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

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, caldo de pescado con camarón (seafood soup). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Caldo de Pescado con Camarón (Seafood Soup) is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Caldo de Pescado con Camarón (Seafood Soup) is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have caldo de pescado con camarón (seafood soup) using 20 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Caldo de Pescado con Camarón (Seafood Soup):
  1. Prepare 14 Cups Water Drinking
  2. Get 2 Tbs Tomato Bouillon Knorr
  3. Make ready 2 Cans Tomato Sauce El Pato (or regular)
  4. Prepare 6 Bay Leaves
  5. Prepare 3 Celery Sticks
  6. Get 2 lbs Tilapia Fillet
  7. Prepare 1 lb Shrimp
  8. Prepare 8 Tomatoes Roma
  9. Prepare 1 Onion
  10. Make ready 2 Jalapeños
  11. Take 2 cloves Garlic
  12. Make ready 2 - 3 Carrots
  13. Take 2 - 3 Potatoes
  14. Prepare 2 Tsps Salt
  15. Get 2 Tsps Pepper
  16. Make ready 2 Tsps Garlic Salt
  17. Make ready 4 Tbs Olive Oil
  18. Prepare Cilantro for topping
  19. Make ready 10 key limes Mexican (juice)
  20. Prepare Corn Tortillas (Optional)
Instructions to make Caldo de Pescado con Camarón (Seafood Soup):
  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.

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