Steps to Make Ultimate Caldo de Pescado con Camarón (Seafood Soup)

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to prepare a distinctive dish, Caldo de Pescado con Camarón (Seafood Soup). This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Caldo de Pescado con Camarón (Seafood Soup) Recipe.

You can have Caldo de Pescado con Camarón (Seafood Soup) using 20 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Caldo de Pescado con Camarón (Seafood Soup)

1. Prepare 14 Cups of Water Drinking.
2. Take 2 Tbs of Tomato Bouillon Knorr.
3. Take 2 Cans of Tomato Sauce El Pato (or regular).
4. Make ready 6 of Bay Leaves.
5. You need 3 of Celery Sticks.
6. Make ready 2 lbs of Tilapia Fillet.
7. You need 1 lb of Shrimp.
8. Prepare 8 of Tomatoes Roma.
9. Make ready 1 of Onion.
10. Take 2 of Jalapeños.
11. Take 2 cloves of Garlic.
12. Make ready 2 - 3 of Carrots.
13. You need 2 - 3 of Potatoes.
14. You need 2 Tsps of Salt.
15. Make ready 2 Tsps of Pepper.
16. Make ready 2 Tsps of Garlic Salt.
17. Make ready 4 Tbs of Olive Oil.
18. Prepare of Cilantro for topping.
19. It’s 10 of key limes Mexican (juice).
20. Take of Corn Tortillas (Optional).

Caldo de Pescado con Camarón (Seafood Soup) instructions

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..