Caldo de Pescao

★★★★★ 1 Review
vmorales0211 avatar
By veronica morales
from dallas, TX

Great on a cold day with hot bread or hot tortillas.

serves 4-6
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients

  • 1/2 lb
    shelled & deveined shrimp
  • 1 lb
    pollock or tilapia
  • 1 can
    tomato and chillies
  • 1 1/2 can
    seafood stock
  • 1 md
    potato
  • 2 md
    mexican squash
  • 1/4 md
    cabbage
  • 1 md
    avocado
  • 1 Tbsp
    lemmon pepper
  • 1 1/2 tsp
    sea salt
  • 1/4 c
    lemon juice
  • 1/2 tsp
    cumin
  • 1 Tbsp
    seafood seasoning (any kind)
  • 1/2 tsp
    fresh dill
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How To Make

  • 1
    chop everything into bite size pieces. boil potato and cabbage in 1 1/2 cups water until fork tender.
  • 2
    add in squash, tomoto/chilis, spices & stock. cook until squash is tender.
  • 3
    add fish & shrimp for no more than 10 minutes. serve with sliced avocado on top.
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