Title: Caldo Largo de Pescado (Fish Stew)
Categories: Seafood, Vegetables, Chilies, Stews, Herbs
Yield: 4 Servings
MMMMM---------------------------BROTH--------------------------------
2 1/2 lb Fish bones w/1 or 3 heads
Juice of 1 lime
3 Sprigs parsley
1 sm White onion; rough chopped
2 lg Cloves garlic; rough chopped
Water to cover
MMMMM----------------------------STEW---------------------------------
2 tb Oil
1 md White onion; chopped
2 lg Cloves garlic; chopped
1 Fresh serrano; pierced with
- a fork
1 lb Tomatoes; peeled, seeded,
- chopped
+=OR=+
14 1/2 oz Can diced tomatoes w/chilies
2 Sprigs each thyme & oregano
Reserved fish broth
1 lb Snapper fillets; in chunks
1 lb Peeled, deveined shrimp
Green olives & chilies
- largos in vinagre; garnish
Place all broth ingredients in a large pot with water
to cover, bring to a boil lower heat and simmer, covered
for one hour.
Strain and reserve the broth, discarding solids.
Heat the oil, add the onion, garlic and serrano chile,
and saute until the onion begins to get translucent.
Add the tomato, herbs and reserved fish broth and bring
to a boil. Add the seafood, lower heat and simmer for
10 minutes.
Serve in bowls, garnished with green olives and chilies
largo. (These are canned, light colored chilies. If
desired, substitute jalapenos in escabeche or
pepperoncini.)
Suggested by the book "Caldo Largo" by Earl Thompson
Signet; 1977
