Caldo de Pescado a la Celia Cruz (Fish Soup)

Name: Caldo de Pescado a la Celia Cruz (Fish Soup)
Total time: 1 h
Yield: Four servings
Cuisine: mexican
Ingredients: 1 whole grouper or sea bass (about 1 1/2 pounds); 2 cloves garlic, chopped; 1 medium onion, quartered; 1/2 teaspoon dried thyme; 1 bay leaf; 10 black peppercorns; 2 tablespoons olive oil; 1/2 green pepper, seeded and chopped; 4 plum tomatoes, peeled, seeded and chopped; 1/8 teaspoon turmeric; 1/4 teaspoon cayenne pepper; 2 medium potatoes, peeled and cut into 1/2-inch cubes; Salt to taste; 2 tablespoons chopped cilantro, or to taste

By Rona Berg

Total Time: 1 hour
Rating: 4(10)
Comments: Read comments

Featured in: CELEBRITY COOK; Mambo Queen's Cuisine

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four servings

1whole grouper or sea bass (about 1½ pounds)
2cloves garlic, chopped
1medium onion, quartered
½teaspoon dried thyme
1bay leaf
10black peppercorns
2tablespoons olive oil
½green pepper, seeded and chopped
4plum tomatoes, peeled, seeded and chopped
⅛teaspoon turmeric
¼teaspoon cayenne pepper
2medium potatoes, peeled and cut into ½-inch cubes
Salt to taste
2tablespoons chopped cilantro, or to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Have the fishmonger fillet the grouper and reserve the head and bones.
Step 2
Place the fish head and bones in a large pot. Add 1 clove garlic, the onion, thyme, bay leaf and peppercorns. Cover with 2 quarts cold water and bring to a boil. Reduce the heat to medium and simmer for 20 minutes. Strain and set the broth aside. You should have 6 cups. Discard the solids.
Step 3
Heat the olive oil over high heat in another pot. Saute the remaining garlic and the green pepper for 2 minutes. Stir in the tomatoes, turmeric, cayenne pepper and potatoes. Add the stock and season with salt. Bring to a boil and simmer for 15 to 20 minutes.
Step 4
Cut the fish fillets into ½-inch pieces and add them to the soup. Simmer for another 10 minutes. Adjust the seasonings to taste, sprinkle with the cilantro and serve immediately.