TEAM RECIPE: Caldo de Pescado con Gambas
September 14th, 2021A Hearty, Family-Sized Mexican Rockfish Stew with Spot Prawns
We cherish traditions. We also love seeing how traditions shift and grow across time and space. And we get all of that and more from this recipe for Mexican rockfish stew with spot prawns from Member Experience Manager Aileen Cañas.
Aileen’s family hails from Arteaga, located in the Mexican state of Michoacán, a state whose name is rooted in the Nahuatl word for “place of the fishermen.” “This recipe has been in our family for at least four generations,” said Aileen, whose mom Maricela B. cooked up a pot of caldo de pescado con gambas for the whole fam to feast on.
TEAM RECIPE: Caldo de Pescado con Gambas
By Wild Alaskan Company
Prep time
20 minutes
Cook Time
55 minutes
Total time
75 minutes
Yield
10-12 servings
Ingredients
- 6 Guajillo chillies
- 4 roma tomatoes, divided (2 left whole, 2 diced)
- ½ cup grapeseed oil
- 2 cups cabbage, finely shredded
- ¾ white onion, diced and divided
- 6 cloves of garlic, divided (3 finely minced, 3 left whole)
- ½ bunch of cilantro, stems and leaves finely chopped
- ¼ of a bunch (small handful) epazote, finely chopped
- 3 ½ tablespoons sea salt, divided
- 1 Mexican chayote, peeled and cubed
- 3 medium russet potatoes, peeled and cubed
- 2 medium zucchinis, cubed
- 1 cup of baby carrots
- ½ teaspoon finely ground Mexican oregano
- 4 (8-ounce) packs of Wild Alaskan spot prawns, unpeeled and with roe (if you’re lucky)
- 5 (6-ounce) packs of Wild Alaskan rockfish, cut into 2-inch strips
Instructions
1. Place Guajillo chilis and 2 tomatoes in medium pot, then cover with water. Bring to a boil and cook for 10 minutes.
2. In large stock pot, heat up grapeseed oil over medium heat. Add cabbage, diced tomatoes, ⅔ of the diced onion, minced garlic, cilantro, epazote, and 3 tablespoons salt. Cook down for 15 minutes, stirring occasionally.
3. Meanwhile, combine remaining garlic, boiled chiles and tomatoes, remaining salt, remaining onion, and 3 cups of water in a blender. You can use the water you used to boil the chiles and tomatoes. Blend until smooth and set aside.
4. Once pot of cabbage/tomatoes has cooked for about 15 minutes, pour contents of blender into the pot and top off with 9 more cups of water. Bring to a boil, then lower heat to a vigorous simmer. Cook for 5 minutes.
5. Next, add remaining vegetables and bring to a boil again. Cook on high for another 10 minutes.
6. Add spot prawns to pot and allow to boil for 1 minute. Then, add rockfish and boil for another 3 minutes until just cooked through. Remove pot from heat, then serve immediately with lime wedges and tostadas or saltine crackers.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
