Adapted from "Healthy Mexican Cooking" by Velda de La Garza. This recipe can be made with any combination of seafood (shrimp and fish is typical of South Texas, although we’ve also seen shrimp and octopus, or just fish). It could also be adapted to become a “Caldo de Pollo” by substituting chicken!

Ingredients

6 serv.

cup onion, chopped↗1 cup
medium tomatoes, peeled, seeded and chopped↗2 medium
anaheim chilies, seeded, deveined and cut into strips↗2
jalapeno pepper, seeded, and deveined and minced↗1
medium potatoes, peeled and cut into 1-inch cubes↗2 medium
garlic cloves, minced↗3
teaspoon cumin seed↗1 teaspoon
lb fish, cut into small pieces (any white ocean fish will do -- snapper, haddock, flounder, etc. You can also use shrimp or a combin)1 lb
cup cilantro, chopped↗1⁄3 cup
teaspoon oregano↗1 teaspoon
tablespoons lime juice (about 1-1/2 limes)↗6 tablespoons
cups chicken broth↗4 cups
teaspoon salt↗1 teaspoon
teaspoon pepper↗1 teaspoon
bay leaves↗2
tablespoon olive oil↗1
water↗

Step-by-step instructions

1
With a mortar and pestle (or molcajete if you have one!), crush cumin seed. Add chopped garlic and chopped jalapeño and crush into a paste. Add a little water to free the spices.
2
Add olive oil to a heavy-bottom cooking pot or Dutch oven. Saute onions. Add tomatoes and peppers and continuing sauteing until tender.
3
Add all the rest of the ingredients except seafood and cilantro. Bring to full boil, cover, and simmer gently for 40 minutes.
4
Add fish and cilantro, and gently simmer an additional 15-20 minutes. Serve hot with chips and salsa.

Source: food.com

Original recipe ↗

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