Best Sabroso Caldo De Pescado Recipes

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 De Pescado (Fish soup) image

Provided by jennifer Torres

Categories Fish Soups

Time 1h

Number Of Ingredients 8

Steps:

1. Put the olive oil in a large pot and heat it over medium high. Dice onions and tomatoes and place them in oil. Add some of the sauce and a couple of the chipolte peppers from the can to the pot. (cut the peppers up a little) Saute for a few minutes until the tomatoes and onions are soft.
2. While the tomato mixture is cooking, take your fish and cut several cuts in the sides of them and salt them very well. Let them sit as you cook the rest of the soup.
3. Fill the pot with about half way up with water and bring to a boil. Once it starts boiling add the shrimp. Let this all come to a boil for about 5 minutes or so.
4. Add the fish in last. (Marcos cooks them with the heads as well LOL) Let the Fish cook for about 10 minutes until it is soft and starts to fall apart. Be sure and not cook it to long so that it falls all apart.
5. Turn the heat off and let sit for a few minutes. Serve with tortillas. Add salt and pepper to taste.

Sabroso Caldo De Pescado image

Provided by Ms. Ayons dishes

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
1 large tomatoes, diced
1/2 large onion, diced
1 cup cilantro, finely chopped
2 -5 chipotle chiles, drained from can
1 large chayote, cut lengthwise
1 (8 3/4 ounce) can garbanzo beans, drained
2 large carrots, peeled and cut lengthwise
1 lb shark, chunks
1 lb salmon, chunks
1 lb shrimp, peeled and deveined
2 -3 tablespoons shrimp, bouillon
5 -6 lemons, halved

Steps:

In large stock pot sauté in oil: Tomato, onion, cilantro and chipotle chile.
Add water to cover 1/2 of stockpot.
Boil and bring to a simmer making sure to keep enough water going for a soup consistency.
Add chayote, garbanzos and carrots.
When vegetables are semi-tender add, shark and salmon, simmer until fully cooked.
Add shrimp for 3-4 minutes.
Add shrimp bouillon.
Serve ladle into large soup bowl and add lemon to taste.
Can be serve with tostadas or corn tortillas.