Posts Tagged ‘caldo’

Pes fish Pescado a caught fish

This was one of the first strange things I learned in Spanish from my Hubby.  Apparently you cannot make “pes” soup because that would require you to make it in the river or other body of water that fish is swimming in.  A “pes” is as free as Willy.

So, to make the soup you have to catch that fish first.

Caldo de Pescado

  • 1/2 lb firm white fish fillets (tilapia, bass, catfish) per person
  • 2-3 cups stock (any flavor)
  • 15 oz can diced tomatoes (or use 3 – 4 fresh tomatoes)
  • bay leaf
  • 1 cup frozen corn kernels
  • 1 cup frozen vegetable mix (lima beans, carrot, peas)
  • (optional) hot peppers, sliced
  • 1 small white onion, diced
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1/2 cup rice
  • lime wedges for serving

Sauté the onion and garlic in a soup pot.  Add stock and water, bay leaf, tomatoes, vegetables, peppers and rice.  Bring to a rapid boil.  Reduce to medium for 10 minutes.  Adjust seasoning.  Add the fish fillets and cook until done, about 5 minutes.  Serve with lime wedges.


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A variation of Caldo de Res with potato

Any cut of beef will work in a caldo, however traditional caldo is made with tougher sorts.  Around here, here being our house, the most coveted piece of protein is the marrow.  So, buy yourself some leg slices and go at it.

You will also need some veggies. Again most regular veggies will do, so you can pick and choose what you like or use what you have.  Beets might not be a good choice though.  I had two freezer bags filled with 1/3 each onion, celery, and carrot – aka mirepoix, but in a nice size dice.  When the core aromatics are on sale, stock up, dice and freeze.  For this reason I wish we had one of those vacuum sealers so it would last a bit longer in the freezer.

If you are totally opposed to MSG, you can replace the beef flavoured soup mix with homemade beef stock.  I don’t make enough beef to have bones for stock, so I rely on my cupboard for this part of the recipe.

  • 1/4 pound of beef per person, I used leg to get marrow
  • onion, diced
  • celery, diced
  • carrot, diced
  • fresh parsley, chopped
  • fresh green beans, trimmed and cut into bite size pieces
  • 1/4 cup white wine
  • Tbsp Worcestershire sauce
  • beef soup flavouring (like XO or Knorr)
  • 8 cups water
  • Roma tomatoes, quartered

Start with the beef, brown on all sides with salt and pepper.  Then add the mirepoix and cook until the onion is translucent.  Deglaze with the wine and scrape up the goodies from the surface of the pot.  Add salt, a good pinch of it (@mynakedbokkie see I do the same, just add a little at a time), the beef soup stuff and the water.  Toss in the green beans.  Bring it to a boil then reduce to a simmer, let it cook covered until the beans are tender (about 15 minutes).  The last, well second to last thing to do is taste the broth and check if you want more salt.  I tend to keep the salt level as minimal as possible, you can always finnish your serving with sea salt if you like.  The tomatoes are the last ones to join the party, turn down the heat to low and cover. 

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Tea balls are not just for tea.

I’ve used my handy ball and chain for chai, coffee, and today for soup.

I put a mixture of coriander, cardamom, black pepper, and avocado leaves (you can use bay leaves instead) inside of my mesh tea ball.

The soup is full of chicken, carrot, onion, rice and potatoes.  Simple and easy, like grandma used to make.

Steep the tea ball in the water once the chicken is cooked.  I cook the chicken in salty water with onion and garlic cloves, and the leafy ends of celery.  Keep your celery scraps in the freezer in a resealable bag along with chicken bones from roasting previous birds, just for soup starters!  Once the celery has released its flavour into the broth, I remove it.

Next, add the diced potatoes and simmer until they are tender.  For the last minute of cooking, add the rice (left over, about 1 cup) and some slices of tomato.  If I had green onions or cilantro, they would have been used as a garnish.  As it was, the soup was quick, affordable, and soothing for my achy body.  Nothing fancy needed to make me happy.

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