Sabroso Caldo De Pescado

Ready In:
35mins
Serves:
Units:

ingredients

directions

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