Sabroso Caldo De Pescado

Made This Recipe? Add Your Photo

Total Time
35mins
Prep
20 mins
Cook
15 mins
Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. In large stock pot sauté in oil: Tomato, onion, cilantro and chipotle chile.
  2. Add water to cover 1/2 of stockpot.
  3. Boil and bring to a simmer making sure to keep enough water going for a soup consistency.
  4. Add chayote, garbanzos and carrots.
  5. When vegetables are semi-tender add, shark and salmon, simmer until fully cooked.
  6. Add shrimp for 3-4 minutes.
  7. Add shrimp bouillon.
  8. Serve ladle into large soup bowl and add lemon to taste.
  9. Can be serve with tostadas or corn tortillas.
Most Helpful

5 5

Really GOOD! I am a vegetarian, and so had no idea when I had to entertain fish fanatics. I didn't want to do the usual oven baked fish....boring. So I found this and, OMG! I was asked for the recipe, which I didn't give,( hahaha), and I had none left at the end of the night. Being an Aussie and preferring my sharks swimming around in the water, I used sword fish instead. A BIG BIG HIT! THANK YOU, Mrs Ayon!