I love good a shark recipe. Especially since, shark is always tender and flavorful. That's why it's often substituted for swordfish. And here's another thing, I love shark fishing. Especially thresher shark fishing from my kayak. Although it can be dangerous because of the thresher shark's tail, it is by far the most exciting fishing a fisherman could ever want.
My new recipe, Caldo De Pescado will fill your kitchen with aromas of a hearty Mexican fish soup. Interestingly, this recipe uses chocolate mole, that adds old world Mexican flavors to the broth. In the end, it's quick and easy to make, and I'm sure, this soup will become a go-to recipe in any fisherman's casaita.
How about a Hawaiian shark poke? Super good and insanely tender. Check out it!
My coastal thresher shark. That's some good eats!
Caldo De Pescado (4 large soup bowls)
Just like in Mexico, you can use any fish for this soup, even fresh water fish. Then all you need is a few ingredients from your local Mexican market, and one large soup pot with a few hungry faces.
2 pounds shark cut into 1” squares
2 tablespoons concentrated CaCao (chocolate) Mole
2 tablespoons vegetable oil
1 whole white onion, diced
4 cloves garlic, minced
5 pablano peppers, coarse dice
5 fresh ears of corn cut into 2” lengths
10 cups chicken stock
2 medium limes, juiced
Red onion sliced for garnish
2 tablespoons chopped cilantro for garnish per serving
1 teaspoon Mexican oregano garnish per serving
Now Turn This Shark Recipe Into A Yummy Soup!
1. Begin by heating 2.5 quarts (10 cups) of chicken stock to a boil.
2. Now, in a separate large pot, heat of veggie oil. Next, begin to saute the onions for a minute or two, then saute the garlic. Remember, add a pinch of salt and pepper.
3. Next, add 2 tablespoons of concentrated chocolate mole to the onions and garlic. Then continue to cook and stir for 5 minutes. Now, add the pablano peppers and saute for another 5 minutes.
4. Continuing, add the hot chicken stock to the pot and simmer the soup for another 10 minutes. Now, add the cut pieces of corn and then, cook for 15 minutes while continuing to simmer the soup. Or, until the corn is tender.
5. Finally, add the fish and cook for 5-10 minutes. And, then turn off the heat and add the juice from the 2 limes.
6. Just before eating, add some fresh cilantro, red onion, and a pinch of dried Mexican oregano. Enjoy!
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Cast Iron Dutch Pot
➤ Stock Pot Stainless Steel 20-quart w/Lid http://amzn.to/2CG2boJ
➤ Large 10.5-quart Aluminum Soup Pot w/Lid http://amzn.to/2CJLAfy
➤ Ex-Large Bamboo Cutting Board 18"x14" http://amzn.to/2EXy1uL
➤ 12-inch Chef's Knife
➤ Wusthof Pro Cook’s Knife 12-inch
➤ Porcelain Ramekin Pinch Bowls 6-ea https://amzn.to/2IaIE2E
➤ Morton Kosher Salt 3lbs
➤ Adjustable Pepper Grinder, Clear
➤ Spicy World Black Peppercorn 16-oz bag http://amzn.to/2CTif3a
➤ Dark Mexican Mole Paste-17.6oz
➤ Multi Length 8-piece Wooden Spoons http://amzn.to/2CUR20e
➤ Knorr Granulated Chicken Stock
➤ Cuda 10" Fillet Knife
➤ Orange Citrus Juicer/Squeezer
➤ Professional Stainless Steel Soup Ladle http://amzn.to/2Gmypnf
➤ Set of 4 Large Porcelain Soup Bowls
PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video
➤ GoPro HERO4 Black