Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 bell pepper, chopped
- 1 carrot, chopped
- 1 potato, peeled and diced
- 1 cup fresh or frozen corn kernels
- 1 cup fresh or frozen peas
- 6 cups fish or vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 lime, cut into wedges
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
2. Add the tomatoes, bell pepper, carrot, and potato to the pot and stir to combine. Cook for 5-7 minutes until the vegetables start to soften.
3. Pour the fish or vegetable broth into the pot and bring to a boil. Reduce the heat to low and let simmer for 10-15 minutes.
4. Add the fish fillets, corn, and peas to the pot and let cook for an additional 5-7 minutes until the fish is cooked through.
5. Season the caldo avá de pescado with salt and pepper to taste. Serve hot with lime wedges and fresh cilantro, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing vegetables, low heat for simmering the broth and cooking the fish.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Total fat: 6g
Saturated fat: 1g
Cholesterol: 45mg
Sodium: 800mg
Total carbohydrates: 28g
Dietary fiber: 5g
Sugar: 8g
Protein: 24g
Substitutions for ingredients:
- Any white fish can be used in place of the white fish fillets.
- Chicken or vegetable broth can be used instead of fish broth.
- Any combination of vegetables can be used, depending on personal preference.
Variations:
- Add a can of coconut milk for a creamier version of the caldo avá de pescado.
- Use shrimp or other seafood in place of the white fish fillets.
- Add a diced jalapeño pepper for some heat.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Cut the vegetables into similar-sized pieces for even cooking.
- Don't overcook the fish or it will become tough and rubbery.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the caldo avá de pescado in a pot over low heat until heated through.
Presentation ideas:
Serve the caldo avá de pescado in individual bowls with lime wedges and fresh cilantro on top.
Garnishes:
Fresh cilantro, lime wedges, diced avocado, or tortilla strips.
Pairings:
Serve with warm corn tortillas or crusty bread.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled vegetables
Troubleshooting advice:
- If the broth is too thin, let it simmer for a few more minutes to reduce and thicken.
- If the fish is overcooked, it will become tough and rubbery. Be sure to only cook it for the recommended time.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Caldo avá de pescado is a traditional Paraguayan fish soup that is typically made with freshwater fish and a variety of vegetables.
Flavor profiles:
This soup is savory and slightly sweet, with a hint of acidity from the lime juice.
Serving suggestions:
Serve the caldo avá de pescado as a main course for lunch or dinner.
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