Caldo de pescado casero

Hello everybody, hope you're having an incredible day today. Today, we're going to make a special dish, Caldo de pescado casero. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Caldo de pescado casero is one of the most popular of current trending meals on earth. It's appreciated by millions every day. It is simple, it is fast, it tastes delicious. They're fine and they look wonderful. Caldo de pescado casero is something which I have loved my whole life.

Many things affect the quality of taste from Caldo de pescado casero, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Caldo de pescado casero delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Caldo de pescado casero estimated approx 15 minutos.

To begin with this recipe, we must prepare a few components. You can cook Caldo de pescado casero using 11 ingredients and 3 steps. Here is how you can achieve that.

Caldo de pescado hecho de una forma casera aprovechando los desperdicios de la compra de unas lubinas u otro tipo de pescado.

Ingredients and spices that need to be Take to make Caldo de pescado casero:

1. Las colas, raspa, cabezas, tripas, etc. de cualquier pescado que compramos e indicamos nos saquen y den solo los lomos en la pescaderia
2. 1 Tomate
3. 1 Cebolla
4. Hojas Laurel
5. 1 Trozo Nabo
6. 1 Trozo Calabaza
7. 1/2 Pimiento verde
8. Zanahoria
9. Dientes ajo
10. Aceite
11. Sal

Steps to make to make Caldo de pescado casero

1. En una olla ponemos 1 o 2 litros de agua (de calidad no del grifo) ponemos todos los desperdicios de pescado que nos ha sobrado de sacar los lomos a 3 lubinas (por ejemplo) una vez el agua hirviendo, agregamos el Laurel, el Tomate, la Cebolla partida por la mitad, los dientes de Ajo pelados y enteros, los trozos de Calabaza y Nabo asi como el Pimiento troceado ponemos un chorreon de Aceite y un poco de Sal.
2. Dejamos cocer durante unos 12 minutos, apartamos del fuego tapamos dejamos que se enfrie y cuando se ha enfriado, colamos todo pasando solo el líquido o Rico Caldo de Pescado (para utilizar posteriormente en múltiples recetas), este caldo se puede hacer con mas ingredientes, y con otros tipos de restos de pescados, etc.
3. Sale muy rico y solo el olor que desprende es extraordinario

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