Helena's Chorizo & Catfish Soup


Photo: Helena Gustavsson Giesea
Print this recipe

Ingredients

2 cups Carrots
2 cups Red Potatoes
1 cup White Onion
1 cup Chayote Squash
2 cups Roma Tomatoes
4 oz Pork Chorizo
2 pounds Catfish fillets plus bones, tail and fins
1/2 gallon Water
2 Bay Leaves
2 cloves Garlic
1 tablespoon Dry Oregano Leaves
1/4 cup Fresh Cilantro
3 tablespoons Salt
8 Small Corn Soft Tortillas
8 tablespoons Crumbled Cotija Cheese
4 tablespoons Olive Oil

Preparation

1
Cut all Root Vegetables, Squash and Tomatoes in large dice pieces.
2
Cook Chorizo on medium heat in a 2 gallon soup pot until light brown.
3
Add Fish bones Bay Leaves, Garlic, Oregano and the water, bring to a boil, take down heat and simmer for 40 minutes.
4
Take out fish bones, tail and fins.
5
Add all Vegetables and cook for another 15-20 minutes.
6
Add Catfish Fillets in bite size pieces, ruffly chopped Cilantro and Salt, cook for another 5-10 minutes, until fish is cooked and vegetables are soft.
7
Crumble Cotija over each Corn Tortilla and sprinkle Olive Oil over. Brown under oven broiler until golden and crispy.
8
Serve soup with Tortilla on top.
.

About

This soup taste even better the next day.

Created this recipe for the "Go Autentico Challenge" using Cacique's flavorful products.

Tags:

Mexican
seafood
soup
catfish
cotija
chorizo
tortilla

Yield:

8.0

Added:

Tuesday, December 14, 2010 - 6:14pm

Creator:

Related Cooking Videos