CALDO DE PESCADO MEXICANO RECIPES
CALDO DE PESCADO A LA MEXICANA | PEOPLE EN ESPAÑOL
El chile chipotle le da un sabor ligeramente ahumado y pocoso a este nutritivo caldo de pescado. Aunque la receta no lo indica, puedes agregar verduras a tu gusto.
Provided by OfeliaB
Categories Pescados
Total Time 35 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Lava bien el pescado y enjuaga con agua purificada. Córtalo en trozos y reserva.
- Calienta 1 cucharada de aceite y la mantequilla en una olla grande a fuego medio-alto. Agrega el jitomate y la cebolla y deja que se guisen durante unos 5 minutos.
- Mientas, licúa juntos el puré de tomate y el chile chipotle con algo de su adobo. Ya que el jitomate cambió de color, vierte esta mezcla dentro de la olla.
- Deja que suelte el hervor y añade la cabeza extra de pescado, agua y el cilantro. Cuando vuelva a hervir, agrega los cubitos de consomé de camarón y el pescado en trozos.
- Cocina durante 15 o 20 minutos.
SABROSO CALDO DE PESCADO RECIPE - FOOD.COM
Make and share this Sabroso Caldo De Pescado recipe from Food.com.
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large stock pot sauté in oil: Tomato, onion, cilantro and chipotle chile.
- Add water to cover 1/2 of stockpot.
- Boil and bring to a simmer making sure to keep enough water going for a soup consistency.
- Add chayote, garbanzos and carrots.
- When vegetables are semi-tender add, shark and salmon, simmer until fully cooked.
- Add shrimp for 3-4 minutes.
- Add shrimp bouillon.
- Serve ladle into large soup bowl and add lemon to taste.
- Can be serve with tostadas or corn tortillas.
Nutrition Facts : Calories 430.8, FatContent 10.1, SaturatedFatContent 1.6, CholesterolContent 293.6, SodiumContent 567.5, CarbohydrateContent 39.7, FiberContent 12.2, SugarContent 5.8, ProteinContent 54.3
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