[CH] mex.027 Caldo De Pescado

Jim Weller (arcticchef@theedge.ca)
Thu, 06 May 2004 22:08:55 -0600 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fish Broth / Caldo De Pescado
 Categories: Mexican, Soups, Fish, Fruits, Chilies
      Yield: 2 quarts
 
      2 lb Fish heads (gills removed) &
           -bones
      1 sl Celery, roughly chopped
      1 sm Onion, sliced
      1 md Carrot, roughly chopped
      2 lg Garlic cloves, peeled &
           -halved
      2 tb Vegetable oil
      1 sm Dried ancho chile, stemmed &
           -seeded (opt)
      1 md Ripe tomato, sliced
      2    Bay leaves
  1 1/2 ts Mixed dried thyme & marjoram
      4    Cilantro sprigs
    1/2 ts Black peppercorns, very
           -coarsely ground
    1/4 ts Aniseed
      4    Strips of orange zest, 1/2"
           -wide & 2" long
 
  Rinse the heads and bones, then place in a large saucepan along with
  the celery, onion, carrot, garlic and vegetable oil.  Stir to coat the
  fish and vegetables lightly with oil, place over medium heat, cover
  and cook, stirring occasionally, for 8 minutes.  Uncover and add the
  ancho chile, tomato, bay leaves, herbs, spices and orange zest. Pour
  in 10 cups water, partially cover and simmer gently over medium to
  medium-low heat for 20 minutes.  Strain through a fine mesh sieve and
  discard the solids. Skim off the fat that rises and it is ready to
  use.

  Variation: Sopa de Pescado: Half a recipe of this delicious broth can
  be turned into about 1 1/2 quarts very good Mexican fish soup: Fry 1
  small onion (sliced) in a little olive oil until lightly browned, then
  add 2 medium-small tomatoes (drained & chopped); cook until reduced
  and thick.  Add the broth and a big sprig epazote (or 1/2 teaspoon
  dried oregano); simmer 20 minutes. Add 1 to 1 1/2 pounds boneless,
  skinless fish fillets (cubed) and simmer gently for several minutes,
  until the fish is tender (1/2 pound of the fish can be replaced with
  12 whole clams and 1/2 pound shrimp or tender-simmered squid or
  octopus for a sopa de mariscos). Serve with wedges of lime, plus a
  bowl of chopped onion and fresh coriander to sprinkle on. This is also
  good with 1/2 cup sliced, pitted green olives and/or 3 medium boiling
  potatoes, added with the broth.

  Source: Authentic Mexican; Rick & Deann Groen Bayless.

  From: Lyn Ortiz
  FIDO National Cooking Echo
 
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