How to make fresh caldo de pescado

Make Fresh Caldo De Pescado

91
STEPS
INGREDIENTS

Gather your supplies. Use the freshest, wild caught fish you can find. And any combo of seafood works. To make Siete Mares, add octopus, crab, abalone, clams, and scallops

Gather your supplies. Use the freshest, wild caught fish you can find. And any combo of seafood works. To make Siete Mares, add octopus, crab, abalone, clams, and scallops

Saut\u00e9 onion in 3T butter or olive oil til browned. Add tomato, garlic, chile and cook 5-10 min or until tomato begins to break down.

Sauté onion in 3T butter or olive oil til browned. Add tomato, garlic, chile and cook 5-10 min or until tomato begins to break down.

Add bullion cubes, tomato sauce and spices to taste, I use a pinch of oregano, cumin, fresh black pepper & sea salt. Add 3 qts. water Make sure to leave enough room in your stock pot for your seafood!

Add bullion cubes, tomato sauce and spices to taste, I use a pinch of oregano, cumin, fresh black pepper & sea salt. Add 3 qts. water Make sure to leave enough room in your stock pot for your seafood!

Bring broth slowly to a boil over low heat. Stir often. At 45 minutes, taste and see if you need to adjust any spices. The broth is very mild. Add your seafood and boil 3-5 min. DO NOT OVERCOOK!!!

Spoon soup into bowl with one large piece of fish. Add shrimp on the side and then add your liquid. Garnish with cilantro, like juice and hot sauce, if desired. ENJOY!!!!

  • 1 pound mero (sea bass) cleaned and cut
  • Into large chunks
  • 1 pound cleaned fresh shrimp
  • 4 roma tomatoes, chopped
  • 1 brown onion, chopped
  • 2 cloves garlic, minced
  • 1 small jalapeno chile, diced (optional)
  • 4 Shrimp bouillon cube
  • 1/2 cup tomato sauce (i use boxed organic)
  • Spices to taste (i use oregano, cumin, black
  • Pepper and sea salt
  • GARNISH:
  • Fresh cilantro chopped
  • Limes quartered
San Diego, CA
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