Best 5 Caldo De Pescado A La Celia Cruz Fish Soup Recipes

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In the realm of culinary delights, few dishes can rival the tantalizing flavors of a perfectly crafted fish soup, and among these culinary masterpieces, "Caldo de Pescado a la Celia Cruz" stands as a beacon of excellence. Inspired by the vibrant culture and soulful music of the legendary Cuban singer Celia Cruz, this soup embodies the essence of coastal living, where the freshest catches of the sea come together in a harmonious blend of flavors. As you embark on this culinary journey, let us guide you through the steps of creating this delectable soup, ensuring that every spoonful transports you to the vibrant shores of Celia Cruz's beloved homeland.

Let's cook with our recipes!

CALDO DE PESCADO (SPANISH FISH SOUP)



Caldo de Pescado (Spanish Fish Soup) image

Thanks to ingredients like ground cumin, a generous pinch of saffron and dry white wine, this fish stew is pleasingly aromatic.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 16

1 teaspoon olive oil
2 medium onions, peeled and cut into 1/2-inch dice
2 cloves garlic, coarsely chopped
4 cups fish stock or water
1 cup dry white wine
2 bay leaves
1 1/2 teaspoons ground cumin
4 medium new potatoes, peeled and cut into 1-inch chunks
4 whole canned tomatoes, drained, seeded, and cut into 1/2-inch dice
Generous pinch saffron
1/2 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 large red bell peppers, seeded and sliced into thin strips
2 pounds monkfish or other firm fish, any membrane removed, cut into 1-inch pieces
1/4 cup loosely packed flat-leaf parsley leaves, coarsely chopped

Steps:

  • In a medium stockpot, heat olive oil over medium-low heat. Add onions and garlic and saute stirring occasionally, until translucent, about 8 minutes. Add stock or water, wine, bay leaves, and cumin. Bring to a boil and immediately reduce heat to low; simmer gently for 10 minutes.
  • Add potatoes, tomatoes, and saffron; cover and cook until potatoes are very tender, about 25 minutes. Remove from heat. With a slotted spoon, transfer half the potato mixture to a food processor or food mill. Add paprika; puree Stir puree back into soup; add salt and pepper.
  • Bring soup to a slow simmer over medium-low heat. Add red peppers and fish; cook until peppers are tender and fish is cooked through, about 5 to 7 minutes. Divide among bowls and serve garnished with parsley.

Nutrition Facts : Calories 161 g, Cholesterol 37 g, Fat 3 g, Fiber 2 g, Protein 22 g, Sodium 307 g

CALDO DE PESCADO A LA CELIA CRUZ (FISH SOUP)



Caldo de Pescado a la Celia Cruz (Fish Soup) image

Provided by Rona Berg

Categories     dinner, one pot, soups and stews, main course

Time 1h

Yield Four servings

Number Of Ingredients 14

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

Steps:

  • Have the fishmonger fillet the grouper and reserve the head and bones.
  • 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.
  • 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.
  • Cut the fish fillets into 1/2-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.

CALDO DE PESCADO (MEXICAN FISH SOUP)



Caldo de Pescado (Mexican Fish Soup) image

This delicious Mexican fish soup is known as "caldo de pescado" and is hearty, comforting, and so flavorful.

Provided by Maricruz

Categories     main dish     soups

Time 40m

Number Of Ingredients 15

2 lb white fish chunks (read notes)
1 lb tomatoes
2 guajillo chilies (stem and seeds removed)
1 chipotle pepper in adobo sauce
1 small onion (halved)
½ tsp black peppercorns
2 small potatoes (cut into ½-inch cubes)
1 large carrot (thick sliced)
1 leek (cut into rings)
2 medium zucchini (cut into ½-inch cubes)
3 Tbsp olive oil
2 garlic cloves (peeled)
1 Tbsp oregano
1 Tbsp shrimp bouillon
salt (to taste)

Steps:

  • Boil tomatoes in plenty of water until soft (about 10 minutes).
  • Turn off the heat, add guajillo chiles and push them down to immerse them well into the hot water. Leave to rest for 15 minutes.
  • Add tomatoes and guajillo chilies into a blender or food processor.
  • Add chipotle chilies, onion, garlic, peppercorns, and 1 cup of water.
  • Blend for 1 minute or until you'll have a smooth sauce.
  • Strain the sauce through a fine sieve into a bowl and set aside.
  • Heat the olive oil in a stockpot over medium heat.
  • Add carrots, zucchini, potatoes, and leek. Sauté for 3 minutes.
  • Pour in the tomato sauce and season with salt.
  • Add shrimp bouillon and oregano. Mix well and cook for 5 minutes.
  • Pour into the pot 6 cups of water, mix, and bring to a boil.
  • Important: if you are adding fish heads and tails to the soup, this is the time to add them as they can start releasing their flavor right away, otherwise, keep cooking the vegetables for 10 more minutes before the next step.
  • Add the fish chunks to the pot, bring to boil over high heat, then reduce the heat to medium-low and simmer from 5 to 7 minutes or until fish and vegetables are cooked through.
  • Adjust salt to taste, turn off the heat and serve.

Nutrition Facts : Calories 385 kcal, Carbohydrate 33 g, Protein 51 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 113 mg, Sodium 926 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 3 g, ServingSize 1 serving

SABROSO CALDO DE PESCADO



Sabroso Caldo De Pescado image

Make and share this Sabroso Caldo De Pescado recipe from Food.com.

Provided by Ms. Ayons dishes

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
1 large tomatoes, diced
1/2 large onion, diced
1 cup cilantro, finely chopped
2 -5 chipotle chiles, drained from can
1 large chayote, cut lengthwise
1 (8 3/4 ounce) can garbanzo beans, drained
2 large carrots, peeled and cut lengthwise
1 lb shark, chunks
1 lb salmon, chunks
1 lb shrimp, peeled and deveined
2 -3 tablespoons shrimp, bouillon
5 -6 lemons, halved

Steps:

  • In large stock pot sauté in oil: Tomato, onion, cilantro and chipotle chile.
  • Add water to cover 1/2 of stockpot.
  • Boil and bring to a simmer making sure to keep enough water going for a soup consistency.
  • Add chayote, garbanzos and carrots.
  • When vegetables are semi-tender add, shark and salmon, simmer until fully cooked.
  • Add shrimp for 3-4 minutes.
  • Add shrimp bouillon.
  • Serve ladle into large soup bowl and add lemon to taste.
  • Can be serve with tostadas or corn tortillas.

CALDO DE PEIXE (CAPE VERDE ISLANDS) FISH SOUP



Caldo De Peixe (Cape Verde Islands) Fish Soup image

This is a traditional recipe from the Islands that Cape Verdeans still make. Additional seasonings are left to the cook, or table condiments can accompany the dish. This recipe was adapted from the Smithsonian Institution's, 1995 Festival of American Folklife Cookbook. Recipes for the cookbook were contributed by American Cape Verdeans who are active in preserving their cultural heritage. There are about 500,000 American Cape Vedeans.

Provided by lynnski LA

Categories     Chowders

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 10

6 white potatoes, chopped
3 sweet potatoes, chopped
1 bunch fresh parsley, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 medium onions, chopped
2 medium tomatoes, chopped
4 scallions, chopped
3 lbs saltwater fish (such as tautog, cod, bluefish or sea bass)
water

Steps:

  • In a medium kettle, boil both white and sweet potatoes, about 15 minutes.
  • In a large kettle, gently saute chopped onions,red and green peppers and tomatoes in oil.
  • Next add fish cut into small pieces to the kettle and saute.
  • Add partly cooked white and sweet potatoes, along with enough cooking water to simmer the soup.
  • Simmer until potatoes and fish are done.
  • Add chopped parsley and chopped scallions to the kettle.

Nutrition Facts : Calories 133.8, Fat 0.3, SaturatedFat 0.1, Sodium 226.7, Carbohydrate 30.9, Fiber 4.5, Sugar 5.4, Protein 3.3

Tips:

  • Use the freshest fish possible for the best flavor. If you can't find fresh fish, frozen fish that has been thawed and drained will also work.
  • Don't be afraid to experiment with different types of fish. A variety of fish will add depth and complexity to the soup.
  • Don't overcook the fish. Fish should be cooked until it is opaque and flakes easily with a fork.
  • Use a good quality fish stock or broth. This will make a big difference in the flavor of the soup.
  • Don't be afraid to add your own personal touches to the soup. Some popular additions include diced tomatoes, chopped onions, and sliced peppers.

Conclusion:

Caldo de Pescado a la Celia Cruz is a delicious and flavorful soup that is perfect for a cold winter day. It is also a great way to use up leftover fish. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite. So next time you're looking for a delicious and nutritious meal, give Caldo de Pescado a la Celia Cruz a try. You won't be disappointed!

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