Recipe of Speedy Caldo de Pescado con Camarón (Seafood Soup)

Caldo de Pescado con Camarón (Seafood Soup) Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Mexican Seafood Soup (Caldo de Camaron) This Mexican Seafood Soup is delicious and easy to make. Caldo de Pescado con Camarón (Seafood Soup) This is one of my favorite Mexican recipes.

Here is the best “Caldo de Pescado con Camarón (Seafood Soup)" recipe we have found so far. This will be really delicious.

Ingredients of Caldo de Pescado con Camarón (Seafood Soup)

1. It’s 14 Cups of Water Drinking.
2. You need 2 Tbs of Tomato Bouillon Knorr.
3. Make ready 2 Cans of Tomato Sauce El Pato (or regular).
4. It’s 6 of Bay Leaves.
5. Take 3 of Celery Sticks.
6. Prepare 2 lbs of Tilapia Fillet.
7. Take 1 lb of Shrimp.
8. Make ready 8 of Tomatoes Roma.
9. Take 1 of Onion.
10. Prepare 2 of Jalapeños.
11. Prepare 2 cloves of Garlic.
12. Take 2 - 3 of Carrots.
13. Prepare 2 - 3 of Potatoes.
14. Prepare 2 Tsps of Salt.
15. You need 2 Tsps of Pepper.
16. Make ready 2 Tsps of Garlic Salt.
17. You need 4 Tbs of Olive Oil.
18. You need of Cilantro for topping.
19. You need 10 of key limes Mexican (juice).
20. Make ready of Corn Tortillas (Optional).

You Might Also Like: Caldo de Mariscos.Meatball and Noodle Soup (Sopa Albondigas con Fideo) Shrimp and Cheese Chiles Rellenos Chayote and Cuitlacoche Enchiladas.Caldo de Camaron Yvette Marquez is an Emmy-winning producer and writer, award-winning food blogger, and author of Muy Bueno and Latin Twist.She is a second-generation Mexican-American, born and raised in El Paso, Texas and currently lives in Colorado.

Caldo de Pescado con Camarón (Seafood Soup) step by step

1. 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..
2. Defrost tilapia and shell shrimp..
3. 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..
4. 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..
5. 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..
6. 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..
7. When the broth is perfectly seasoned, add defrosted fish first, boil for a minute then add shrimp boil, for ONLY 3 Minutes..
8. Remove from heat, serve with cilantro, lime juice and corn tortillas..

Growing up, my Mom didn't really prepare a lot of seafood recipes.I remember a few dishes for lent, but they were very simple.Provencal Seafood Bisque by A Day in the Life on the Farm; Shrimp and Poached Egg Stew by Food Lust People Love.

Caldo de Pescado (or Mexican Fish Soup) is an EASY and absolutely delicious dish.It's hard not to love a big bowl of this hearty and comforting soup that's loaded with FLAVOR!!Made with homemade fish broth and a spicy tomato sauce.Heat oil in a saucepan over medium heat.THIS SOUP IS ALSO KNOWN AS "CAZUELA DE MARISCOS" Throughout the beautiful coastline of Veracruz, it is customary to eat this iconic seafood soup despite the intense and humid heat of the tropical weather.