Caldo de Pescado
Caldo de pescado is a Latin American fish soup made with fresh fish simmered in a broth with tomatoes, onions, garlic, peppers, herbs, and vegetables.
Equipo
- Dutch oven or large soup pot
- Ladle or large spoon
Ingredientes
- 900 g (about 2 pounds) skinless cod fillets (1 to 1½ inches thick), cut into 2-inch pieces
- 2 teaspoons kosher salt , divided (adjust to taste)
- ½ teaspoon black pepper
- 4 tablespoons unsalted butter or olive oil
- 2 Roma tomatoes , finely chopped
- 1 large yellow onion , finely chopped
- 1 green bell pepper , finely chopped
- 1 red bell pepper , finely chopped
- 1 carrot , grated
- 3 garlic cloves , grated
- 1 tablespoon white wine , optional
- 450 g (about 1 pound) Yukon gold potatoes , peeled and cut into ½-inch pieces
- 2 (8-ounce) bottles clam juice
- 2 cups water
- 1 bay leaf
- ½ cup heavy cream or whole milk
- 1 teaspoon dry oregano
- 2 tablespoons fresh cilantro or pasley , chopped
- 300 grams Queso Menonita or Queso Panela , cut into small cubes
Instrucciones
- Place the cod in a large bowl and toss with 1 teaspoon salt. Cover and refrigerate until ready to use.
- In a Dutch oven, melt the butter over medium-low heat. Add the onions, bell peppers, carrot, tomato, garlic, the remaining 1 teaspoon salt, pepper, and oregano, and stir to combine.
- Cover and cook, stirring occasionally, until the vegetables are very soft but not browned, about 22 to 25 minutes, adjusting the heat as needed.
- Add the white wine (if using) and cook for 2 minutes.
- Stir in the potatoes, clam juice, water, and bay leaf. Bring to a simmer and cook, uncovered, until the potatoes are just tender, about 12 to 15 minutes.
- Once the potatoes are tender, stir in the cream. Simmer, stirring occasionally, for 5 minutes to allow the flavors to meld.
- Arrange the cod pieces in the pot in a single layer, making sure the pieces are submerged in the liquid.
- Cover and cook, gently stirring occasionally so the fish does not break apart, until the cod is opaque and reaches 140°F (60°C), about 4 to 6 minutes.
- Discard the bay leaf. Stir in the cheese and cilantro. Ladle the soup into bowls and serve.
Notas
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Freezing: Not recommended; this soup is best enjoyed fresh.
Nutrición
Valores nutricionales
Caldo de Pescado
Amount per Serving
Calorías
497
% Daily Value*
Grasa
28
g
43
%
Grasa saturada
16
g
100
%
Grasa Transgénica
1
g
Grasa polinsaturada
2
g
Grasa monosaturada
7
g
Colesterol
141
mg
47
%
Sodio
1259
mg
55
%
Potasio
1231
mg
35
%
Carbohidratos
22
g
7
%
Fibra
4
g
17
%
Azúcar
6
g
7
%
Proteina
39
g
78
%
Vitamina A
3572
IU
71
%
Vitamina C
64
mg
78
%
Calcio
358
mg
36
%
Hierro
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
