posted by Ann Sanders 11-24-98 7:15 AM
Caldo Largo de Veacruz
1 fish head or 1/2 lb. fish scraps
5 cups 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 1/2 lbs. red snapper or other white fish
filets
Wash fish head or scraps and place in large pot; add water and salt. Bring to a boil;reduce heat and 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 and 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 and cook 5 minutes over mediun heat. Add cooked tomato puree and cilantro to fish broth.
Rinse fish fillets and
Cut in chunks.
Bring fish broth mixture to a boil and
add fish. Bring to a boil again; reduce heat and simmer uncovered 10 minutes. Taste and add more salt if needed.
4 - 6 servings