Caldo de Pescado

Simple Caldo de Pescado

My inspiration for this simple caldo came from Vietnamese Pho. I noticed that many times the broth they use at Vietnamese restaurants has animal ingredients, so in order to avoid this, I use vegetable broth, or just make my own veggie broth.

Ingredients: 2 tbs olive oil, wild caught cod fish fillets, whole kernel corn, carrots, rice vermicelli, 1/4 medium size chopped onion, 1 stalk chopped celery, diced tomatoes, salt, pepper, cilantro, basil

Caldo:

Heat the oil in medium heat in a pot and saute the onions and the celery until soft. Add the tomatoes (5-6 cherry tomatoes or a small tomato). Season both sides of the fish with salt and pepper. Place the fish on the pot on top of the veggies. Wait 3 mins. and flip the fish. Wait 3 more mins. and add 3 cups water. Raise the temperature to bring to a soft boil. Add the carrots -chopped to desired size(s). Allow to boil for 5 mins. 

Rice Vermicelli/noodles:

Bring 3 cups water to a fast boil in another pot. Add a fold of rice noodles. Boil until al dente (7-10 mins.). Remove from heat, drain, and run cold water through to stop the noodles from cooking any further.

When ready to eat the caldo, pour the caldo in your favorite deep dish or bowl, add desired amount of vermicelli to it, add flavor with cilantro and fresh basil.

To make this caldo tastier: add good quality scallops, crab meat, and fresh rosemary.