Best Caldo Miche Or Shrimp Catfish Soup Recipes

Mariscada Aka Caldo De Siete Mares image

Provided by cervantesbrandi

Categories Catfish

Time 35m

Yield 6 serving(s)

Number Of Ingredients 17

2 lbs catfish (whole, cut into 3 inch peices with bones left in)
1 lb shrimp (shells and heads left on)
1/2 lb baby octopus (cleaned)
1/4 lb squid (cleaned and cut in peices)
1/4 lb green mussels (I use the frozen kind)
4 small blue crabs
1/2 white onion (cut in thirds)
1 tomatoes (quartered)
1 bunch fresh epazote (or cilantro)
1/2 bunch fresh cilantro (minced)
1/4 bell pepper
3 fish bouillon cubes
4 shrimp bouillon cubes
8 cups water
1 tablespoon butter
1 lime, juice of
salt

Steps:

Place the water, bouillon cubes, onion, tomato, and bell pepper in a large pot and bring to a boil.
In a saute pan melt the butter on medium high heat and add the peices of cat fish in the pan. Season the fish with lime juice and salt and cook on medium high for 4 minutes until the skin starts to peel from the fish. Turn the pieces over, season with lime juice and salt and cook for an additional 4 minutes.
Turn down the heat on your pot to medium and carefully add in the cat fish, shrimp, mussels, octupus, crabs and squid. Add the minced cilantro and the epazote and stir the top just to barely incorporate the cilantro.
Cover the pot and cook on medium for 15 minutes. Turn the heat off and allow the soup to sit for 5 additional minutes.
Serve the soup with fresh limes, salt, and corn tortillas. Sometimes I even dice onions, cilantro and radishes for garnish.
Note; You can also buy a bag of frozen seafood which would include squid, mussels, octupus, and baby shrimp. This can replace the seafood ingredients except for the large shrimp, crabs, and catfish.

Nutrition Facts : Calories 371.1, Fat 15.4, SaturatedFat 4.4, Cholesterol 290.9, Sodium 421.3, Carbohydrate 4.7, Fiber 0.6, Sugar 1.2, Protein 50.5

Catfish Soup ( Caldo De Bagre ) image

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

Caldo Miche or Shrimp & Catfish Soup Recipe image

Provided by BobLongo

Number Of Ingredients 10

1 1/2 qt Fish or Shrimp stock
1 lb Jumbo Shrip
1 Whole Catfish, chopped into 6 pieces
1 can Smoked Chipotle Peppers
1 Zucchini
1 Russet Potato
1 bunch Cilantro, chopped
1 tsp Dried Oregano
1 Large Carrot
1 tsp Salt

Steps:

Servings: 6 Dice vegetables and add to boiling stock. Boil vegetables for 5 minutes. Add shrimp, oregano and cilantro. Once shrimp is cooked, add catfish and chipotle peppers. Serve over a bed of rice or with corn chips on the side.