Caldo De Pescado A La Celia Cruz Fish Soup Food

CALDO DE PESCADO (SPANISH FISH SOUP)

Steps:

• In a medium stockpot, heat olive oil over medium-low heat. Add onions and garlic and saute stirring occasionally, until translucent, about 8 minutes. Add stock or water, wine, bay leaves, and cumin. Bring to a boil and immediately reduce heat to low; simmer gently for 10 minutes.
• Add potatoes, tomatoes, and saffron; cover and cook until potatoes are very tender, about 25 minutes. Remove from heat. With a slotted spoon, transfer half the potato mixture to a food processor or food mill. Add paprika; puree Stir puree back into soup; add salt and pepper.
• Bring soup to a slow simmer over medium-low heat. Add red peppers and fish; cook until peppers are tender and fish is cooked through, about 5 to 7 minutes. Divide among bowls and serve garnished with parsley.

CALDO DE PESCADO A LA CELIA CRUZ (FISH SOUP)

Steps:

• Have the fishmonger fillet the grouper and reserve the head and bones.
• Place the fish head and bones in a large pot. Add 1 clove garlic, the onion, thyme, bay leaf and peppercorns. Cover with 2 quarts cold water and bring to a boil. Reduce the heat to medium and simmer for 20 minutes. Strain and set the broth aside. You should have 6 cups. Discard the solids.
• Heat the olive oil over high heat in another pot. Saute the remaining garlic and the green pepper for 2 minutes. Stir in the tomatoes, turmeric, cayenne pepper and potatoes. Add the stock and season with salt. Bring to a boil and simmer for 15 to 20 minutes.
• Cut the fish fillets into 1/2-inch pieces and add them to the soup. Simmer for another 10 minutes. Adjust the seasonings to taste, sprinkle with the cilantro and serve immediately.

CALDO DE PESCADO (FISH SOUP)

Steps:

• 1. Put the olive oil in a large pot and heat it over medium high. Dice onions and tomatoes and place them in oil. Add some of the sauce and a couple of the chipolte peppers from the can to the pot. (cut the peppers up a little) Saute for a few minutes until the tomatoes and onions are soft.
• 2. While the tomato mixture is cooking, take your fish and cut several cuts in the sides of them and salt them very well. Let them sit as you cook the rest of the soup.
• 3. Fill the pot with about half way up with water and bring to a boil. Once it starts boiling add the shrimp. Let this all come to a boil for about 5 minutes or so.
• 4. Add the fish in last. (Marcos cooks them with the heads as well LOL) Let the Fish cook for about 10 minutes until it is soft and starts to fall apart. Be sure and not cook it to long so that it falls all apart.
• 5. Turn the heat off and let sit for a few minutes. Serve with tortillas. Add salt and pepper to taste.

SABROSO CALDO DE PESCADO

Steps:

• In large stock pot sauté in oil: Tomato, onion, cilantro and chipotle chile.
• Add water to cover 1/2 of stockpot.
• Boil and bring to a simmer making sure to keep enough water going for a soup consistency.
• Add chayote, garbanzos and carrots.
• When vegetables are semi-tender add, shark and salmon, simmer until fully cooked.
• Add shrimp for 3-4 minutes.
• Add shrimp bouillon.
• Serve ladle into large soup bowl and add lemon to taste.
• Can be serve with tostadas or corn tortillas.

CALDO DE POLLO (MEXICAN CHICKEN SOUP)

Steps:

• Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using 2 forks. Add onion to broth and simmer for about 5 more minutes.
• Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
• Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.