Kayak Kid's Caldo de Pescado

Post Reply
User avatar
Mercy
TKF 3000 Club
TKF 3000 Club
Posts: 3181
Joined: Thu Jun 12, 2003 8:41 am
Location: Bandera, Texas

Kayak Kid's Caldo de Pescado

Post by Mercy »

The soups of Mexico rival those of any other country in the world.
What you enjoyed was a popular coastal dish called, loosly 'CALDO DE PESCADO'. Many variations of this soup (not stew) exist. One of the most popular (and one of my personal favorites) is 'CALDO LARGO' ("laviish coup") originating from the river port of Alvarado i Veracruz:

3 tablespoons oil
1 onion, couirsly chopped
3cloves garlic
1 stalk celery, with leaves chopped
2 pounds fleshy heads and bones from firm fish such as red snapper
cut ino chunks
10-12 cups cold water
1 sprig of cilantro
2 bay leves
salt
1 chili guajillo, toasted, seeds and membranes removed
3 tomatoes, chopped
1 sprig epazote (found in specialty stores)
1 1/2 cups peeled and diced potatoes
1 1/4 cups peeled and diced carrots
2 teaspoons dried oregano
6 fish fillets, ( about 3 oz each)
6 pickled chiles serranos (optional)

Heat 2 tablespoons of the oil in a large saucepan, add the onion, garlic and celery and saute over medium heat for 3 minutes. Add the fish heads and bones and stir. Add the water, cilantro, bay leaves and salt to taste. When the mixtur comes to a boil, lower the heat and simmer, covered, for 30 minutes

Transfer the fish heads and bones to a plate. When cool enough to handle, discard the heads and remove the flesh from the bones. Set aside.

Strain the fish stock through a sieve and set aside. Grind the chile guajillo in a blender with 1/4 cup of the stock. Strain and set aside.

Heat 1 tablespon oil in a largbe saucepan and saute the strained chile. Add the tomatoes and continue to cook, stirring constantly, for 4 minutes. Add the remaining fish stock and the epazote. When the mixture comes to a boil, add the potatoes and carrots. Lower the heat and cook, covered , for 15 minutes or until the vegetables are tender. Correct the seasonings. Add the oregano and fish fillets and cook over medium heat until the fish flakes easily with a fork, about 10 minutes. Remove from the heat and add the bits of fish that wre set aside.

Serve hot, placing a fillet of fish in each soup dish and garnishing with a pickled chile if desired.

Serves 6.
User avatar
Barnacle Bill
TKF 10,000 Club
TKF 10,000 Club
Posts: 35296
Joined: Fri Jun 13, 2003 3:16 pm
Location: Chillin' with Salma and Olivia...

Post by Barnacle Bill »

That is the best doggone recipe for fish soup I've ever tried!
Post Reply