Caldo De Pescado
Ingredients
- 2 pounds chopped white fish filets
- 1 pound tomatoes
- 1 chipotle chili in adobo sauce
- 2 de-seeded guajillo chilies
- 2 chopped small potatoes
- 1 halved small onion
- 1 sliced carrot
- ½ teaspoon black peppercorns
- 1 sliced leek
- 3 tablespoons olive oil
- 2 chopped zucchini
- 2 peeled garlic cloves
- 1 tablespoon shrimp bouillon
- 1 tablespoon dried oregano
- Salt to taste
Instructions
- All ingredients ready? Let's begin!
- Boil the tomatoes in water for 10 minutes or until soft.
- Turn the heat off and add the guajillos.
- Let them sit in the hot water for 15 minutes to rehydrate.
- Put the tomato and chilies in a food processor or blender.
- Next add the chipotle, onion, peppercorns, and garlic. Add a cup of water and blend for a minute to get a smooth tomato sauce.
- Strain the sauce through a fine mesh strainer.
- Heat the oil in a pot over a moderate heat.
- Add the potatoes, carrots, zucchini, and leek, and cook for 3 minutes.
- Add the tomato sauce and salt.
- Add the oregano and shrimp bouillon powder and cook for 5 minutes.
- Add 6 cups of water and bring the mixture to a boil.
- Simmer for 10 minutes.
- Add the fish and simmer for 5 minutes or until the vegetables and fish are cooked.
- Adjust the seasoning if required then serve.
Video
Nutrition
Calories: 408kcal | Carbohydrates: 28g | Protein: 45g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 98mg | Sodium: 172mg | Potassium: 1958mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4286IU | Vitamin C: 55mg | Calcium: 109mg | Iron: 3mg