Caldo Pescado (Fish Stew)
If you wish, make fish stock:
simmer for 20 minutes, then strain off liquid.
- 1 kilo fish trimmings
Remove guts and gills. Split head in half
- 2 stalks celery
- 1 onion
- 3-4 sprigs parsley
- Juice of 1 lemon or lime
(reserve zest for soup later?)
- 1/4 c dry white wine
If you don't have or want to make fish stock, chicken base (bullion) will work.
If using carrot, celery, chayote or potatoes, start them simmering in main stock pot.
Sauté, in this order
in olive oil or butter.
- 1 medium onion threaded
- cumin? garlic? pepper?
- 3 tomatoes or a can of diced tomatoes
- Chipotle or jalapeño slices
As the onions start to clear, add sliced Jalapeño or some chipotle, if you have them.
Add to stock and/or simmering root vegetables, simmer 20 min.
salt to taste?
Softer vegitables, like squash?
Add fish, simmer for about 2 minutes.
Add lime or lemmon zest, if available.
Garnish with cilantro serve with lime wedges.
Last modified: 150216