Caldo de Pescado Recipe

From Dorothy McNett's Recipe Book.

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Caldo de Pescado

From Dorothy McNett's recipes at

2 tomatoes
1 onion
2-3 cloves garlic
2-3 ribs of celery
1 serrano or other chile of choice
1 teaspoon dried oregano
4 -5 cups water or broth
1/2 -3/4 pound fresh fish, such as red snapper, cod, etc
1/2 teaspoon fine sea salt
freshly ground pepper.
1/2 cup fresh cilantro, snipped
2 green onions, slivered

Blend the tomatoes, onion and garlic in food processor to make a smooth mixture. Dice the celery and serrano. In heavy bottomed stock pot or saucepan, combine tomato mixture, celery, serrano, oregano, water or broth and bring to a boil, reduce to simmer and cook about 10-15 minutes. In meantime, place the fish on a glass or ceramic plate and sprinkle with salt, pepper, cilantro and green onions. Cook in microwave for about 3 minutes, or until fish is done. Add to the vegetable mixture, stir to blend. Taste, adding more salt and pepper if needed and serve.

Recipe created 2011-08-03.

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