How to Make Perfect Caldo de Pescado

Delicious, fresh and Yummy.

Caldo de Pescado. 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 Caldo de pescado will always remind me of my uncle Wolfgang. You might recognize his name as being a family member we honor on Dia de los Muertos (Day of the Dead). Every Christmas my uncle Wolfgang, my Tia Vicky, and my cousins from Colorado would visit us in El Paso. You can cook Caldo de Pescado using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Caldo de Pescado

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

And every year the grownups would go eat dinner in Juarez at a restaurant. Al servir este caldo de pescado hay tres ingredientes que no puedo dejar de poner en la mesa, al alcance de todos. Unos limones frescos y jugosos, aguacate y pan de sal tipo telera, bolillo o baguette, en lugar de tortillas. Dependiendo de sus gustos, pueden también llevar a la mesa un plato con cebolla y cilantro fínamente picados con chiles.

Caldo de Pescado instructions

  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..

Caldo de Pescado de Jauja Cocina Mexicana. Pescado bagre en postas, suavecito y cocinado a la perfección en caldo de jitomate,. 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. Disfruta de un tradicional caldo de pescado, sigue la receta y descubre lo fácil que es prepararlo.