Popular Recipe Caldo de Pescado con Camarn Seafood Soup Practical Delicious

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20 ingredients, 8 steps, cooking Caldo de Pescado con Camarón (Seafood Soup)

Good Morning my mother, at this time you get present recipe Caldo de Pescado con Camarón (Seafood Soup) with 20 ingredients and 8 steps. Next this is how to cook, please observe carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 20 ingredients and 8 stages of easy cooking Caldo de Pescado con Camarón (Seafood Soup).

Ingredients all Caldo de Pescado con Camarón (Seafood Soup)

1. It’s 14 Cups : Water Drinking.
2. It’s 2 Tbs : Tomato Bouillon Knorr.
3. Prepare 2 Cans : Tomato Sauce El Pato (or regular).
4. You need 6 : Bay Leaves.
5. It’s 3 : Celery Sticks.
6. You need 2 lbs : Tilapia Fillet.
7. Prepare 1 lb : Shrimp.
8. It’s 8 : Tomatoes Roma.
9. You need 1 : Onion.
10. It’s 2 : Jalapeños.
11. You need 2 cloves : Garlic.
12. You need 2 - 3 : Carrots.
13. You need 2 - 3 : Potatoes.
14. You need 2 Tsps : Salt.
15. It’s 2 Tsps : Pepper.
16. You need 2 Tsps : Garlic Salt.
17. Prepare 4 Tbs : Olive Oil.
18. Prepare : Cilantro for topping.
19. Prepare 10 : key limes Mexican (juice).
20. It’s : Corn Tortillas (Optional).

If all composition Caldo de Pescado con Camarón (Seafood Soup) it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Step by Step Cooking 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.
   
9. Finish and Enjoy.

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