Caldo de Pescado
Ingredients
- 6 fillets of mojarra or white fish
- 2 carrots
- 2 zucchini
- 1 chayote
- 4 sticks of celery
- 1 medium onion
- 4 tomatoes
- 2 chipotle peppers in adobo
- 1 clove garlic
- 2 sprigs of coriander
- 2 tablespoons olive oil
- Salt to taste
Preparation / Directions
- To prepare our fish we will first prepare our ingredients: we will cut the fillets into medium pieces, we will slice the carrots, zucchini and celery. We will cut the chayote into wedges. We will cut half of the onion into slices.
- In the blender, we will process the tomatoes with the garlic, the half onion that we have not sliced, the chipotle peppers with their marinade, a pinch of salt and 2 cups of water, until obtaining a smooth mixture.
- In a medium saucepan we heat the olive oil over medium heat, and in it we sauté the half of the onion that we have cut into slices together with the sliced celery. When the onion begins to become transparent, it will be time to add the tomato broth that we have prepared, first passing it through a strainer. Next, we will add the chayotes and carrots, cover the saucepan and let it cook for 10 minutes.
- After that time, we will add the zucchini along with the pieces of fish and the coriander branches. We will lower the heat, adjust the seasoning with another little salt if necessary, cover the saucepan and cook for another 10 to 15 minutes, until the chayote and fish are well cooked.
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