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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, caldo de pescado con camarón (seafood soup). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Caldo de Pescado con Camarón (Seafood Soup) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Caldo de Pescado con Camarón (Seafood Soup) is something which I have loved my entire life.

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

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