced)
1 leek (cut into rings)
2 medium zucchini (cut into ½-inch cubes)
3 Tbsp olive oil
2 garlic cloves (peeled)
1 Tbsp oregano
1 Tbsp shrimp bouillon
salt (to taste)

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

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