Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, caldo de pescado con camarón (seafood soup). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Mexican Seafood Soup (Caldo de Camaron) This Mexican Seafood Soup is delicious and easy to make. Caldo de Pescado con Camarón (Seafood Soup) This is one of my favorite Mexican recipes. Caldo de pescado translates to fish soup is especially popular during lent.
Caldo de Pescado con Camarón (Seafood Soup) is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Caldo de Pescado con Camarón (Seafood Soup) is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can have caldo de pescado con camarón (seafood soup) using 20 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Caldo de Pescado con Camarón (Seafood Soup):
- Get 14 Cups Water Drinking
- Get 2 Tbs Tomato Bouillon Knorr
- Take 2 Cans Tomato Sauce El Pato (or regular)
- Take 6 Bay Leaves
- Make ready 3 Celery Sticks
- Get 2 lbs Tilapia Fillet
- Get 1 lb Shrimp
- Prepare 8 Tomatoes Roma
- Prepare 1 Onion
- Take 2 Jalapeños
- Prepare 2 cloves Garlic
- Take 2 - 3 Carrots
- Get 2 - 3 Potatoes
- Prepare 2 Tsps Salt
- Prepare 2 Tsps Pepper
- Get 2 Tsps Garlic Salt
- Get 4 Tbs Olive Oil
- Get Cilantro for topping
- Take 10 key limes Mexican (juice)
- Prepare Corn Tortillas (Optional)
She is a second-generation Mexican-American, born and raised in El Paso, Texas and currently lives in Colorado. 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.
Instructions to make Caldo de Pescado con Camarón (Seafood Soup):
- Fill large soup pot with drinking water and boil whole celery sticks, bay leaves, tomato bullion and tomato sauce on medium for about 20 minutes or while preparing other ingredients.
- Defrost tilapia and shell shrimp.
- Quarter tomatoes, quarter onion and remove tail and seeds from jalapeños. Cook tomatos, onion, jalapenos and garlic cloves with 2 tbs olive oil on stove top until tomatoes are soft. Once onions are translucent, blend cooked ingredients with 1 cup drinking water. Set aside. This will be added to the broth later.
- Jullianne cut carrots, chop peeled potatoes into cubes and cook them with olive oil on stove top until potatoes soft. Set aside. This will also be added to the broth later.
- Remove bay leaves and celery sticks from boiling broth. Add blended tomato mixture and cooked carrots and potatoes to broth. Remove any floating tomato skins from broth.
- Season to taste with salt, pepper and garlic salt. Let the broth re-boil after each time you add more salt. Taste again only after it has boiled to make sure the salt flavor is incorporated.
- When the broth is perfectly seasoned, add defrosted fish first, boil for a minute then add shrimp boil, for ONLY 3 Minutes.
- Remove from heat, serve with cilantro, lime juice and corn tortillas.
Heat oil in a saucepan over medium heat. Bring soup to a slow simmer over medium-low heat. Divide among bowls and serve garnished with parsley. Start by cleaning the guajillo chile. Cut off the stem, remove the seeds and any any veins.
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