Caldo de Camaron

Caldo de camaron is a traditional Mexican fish stew that is rich with flavor and perfect for those looking for a comforting, filling meal. Caldo de camaron is Spanish for “shrimp broth.”

– Prawns (with the head on) – Water – Big tomatoes – Potatoes – White onion – Carrots – Jalapeño pepper – Red chili – Salt – Garlic cloves – Black pepper – Bunch of fresh cilantro – Limes – Olive oil

INGREDIENTS:

STEP ONE

Infuse the oil with the fried garlic on low heat.

STEP TWO

Add the shells and the heads to the pot with the infused oil and fry on medium-low

STEP THREE

Add the sliced garlic cloves and the onion and saute for 10 minutes on medium heat

STEP FOUR

Add the chopped tomatoes and the fresh cilantro (roughly chopped) and cook for 10 minutes.

STEP FIVE

Strain the shells and heads stock and add the stock to the pan with the tomato paste.

STEP SIX

Add the potatoes and the carrots and let cook for 15 minute

STEP SEVEN

Add the cleaned prawns to the pot and cook for additional 5 minutes.

Take your time while cooking to ensure that all the flavors have enough time to develop.

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– Fish Tacos with Catfish

– Sweet and Sour Shrimp

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