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Caldo de Camaron y Pescado (Brothy Shrimp & Fish Soup)

Author: Heather Schmitt-Gonzalez
  • minutes
  • Serves 8 to 10

INGREDIENTS

12 oz

Salad shrimp

1 lb

Shrimp, medium

1 lb

Tilapia, fillets

1/2 lb

Carrots

1

Cilantro

5 cloves

Garlic

1

Lime, wedges

1

Onion, medium

3

Pasilla chiles

1 14.5 ounce can

Tomatoes, fire-roasted

1 lb

Yukon gold potatoes

3 qt

Stock

1

Black pepper, freshly ground

1

Sea salt

1 tbsp

Olive oil