Caldo de Pescado y Camaron (Fish and Shrimp Soup)
Serves 8
10 mins prep
45 mins cook
55 mins total
Excellent for a Lenten meal this fish stock and shrimp in a chipotle-tomato broth is slightly spicy and easy to prepare. Serve soup with lime wedges, hot sauce, and saltine crackers.
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In a large stockpot heat 4 tablespoons of olive oil over medium heat and sauté onion and cook until translucent, about 2 minutes.
Add jalapeño, carrots, and celery, and cook for 3 minutes, Add 1 chopped tomato and cook for an additional minute. Turn off heat, place sautéed ingredients in a bowl and set aside.
To a blender add chipotle chiles, garlic, pepper, bouillon, tomatoes, and onion; and puree until smooth.
Strain blended mixture until smooth and discard any tomato skins and chile peels.
In the same stockpot heat additional 4 tablespoons of olive oil over medium heat and add strained mixture to stockpot and bring to a boil for 20 minutes.
Meanwhile, in a separate pot bring water to a boil.
Add boiled water, sautéed vegetables, fish, shrimp, bay leaves, and fish stock to the stock pot and bring to a boil, reduce heat and simmer for 10 to 15 minutes until fish is tender. Add cilantro during the last 5 minutes.
Add salt to taste.
