Best Fish Stock Or Broth Caldo O Sopa De Pescado Recipes

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

Time 40m

Number Of Ingredients 15

Ingredients

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

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

Ingredients

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

Ingredients

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.

FISH STOCK OR BROTH / CALDO O SOPA DE PESCADO

Fish Stock or Broth / Caldo o Sopa de Pescado image

Some weeks ago I made a seafood paella. I promised to give my recipe for Fish broth. You can use this broth to make fish soup or chowder or to flavor seafood Paellas & seafood dishes such as yellow rice with calamari or yellow rice with shrimp. The homemade fish broth imparts a most delicious flavor. Unlike chicken broth or beef broth I have never been able to find a canned or boxed fish broth. I make mine with fish heads when my husband catches fish or I buy a large head at the fish market & very inexpensive. I add fresh veggies, anchovy paste, Asian fish sauce, & clam juice. Buen appetito

Provided by Juliann Esquivel @Juliann

Categories Fish Soups

Number Of Ingredients 19

Ingredients

1 large fresh fish head gills removed. have your fish mogger do this head should weigh about 3 to 4 lbs if none that big then buy 3 or 4 fish heads weighing at least a pound each.
1 large sweet onion cut into fourths
2 large carrots peeled
1 large leek
3 or 4 clove(s) fresh garlic peeled and smashed once each
1 large bunch of fresh parsley flat leaf
1/2 large red or green sweet pepper
1 sprig(s) fresh tyme or 1/4 tsp dried tyme (dried tyme is very strong)
3 quart(s) water
4 or 5 small pepper corns
1 tablespoon(s) sea salt
1 teaspoon(s) anchovy paste, a healthy squeeze
2 teaspoon(s) asian fish sauce
1 large bay leaf
1 teaspoon(s) garlic powder
1 large bottle about 8 ounces clam juice
1 small packet goya sazon with azafran/safron
1 or 2 pound(s) of shrimp shells
1/2 cup(s) good white drinking wine

Steps:

If you have shrimp with their shells remove the shells from the shrimp rinse and add to the pot with the head. Be sure to buy a good white meat fish head such as snapper, or grouper or any fish that has firm white meat. Do not use an oily fish such as bluefish or that type of fish. Rinse the fish head making sure the gills have been removed. Put head into a large stock pot or soup pot cover with cold water and set on stove top.
Add all of the veggies onion, carrots, leek, fresh garlic cloves smashed, red or green pepper, and wine.
Next add the spices peppercorns, tyme, salt, bay leaf, garlic powder, Goya Sazon packet with saffron, anchovy paste, and fish sauce. Bring pot to a boil; and when boiling reduce flame, cover, and simmer for one hour. If you have a large fish head 3 or 4 lbs you will need to cook longer about a half hour more.
When an hour has passed remove heads very carefully onto a large pan and let broth cool. when cool enough to handle strain broth and discard vegetables. Now add the bottle of clam juice stir well. Use this broth for making seafood paellas or rice and seafood recipes. If you like you can make fish soup or chowder just follow your favorite recipe and use the broth instead of water. If you have a lot of broth you can freeze in quart or half court container for future use. Just be sure to label with the date and try to use with in 2 months. Fish broth is very delicate and cannot remain frozen for any long period of time.
You can discard the fish heads but I like to pick out the pockets of delicate white meat under the cheeks of the fish head and on the top of the head. They have no bones and I use this meat to add to my seafood recipes. This broth is rich and delicious for any recipe calling for fish broth. Good luck in the kitchen. Tomorrow I am making my fish broth as I have run out and need for this weekend. I will post a picture after making it.