Fish Stew from the Costa Chica: Caldo Largo de Pescado
For the broth:
- 2 ½ pounds bones from mild white fish, such as snapper or bass, with 1 or 2 heads
- juice of 1 lime
- 3 sprigs parsley
- 1 small onion, roughly chopped
- 2 large cloves garlic, roughly chopped
- water to cover
For the stew:
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 large cloves garlic, chopped
- 1 whole fresh serrano or jalapeño chile, pierced with a fork
- 1 pound tomatoes, peeled, seeded and chopped (or use canned tomatoes)
- 2 sprigs each thyme and oregano
- reserved fish broth
- 1 ½ pounds snapper or other mild white fish fillets, cut into chunks
- green olives and chiles largos in vinagre to garnish
Place all broth ingredients in a large pot with water to cover, bring to a boil lower heat and simmer, covered for 1 hour.
Strain and reserve the broth, discarding solids.
Heat the oil, add the onion, garlic and serrano chile, and sauté until the onion begins to get translucent.
Add the tomato, herbs and reserved fish broth and bring to a boil. Add the fish chunks, lower heat and simmer for 10 minutes.
Serve in bowls, garnished with green olives and chile largo. (These are canned, light colored chiles. If desired, substitute jalapenos in escabeche.) Serves 4.