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We hope you got benefit from reading it, now let’s go back to caldo de pescado con camarón (seafood soup) recipe. To cook caldo de pescado con camarón (seafood soup) you need 20 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Caldo de Pescado con Camarón (Seafood Soup):
- Use Water Drinking
- Use Tomato Bouillon Knorr
- Take Tomato Sauce El Pato (or regular)
- You need Bay Leaves
- Use Celery Sticks
- You need Tilapia Fillet
- You need Shrimp
- Get Tomatoes Roma
- Get Onion
- You need Jalapeños
- Provide Garlic
- Prepare Carrots
- Prepare Potatoes
- Take Salt
- Take Pepper
- Take Garlic Salt
- You need Olive Oil
- Use Cilantro for topping
- You need key limes Mexican (juice)
- Take 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.
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