Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, caldo de pescado con camarón (seafood soup). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Caldo de Pescado con Camarón (Seafood Soup) is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Caldo de Pescado con Camarón (Seafood Soup) is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have caldo de pescado con camarón (seafood soup) using 20 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Caldo de Pescado con Camarón (Seafood Soup):

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

Instructions to make Caldo de Pescado con Camarón (Seafood Soup):

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.

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