Caldo de Pescado
Caldo de Pescado

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, caldo de pescado. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Caldo de Pescado is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Caldo de Pescado is something which I’ve loved my entire life. They’re fine and they look wonderful.

Caldo de Pescado (or Mexican Fish Soup) is an EASY and absolutely delicious dish. It's hard not to love a big bowl of this hearty and comforting soup that's loaded with FLAVOR!! Made with homemade fish broth and a spicy tomato sauce. Have the fishmonger fillet the grouper and reserve the head and bones.

To begin with this recipe, we have to first prepare a few ingredients. You can have caldo de pescado using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Caldo de Pescado:
  1. Get 4 cups chopped carrots
  2. Take 2 cups chopped onion
  3. Prepare 3 cups chopped tomato
  4. Take 2 tbsp cooking oil
  5. Make ready Bunch fresh cilantro
  6. Prepare 4-6 whole white meat fish (I use Mackreal or sturgeon)
  7. Get (Optional for added flavor)Whole bodied large shrimp devained
  8. Make ready half (Optional for added flavor)whole crab cut in
  9. Make ready About 12 dried california chile pods (rehydrated in boiling H2o
  10. Get 1 small can of chipotle chiles in adobo sauce
  11. Take 3-4 garlic teeth
  12. Take to taste Salt
  13. Prepare 1-2 gallons water

Growing up, my Mom didn't really prepare a lot of seafood recipes. I remember a few dishes for lent, but they were very simple. En casa nos gusta mucho el sabor que el filete de mojarra le da al caldo de pescado, sin embargo, podemos hacer uso de otros pescados blancos como el basa, siempre procurando que estén frescos y ajustando el tiempo de cocción dependiendo de la variedad de la que se trata. En cuanto a verduras, podemos usar aquellas que tengamos a la mano, o quitar las que no nos apetezcan, así como ajustar.

Steps to make Caldo de Pescado:
  1. In a large soup/stew pot add oil onion and tomato and cook till onion is transparent on medium high temp.
  2. Add about 1.5 gallons of water, carrots and cilantro, let cook on medium heat until carrots are tender.
  3. In a blender add garlic, rehydrated chiles, a small piece of onion, and chipotles. Blend on high until smooth. You may have to add a bit of water to blend.
  4. Add blended salsa to pot and let simmer for about 15 more minutes.
  5. Add fish and other optional seafood cook about 10 minues.
  6. Garnish/top with chopped onion, serano chiles and cilantro. Squeeze lime juice and enjoy.

En casa nos gusta mucho el sabor que el filete de mojarra le da al caldo de pescado, sin embargo, podemos hacer uso de otros pescados blancos como el basa, siempre procurando que estén frescos y ajustando el tiempo de cocción dependiendo de la variedad de la que se trata. En cuanto a verduras, podemos usar aquellas que tengamos a la mano, o quitar las que no nos apetezcan, así como ajustar. Caldo de Pescado de Jauja Cocina Mexicana. Pescado bagre en postas, suavecito y cocinado a la perfección en caldo de jitomate,. Caldo de Pescado de Jauja Cocina Mexicana.

So that’s going to wrap it up for this special food caldo de pescado recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!