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 Simmer until carrots/celery are tender (about 20 minutes)

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.

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.
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.

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