Best 4 Caldo De Pescado A La Celia Cruz Fish Soup Recipes

CALDO DE PESCADO (MEXICAN FISH SOUP)

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.

CALDO DE PESCADO (SPANISH FISH SOUP)

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.

CALDO DE PEIXE (CAPE VERDE ISLANDS) FISH SOUP

Steps:

• In a medium kettle, boil both white and sweet potatoes, about 15 minutes.
• In a large kettle, gently saute chopped onions,red and green peppers and tomatoes in oil.
• Next add fish cut into small pieces to the kettle and saute.
• Add partly cooked white and sweet potatoes, along with enough cooking water to simmer the soup.
• Simmer until potatoes and fish are done.
• Add chopped parsley and chopped scallions to the kettle.

CALDO DE PESCADO (FISH SOUP)

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.