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

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, caldo de pescado con camarón (seafood soup). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Caldo de Pescado con Camarón (Seafood Soup) is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Caldo de Pescado con Camarón (Seafood Soup) is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. 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 1/4 cups Water Drinking
  2. Prepare 2 Tbs Tomato Bouillon Knorr
  3. Make ready 2 Cans Tomato Sauce El Pato (or regular)
  4. Get 6 Bay Leaves
  5. Get 3 Celery Sticks
  6. Get 2 lbs Tilapia Fillet
  7. Get 1 lb Shrimp
  8. Make ready 8 Tomatoes Roma
  9. Make ready 1 Onion
  10. Take 2 Jalapeños
  11. Get 2 cloves Garlic
  12. Get 2 - 3 Carrots
  13. Prepare 2 - 3 Potatoes
  14. Take 2 Tsps Salt
  15. Get 2 Tsps Pepper
  16. Get 2 Tsps Garlic Salt
  17. Prepare 4 Tbs Olive Oil
  18. Make ready Cilantro for topping
  19. Prepare 10 key limes Mexican (juice)
  20. Make ready Corn Tortillas (Optional)
Steps 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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