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Caldo de Pescado con Camarón (Seafood Soup)
Caldo de Pescado con Camarón (Seafood Soup)

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We hope you got insight from reading it, now let’s go back to caldo de pescado con camarón (seafood soup) recipe. You can cook caldo de pescado con camarón (seafood soup) using 20 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Caldo de Pescado con Camarón (Seafood Soup):
  1. Use 14 Cups Water Drinking
  2. You need 2 Tbs Tomato Bouillon Knorr
  3. Use 2 Cans Tomato Sauce El Pato (or regular)
  4. Take 6 Bay Leaves
  5. Prepare 3 Celery Sticks
  6. You need 2 lbs Tilapia Fillet
  7. You need 1 lb Shrimp
  8. You need 8 Tomatoes Roma
  9. Take 1 Onion
  10. Prepare 2 Jalapeños
  11. Get 2 cloves Garlic
  12. Use 2 - 3 Carrots
  13. Use 2 - 3 Potatoes
  14. You need 2 Tsps Salt
  15. Use 2 Tsps Pepper
  16. Take 2 Tsps Garlic Salt
  17. Prepare 4 Tbs Olive Oil
  18. Use Cilantro for topping
  19. Get 10 key limes Mexican (juice)
  20. Provide Corn Tortillas (Optional)
Steps to make Caldo de Pescado con Camarón (Seafood Soup):
  1. Fill large soup pot with drinking water and boil whole celery sticks, bay leaves, tomato bullion and tomato sauce on medium for about 20 minutes or while preparing other ingredients.
  2. Defrost tilapia and shell shrimp.
  3. Quarter tomatoes, quarter onion and remove tail and seeds from jalapeños. Cook tomatos, onion, jalapenos and garlic cloves with 2 tbs olive oil on stove top until tomatoes are soft.  Once onions are translucent, blend cooked ingredients with 1 cup drinking water. Set aside. This will be added to the broth later.
  4. Jullianne cut carrots, chop peeled potatoes into cubes and cook them with olive oil on stove top until potatoes soft. Set aside. This will also be added to the broth later.
  5. Remove bay leaves and celery sticks from boiling broth. Add blended tomato mixture and cooked carrots and potatoes to broth. Remove any floating tomato skins from broth.
  6. Season to taste with salt, pepper and garlic salt. Let the broth re-boil after each time you add more salt. Taste again only after it has boiled to make sure the salt flavor is incorporated.
  7. When the broth is perfectly seasoned, add defrosted fish first, boil for a minute then add shrimp boil, for ONLY 3 Minutes.
  8. Remove from heat, serve with cilantro, lime juice and corn tortillas.

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