Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenMexican And Hispanic - Caldo Largo De Veacruz
Famous Authors (View All Authors)
Mexican And Hispanic - Caldo Largo De Veacruz Post by :msyoung Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1764

Click below to download : Mexican And Hispanic - Caldo Largo De Veacruz (Format : PDF)

Mexican And Hispanic - 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 30minutes.

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 midiun heat. Add cooked tomato puree and cilantro to fish broth.
If you like this book please share to your friends :
NEXT BOOKS

Mexican And Hispanic - Seafood -  Filetes De Pescado A La Veracruzana Mexican And Hispanic - Seafood - Filetes De Pescado A La Veracruzana

Mexican And Hispanic - Seafood -  Filetes De Pescado A La Veracruzana
1 tablespoon olive oil 1 1/2 cups thinly sliced onion 4 cloves garlic, minced 3 pounds ripe tomatoes, chopped 1 cup sliced pitted manzanilla (or green) olives, divided 1/2 cup water 1/4 cup capers, divided 1/4 cup sliced pickled jalapeno peppers, divided 3 tablespoons chopped fresh flat-leaf parsley 1 1/2 teaspoons dried Mexican oregano 3 bay leaves 1 teaspoon salt, divided 6 (6 ounce) red snapper or other firm white fish fillets 1/4 cup fresh lime juice flat-leaf parsley sprigs (optional) Heat the oil in a Dutch oven over medium-high heat. Add onion and garlic, and saute for 5 minutes or
PREVIOUS BOOKS

Mexican And Hispanic - Homemade Chorizo Mexican And Hispanic - Homemade Chorizo

Mexican And Hispanic - Homemade Chorizo
1/2 lb. pork sausage, 1/2 lb. beef, venison or elk burger, or 1 lb. hamburger 1 cap cider vinegar Dash of cumin Dash of oregano Dash of salt and pepper 1 clove garlic 1/4 cup red chili powder or season to taste Combine all ingredients. Cook until done. I add about 8-10 eggs into cooked meat. Cook until eggs are done.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT