Caldo de Pescado
Caldo de Pescado

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, caldo de pescado. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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.

Caldo de Pescado is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Caldo de Pescado is something which I have loved my whole life. They are nice and they look fantastic.

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

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

En cuanto a verduras, podemos usar aquellas que tengamos a la mano, o quitar las que no nos apetezcan, así como ajustar. Aquí te comparto la receta de mi abuela y su amor por la comida preparada con ingredientes frescos. Caldo de Pescado de Jauja Cocina Mexicana. Pescado bagre en postas, suavecito y cocinado a la perfección en caldo de jitomate,.

Instructions 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.

El caldo de pescado se puede congelar, por lo que se puede hacer una gran cantidad y después conservarlo para utilizarlo en otra ocasión. Si quieres que tenga más consistencia siempre puedes hacer, en lugar de un caldo de pescado, una buena sopa de pescado. Cuando el pescado se haya cocido, cuela el caldo y resérvalo. Desmecha el pescado y desecha las espinas y el cuerpo de la cabeza. Licua la cebolla, los ajíes y los dientes de ajo con un poco de caldo y cuando tengas una mezcla líquida incorpórala nuevamente al caldo reservado.

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