Caldo De Pescado Mexican Fish Soup Recipes

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CALDO DE PESCADO Y CAMARON (FISH AND SHRIMP SOUP)



Caldo de Pescado y Camaron (Fish and Shrimp Soup) image

Excellent for a Lenten meal this fish stock and shrimp in a chipotle-tomato broth is slightly spicy and easy to prepare. Serve soup with lime wedges, hot sauce, and saltine crackers.

Provided by Yvette Marquez

Categories     Appetizer

Time 55m

Number Of Ingredients 22

8 tablespoons olive oil (divided)
½ white onion (chopped)
1 jalapeño (chopped)
2 carrots stalk (peeled and sliced)
1 celery (sliced)
1 roma tomato (chopped)
3 chipotle peppers in adobo sauce
1 garlic clove
1 teaspoon ground pepper
1 tablespoon chicken bouillon
4 roma tomatoes (quartered)
½ white onion (quartered)
10 cups water
1 2-pound white fish with skin on such as catfish, halibut, or cod, filleted, and cut in large 3-inch chunks
1 pound shelled large shrimp
2 bay leaves
1 fish stock cube
3 tablespoons cilantro leaves
Salt as needed
Lime wedges
Saltine crackers
Valentina hot sauce

Steps:

  • In a large stockpot heat 4 tablespoons of olive oil over medium heat and sauté onion and cook until translucent, about 2 minutes.
  • Add jalapeño, carrots, and celery, and cook for 3 minutes, Add 1 chopped tomato and cook for an additional minute. Turn off heat, place sautéed ingredients in a bowl and set aside.
  • To a blender add chipotle chiles, garlic, pepper, bouillon, tomatoes, and onion; and puree until smooth.
  • Strain blended mixture until smooth and discard any tomato skins and chile peels.
  • In the same stockpot heat additional 4 tablespoons of olive oil over medium heat and add strained mixture to stockpot and bring to a boil for 20 minutes.
  • Meanwhile, in a separate pot bring water to a boil.
  • Add boiled water, sautéed vegetables, fish, shrimp, bay leaves, and fish stock to the stock pot and bring to a boil, reduce heat and simmer for 10 to 15 minutes until fish is tender. Add cilantro during the last 5 minutes.
  • Add salt to taste.

Nutrition Facts : Calories 314.5 kcal, Sugar 2.87 g, Sodium 611.74 mg, Fat 16.86 g, SaturatedFat 2.73 g, Carbohydrate 5.77 g, Fiber 1.88 g, Protein 35.1 g, Cholesterol 199.58 mg, ServingSize 1 serving

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

CALDO DE PESCADO A LA CELIA CRUZ (FISH SOUP)



Caldo de Pescado a la Celia Cruz (Fish Soup) image

Provided by Rona Berg

Categories     dinner, one pot, soups and stews, main course

Time 1h

Yield Four servings

Number Of Ingredients 14

1 whole grouper or sea bass (about 1 1/2 pounds)
2 cloves garlic, chopped
1 medium onion, quartered
1/2 teaspoon dried thyme
1 bay leaf
10 black peppercorns
2 tablespoons olive oil
1/2 green pepper, seeded and chopped
4 plum tomatoes, peeled, seeded and chopped
1/8 teaspoon turmeric
1/4 teaspoon cayenne pepper
2 medium potatoes, peeled and cut into 1/2-inch cubes
Salt to taste
2 tablespoons chopped cilantro, or to taste

Steps:

  • Have the fishmonger fillet the grouper and reserve the head and bones.
  • Place the fish head and bones in a large pot. Add 1 clove garlic, the onion, thyme, bay leaf and peppercorns. Cover with 2 quarts cold water and bring to a boil. Reduce the heat to medium and simmer for 20 minutes. Strain and set the broth aside. You should have 6 cups. Discard the solids.
  • Heat the olive oil over high heat in another pot. Saute the remaining garlic and the green pepper for 2 minutes. Stir in the tomatoes, turmeric, cayenne pepper and potatoes. Add the stock and season with salt. Bring to a boil and simmer for 15 to 20 minutes.
  • Cut the fish fillets into 1/2-inch pieces and add them to the soup. Simmer for another 10 minutes. Adjust the seasonings to taste, sprinkle with the cilantro and serve immediately.

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

CATFISH SOUP ( CALDO DE BAGRE )



Catfish Soup ( Caldo De Bagre ) image

Make and share this Catfish Soup ( Caldo De Bagre ) recipe from Food.com.

Provided by Stottswoman

Categories     Mexican

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil or 1 tablespoon vegetable oil
1 large white onion, chopped
2 large garlic cloves, thinly sliced
2 medium tomatoes, peeled and chopped
4 cups reduced-sodium fat-free chicken broth
2 medium carrots, peeled and thinly sliced
1 celery rib, thinly sliced
2 serrano chilies, halved lengthwise with seeds
2 bay leaves
1 teaspoon dried oregano, crumbled (Mexican variety preferred)
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme leaves
3/4-1 lb catfish fillet, cut into 1-inch pieces
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
lime wedge

Steps:

  • Directions:.
  • 1. In a large pot, heat the oil over medium heat and cook the onion, stirring frequently, until it begins to brown, about 4 minutes. Add the garlic and tomatoes. Cook, stirring, until the tomato juices are reduced, 4 to 5 minutes. Add the broth, carrots, celery, serrano chiles, bay leaves, oregano, and thyme. Bring to a boil, then reduce the heat to low, cover and simmer until the vegetables are tender, 12 to 14 minutes.
  • 2. Remove the serrano chiles and bay leaves from the soup. Add the fish, cilantro, and salt. Cook until the fish is opaque inside, 6 to 8 minutes. Serve the soup hot with lime wedges.

Nutrition Facts : Calories 176.7, Fat 8.8, SaturatedFat 1.6, Cholesterol 46.7, Sodium 409, Carbohydrate 10.2, Fiber 2.7, Sugar 5, Protein 14.5

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