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Caldo De Pescado

chef.expert's picture
Ingredients
  Chopped onions 4 Cup (64 tbs)
  Oil 1⁄4 Cup (4 tbs) (Preferably Olive)
  Tomatoes 2 Pound, chopped (Peeled And Chopped)
  Herb bouquet 1 (Parsley, Bay, Marjoram)
  White wine 1⁄2 Cup (8 tbs)
  Chili pepper/1 tablespoon chili powder 1
  Flour 1⁄4 Cup (4 tbs)
  Water 6 Cup (96 tbs)
  Salt To Taste
  Fish slice 35 Ounce (Six 5 Ounce Pieces)
  Toast slice 6
Directions

Cook onions in oil until lightly browned; add tomatoes, herb bouquet, wine, and chili, and simmer until almost dry.
Discard bouquet, add flour and water (or fish stock made from bones), and salt to taste.
Bring to a boil, turn low to simmer, add fish, and cook until fish flakes easily with a fork.
Arrange toast in soup dishes and carefully put a slice of fish on each piece of toast.
Divide soup among dishes and serve.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Meat
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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