Ann Sanders posted 11-24-98
Caldo Largo de Veacruz
1 fish head or 1/2 lb. fish scraps
5 c. water
1 tsp. salt
4 small tomatoes (1lb)
1 small onion
3 garlic cloves, unpeeled
1 dried small hot chile
3 tbl. olive oil
1 or 2 cilantro sprigs
1 1/2lbs. red snapper or other white fish filets
Wash fish head or scraps.
Place in large pot.
Add water and salt.
Bring to a boil; reduce heat.
Simmer uncovered 30 minutes.
Remove fish head or scraps; discard.
Strain broth and return to pot.
Heat a large skillet over medium heat.
Place tomatoes, onion, garlic cloves and chile in skillet; toast lightly.
If chile begins to burn, remove from skillet.
Remove garlic as soon as peel starts to brown.
Toast tomatoes and onion until scorched on all sides.
Peel toasted garlic and scorched tomatoes.
Combine with scorched onion and toasted chile in blender and puree.
Heat oil in skillet.
Add tomato puree.
Cook 5 minutes over medium heat.
Add cooked tomato puree and cilantro to fish broth.
Rinse fish fillets.
Cut in chunks.
Bring fish broth mixture to a boil;add fish.
Bring to a boil again; reduce heat.
Simmer uncovered 10 minutes.
Taste and add more salt if needed.
4 - 6 servings