Special thanks to Janet Kushner at Jauja Cocina Mexicana for this recipe, which I have unabashedly stolen!

My wife was raised in the Catholic faith, which came with all manners of rituals, rites and traditions.  One of these is avoiding meat during the Lenten season, which is the 40-day period that begins on Ash Wednesday and ends at sundown, Holy Thursday.  Eating meat from warm blooded animals is forbidden, but fish, and other seafood, is permitted because they are cold blooded.  There’s a lot to unwrap there, but suffice it to say, Lent is something I can get behind, especially since I love seafood.

I come from a Protestant background, specifically an evangelical, Pentecostal, fire-and-brimstone sort of sect that has its own dos and don’ts, which include things like prohibiting alcohol, dancing, and gambling.  Eat anything you want, but don’t dare have any fun while doing it!

Over the years I’ve realized that living a good life requires nothing more than treating people with decency and respect.  It seems to me that religion can muddy the water, making it difficult to see the important things in life.  Be kind. Be generous.  Be sincere.

All that said, I still enjoy Lent when it rolls around each year!  Let’s have some fish!

Note: The sauce from this recipe is a very versatile soup base.  You could substitute the fish with meatballs, rice, lentils, or anything else that strikes your fancy.  Control the spiciness of the sauce by adding or subtracting the chile de arbol.

Caldo de Pescado

Ingredients:

1 ½ lbs Tilapia filets, sliced into large pieces

1 oz. dried shrimp (eyes removed)

4 Roma tomatoes (quartered)

2 chile guajillo

1 chile ancho

A few chile de arbol, optional

½ onion, sliced

3 cloves garlic, peeled.

1 large leek, thinly sliced

1 bay leaf

1 Tbs oregano, crushed

Salt to taste

1 small handful cilantro leaves

3 carrots, peeled and cut into ½” pieces

2 medium potatoes, peeled and cut into ½” pieces

Directions:

Cover cut potatoes in water and soak until needed.

Sauté onion, leek, and garlic for 5 to 6 minutes.  Set aside.

Sauté dried shrimp for 1 minute.

Add chiles.  Sauté for 2 minutes.

Add tomatoes.  Sauté for 2 minutes.

Add 1 ½ cup water.  Cover and simmer for 10 minutes.

Add cooked salsa to blender.  Add onion, leek, and garlic.  Add 1 ½ cup water.  Puree and strain into large bowl.

Add pureed salsa to a large pot. 

Add bay leaf and oregano.

Cook uncovered over medium heat for 10 minutes.  Stir frequently.

Add potatoes and carrots.

Add 5 cups water and salt to taste.

Cook uncovered over medium heat for 20 minutes.

Add tilapia and cilantro.

Cook for 5 minutes and serve.

Top bowls with minced onion and jalapeño.

Serve with warm corn tortillas.

Enjoy good food with friends!