Caldo de Pescado y Camaron (Fish and Shrimp Soup)
User Reviews
4.3
48 reviews
Good
Caldo de Pescado y Camaron (Fish and Shrimp Soup)
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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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Ingredients
- 8 tablespoons olive oil divided
- ½ white onion chopped
- 1 jalapeño chopped
- 2 carrot peeled and sliced, stalk
- 1 celery sliced
- 1 Roma tomato chopped
- 3 chipotle peppers in adobo sauce
- 1 garlic clove
- 1 teaspoon black pepper ground
- 1 tablespoon chicken bouillon
- 4 Roma tomato quartered
- ½ white onion quartered
- 10 cups water
- 2 pounds white fish with skin on; examples catfish, halibut, cod; filleted and cut in large 3-inch chunks
- 1 pound Shrimp large, shelled
- 2 bay leaf
- 1 fish stock cube
- 3 tablespoons cilantro leaves
- salt as needed
- lime wedges
- saltine crackers
- hot sauce Valentina
Instructions
- 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.
Notes
- To serve: Ladle the shrimp and fish soup into bowls, making sure to include a piece of fish and shrimp for each serving. Serve with lime wedges, hot sauce, a sprinkle of queso fresco, and some saltine crackers or warm corn tortillas on the side. Enjoy!
- To serve: Ladle the shrimp and fish soup into bowls, making sure to include a piece of fish and shrimp for each serving. Serve with lime wedges, hot sauce, a sprinkle of queso fresco, and some saltine crackers or warm
- corn tortillas
- on the side. Enjoy!
- Expert Tips & Tricks
- Expert Tips & Tricks
- Frozen fish is usually cheaper than fresh fish, and ironically, it’s usually fresher (and tastier!) than what’s on display. Why? Unless you live in a fishing community, nearly all seafood is flash-frozen when caught to preserve the freshness and flavor.
- Opt for raw frozen shrimp rather than pre-cooked. The precooked and shelled kind taste sort of bland, plus you run the risk of overcooking them if they’re already cooked to begin with. Overcooked shrimp are rubbery and tough — not what we want in our beautiful pot of caldo de camarones!
- Storage & Heating Instructions
- Storage & Heating Instructions
- Caldo de pescado y camaron will keep well in an airtight container in the fridge for up to 3 days.
- It can also be frozen for up to 3 months.
- To serve, allow to defrost overnight in the fridge, then gently warm on the stovetop over medium-low heat until warmed through.
- I do not recommend using the microwave for warming this fish soup, as the microwave tends to make fish and shrimp tough and rubbery.
- Frozen Fish. Frozen fish is usually cheaper than fresh fish, and ironically, it’s usually fresher (and tastier!) than what’s on display. Why? Unless you live in a fishing community, nearly all seafood is flash-frozen when caught to preserve the freshness and flavor.
- Frozen Shrimp. Opt for raw frozen shrimp rather than pre-cooked. The precooked and shelled kind taste sort of bland, plus you run the risk of overcooking them if they’re already cooked to begin with. Overcooked shrimp are rubbery and tough — not what we want in our beautiful pot of caldo de camarones!
- Refrigerate: Caldo de pescado y camaron will keep well in an airtight container in the fridge for up to 3 days.
- Freeze: It can also be frozen for up to 3 months.
- Reheat: To serve, allow to defrost overnight in the fridge, then gently warm on the stovetop over medium-low heat until warmed through.
- Do not microwave: I do not recommend using the microwave for warming this fish soup, as the microwave tends to make fish and shrimp tough and rubbery.
Nutrition Information
Show Details
Calories
242kcal
(12%)
Carbohydrates
6g
(2%)
Protein
21g
(42%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Cholesterol
49mg
(16%)
Sodium
101mg
(4%)
Potassium
652mg
(14%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2971IU
(59%)
Vitamin C
11mg
(12%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 21g | 42% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 101mg | 4% |
| Potassium | 652mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2971IU | 59% |
| Vitamin C | 11mg | 12% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
48 reviews
Good
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