Caldo de Pescado (Fish stew)?!

here you go :)

Fish Soup or Caldo de Pescado - Easy Mexican Recipe For Mexican Starter Dish Course

2 lb freshy heads and bones from any firm fish (cut into chunks)
6 fillet fish
10 to 12 cups cold water
1 stalk celery (chopped)
1 onion (chopped)
3 tomatoes (chopped)
1 1/2 cups potatoes (peeled & diced)
1 1/2 cups carrots (peeled & diced)
6 pickled chiles serranos or chile jalapenos (optional)
3 tbsp olive oil
1 small spring cilantro
2 bay leaves
salt to taste
1 chile guajillo (toasted, seeds & membranes removed)
1 spring epazote leaf
2 tsp dried oregano


Heat 2 tbsp olive oil in pot

Add in onion, garlic and celery and saute for 3 mins

Add fish heads and bones and stir

Add in water, cilantro, bay leaves and salt to taste

When mixture comes to a boil, lower heat, simmer and covered for 30 mins

Remove fish heads and bones to a plate

When cool enough to handle, save flesh from bones and set aside

Discard bones

Strain fish stock through a sieve and set aside

Grind the chile guajillo in blender with 1/3 cup stock

Strain and set aside

Heat 1 tbsp oil in pot and staute strained chile

Add tomatoes and cook for 4 mins

Add fish stock and epazote

When mixture comes to a boil, add in potoates and carrots

Lower heat and cook, covered for 15 mins or till vegetables are tender

Add oregano and fish fillets and cook over medium heat till fish flakes easily with fork

Remove from heat, add fish flesh from before

Serve hot, plac a fillet of fish in each soup and garnish with pickled chile (optional)Www@FoodAQ@Com

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