Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, caldo de pescado con camarón (seafood soup). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Caldo de Pescado con Camarón (Seafood Soup) is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Caldo de Pescado con Camarón (Seafood Soup) is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have caldo de pescado con camarón (seafood soup) using 20 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Caldo de Pescado con Camarón (Seafood Soup):
- Take 14 Cups Water Drinking
- Prepare 2 Tbs Tomato Bouillon Knorr
- Prepare 2 Cans Tomato Sauce El Pato (or regular)
- Prepare 6 Bay Leaves
- Make ready 3 Celery Sticks
- Prepare 2 lbs Tilapia Fillet
- Get 1 lb Shrimp
- Prepare 8 Tomatoes Roma
- Prepare 1 Onion
- Prepare 2 Jalapeños
- Make ready 2 cloves Garlic
- Prepare 2 - 3 Carrots
- Prepare 2 - 3 Potatoes
- Get 2 Tsps Salt
- Make ready 2 Tsps Pepper
- Get 2 Tsps Garlic Salt
- Prepare 4 Tbs Olive Oil
- Make ready Cilantro for topping
- Take 10 key limes Mexican (juice)
- Prepare Corn Tortillas (Optional)
Instructions to make Caldo de Pescado con Camarón (Seafood Soup):
- Fill large soup pot with drinking water and boil whole celery sticks, bay leaves, tomato bullion and tomato sauce on medium for about 20 minutes or while preparing other ingredients.
- Defrost tilapia and shell shrimp.
- Quarter tomatoes, quarter onion and remove tail and seeds from jalapeños. Cook tomatos, onion, jalapenos and garlic cloves with 2 tbs olive oil on stove top until tomatoes are soft. Once onions are translucent, blend cooked ingredients with 1 cup drinking water. Set aside. This will be added to the broth later.
- Jullianne cut carrots, chop peeled potatoes into cubes and cook them with olive oil on stove top until potatoes soft. Set aside. This will also be added to the broth later.
- Remove bay leaves and celery sticks from boiling broth. Add blended tomato mixture and cooked carrots and potatoes to broth. Remove any floating tomato skins from broth.
- Season to taste with salt, pepper and garlic salt. Let the broth re-boil after each time you add more salt. Taste again only after it has boiled to make sure the salt flavor is incorporated.
- When the broth is perfectly seasoned, add defrosted fish first, boil for a minute then add shrimp boil, for ONLY 3 Minutes.
- Remove from heat, serve with cilantro, lime juice and corn tortillas.
So that’s going to wrap it up for this exceptional food caldo de pescado con camarón (seafood soup) recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
