Caldo de Pescado

Name: Caldo de Pescado
Cuisine: American
Ingredients: 4 cups chopped carrots; 2 cups chopped onion; 3 cups chopped tomato; 2 tbsp cooking oil; Bunch fresh cilantro; 4-6 whole white meat fish (I use Mackreal or sturgeon); (Optional for added flavor)Whole bodied large shrimp devained; half (Optional for added flavor)whole crab cut in; About 12 dried california chile pods (rehydrated in boiling H2o; 1 small can of chipotle chiles in adobo sauce; 3-4 garlic teeth; to taste Salt; 1-2 gallons water

Tina Martinez @cook_3761155

Newberg Oregon

Caldo de Pescado

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Tina Martinez @cook_3761155

4 cupschopped carrots
2 cupschopped onion
3 cupschopped tomato
2 tbspcooking oil
Bunchfresh cilantro
4-6whole white meat fish (I use Mackreal or sturgeon)
(Optional for added flavor)Whole bodied large shrimp devained
half(Optional for added flavor)whole crab cut in
About 12 dried california chile pods (rehydrated in boiling H2o
1small can of chipotle chiles in adobo sauce
3-4garlic teeth
to tasteSalt
1-2 gallonswater

Cooking Instructions

1

In a large soup/stew pot add oil onion and tomato and cook till onion is transparent on medium high temp.
2

Add about 1.5 gallons of water, carrots and cilantro, let cook on medium heat until carrots are tender.
3

In a blender add garlic, rehydrated chiles, a small piece of onion, and chipotles. Blend on high until smooth. You may have to add a bit of water to blend.
4

Add blended salsa to pot and let simmer for about 15 more minutes.
5

Add fish and other optional seafood cook about 10 minues.
6

Garnish/top with chopped onion, serano chiles and cilantro. Squeeze lime juice and enjoy.