Caldo Pescado (Fish Stew)
I make this somewhat often. seems to have changed a bit.
For about 2.5 liters, using aroung 400g fish.
Deglaze with white wine, (vermouth?) if available
- Saute diced celery, carrot, onion
- add garlic/shallot
- add black pepper
perhaps some cumin (< 1/4 tsp)
- 2 tsp ground corriander
- paprika/red chile powder, dried chipotle
Simmer until carrots/celery are tender (about 20 minutes)
- diced tomatoes
- chipotle in adobo (if used)
- broth to 2.5l
Chop cilantro and onion; slice limes for garnish
Add fish for about 2 minutes just before serving, and add garnish.
Limes are kind of important for this stew, IMOHO
If you wish, make fish stock:
simmer for 20 minutes, then strain off liquid.
- 1 kilo fish trimmings
Remove guts and gills. Split head in half
- 2 stalks celery
- 1 onion
- 3-4 sprigs parsley
- Juice of 1 lemon or lime
(reserve zest for soup later?)
- 1/4 c dry white wine
If you don't have or want to make fish stock, chicken base (bullion) will work.
If using carrot, celery, chayote or potatoes, start them simmering in main stock pot.
Sauté, in this order
in olive oil or butter.
- 1 medium onion threaded
- cumin? garlic? pepper?
- 3 tomatoes or a can of diced tomatoes
- Chipotle or jalapeño slices
As the onions start to clear, add sliced Jalapeño or some chipotle, if you have them.
Add to stock and/or simmering root vegetables, simmer 20 min.
salt to taste?
Softer vegitables, like squash?
Add fish, simmer for about 2 minutes.
Add lime or lemmon zest, if available.
Garnish with cilantro serve with lime wedges.
Last modified: 150216