MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caldo Largo de Pescado (Fish Stew)
 Categories: Seafood, Vegetables, Chilies, Stews, Herbs
      Yield: 4 Servings
 
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  2 1/2 lb Fish bones w/1 or 3 heads
           Juice of 1 lime
      3    Sprigs parsley
      1 sm White onion; rough chopped
      2 lg Cloves garlic; rough chopped
           Water to cover

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      2 tb Oil
      1 md White onion; chopped
      2 lg Cloves garlic; chopped
      1    Fresh serrano; pierced with
           - a fork
      1 lb Tomatoes; peeled, seeded,
           - chopped
           +=OR=+
 14 1/2 oz Can diced tomatoes w/chilies
      2    Sprigs each thyme & oregano
           Reserved fish broth
      1 lb Snapper fillets; in chunks
      1 lb Peeled, deveined shrimp
           Green olives & chilies
           - largos in vinagre; garnish
 
  Place all broth ingredients in a large pot with water
  to cover, bring to a boil lower heat and simmer, covered
  for one hour.
  
  Strain and reserve the broth, discarding solids.
  
  Heat the oil, add the onion, garlic and serrano chile,
  and saute until the onion begins to get translucent.
  
  Add the tomato, herbs and reserved fish broth and bring
  to a boil. Add the seafood, lower heat and simmer for
  10 minutes.
  
  Serve in bowls, garnished with green olives and chilies
  largo. (These are canned, light colored chilies. If
  desired, substitute jalapenos in escabeche or
  pepperoncini.)
  
  Suggested by the book "Caldo Largo" by Earl Thompson
  Signet; 1977
  
  Uncle Dirty Dave's Kitchen
 
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