caldo de pescado (fish soup)
(1 rating)
No Image
My husband Marcos taught me how to make this. He loves this soup and would eat it everyday if he could. You can add in some corn, black beans or even potatoes to this. it always turns out great. My husband really likes it just simple with tortillas. 8)
►
(1 rating)
yield
3 or 4
prep time
15 Min
cook time
45 Min
Ingredients For caldo de pescado (fish soup)
-
2 mdonions
-
3 mdtomatoes
-
1 canchipotle pepper
-
2 Tbspolive oil
-
16 ozuncooked shrimp
-
2tilapia fish
-
water
-
corn tortillas
How To Make caldo de pescado (fish soup)
-
1Put 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.
-
2While 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.
-
3Fill 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.
-
4Add 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.
-
5Turn the heat off and let sit for a few minutes. Serve with tortillas. Add salt and pepper to taste.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT