Cocido de Pescado


  • 1/3 cup olive oil
  • 1 each onion, halved and sliced
  • 2 fennel bulbs, halved and sliced
  • 10 each cloves garlic, sliced
  • 2 teaspoons Mexican oregano
  • 2 teaspoons saffron
  • 3 each Andouille sausages, sliced on the bias
  • 2 quarts sea clam juice
  • 1 each orange, cut into eighths
  • 28 ounces garbanzo beans, drained and rinsed
  • 2 pounds Idaho Yukon Gem® potatoes, halved or quartered
  • 2 pounds grouper, sea bass or halibut, cut into 2-inch pieces
  • 4 each Roma tomatoes, seeded and cut into quarters
  • 1 large handful fresh basil leaves; coarsely chopped


  1. Place olive oil in a large stockpot. Over medium heat, sauté the onions, garlic and fennel until soft. Add Mexican oregano, saffron and sausage and cook for 2 minutes. Add clam juice and oranges. Bring to boil and turn down and simmer for 15 minutes.
  2. Add potatoes and garbanzos. Simmer until potatoes are cooked but firm. Add fish and gently poach until cooked through but not falling apart. Gently toss in tomatoes and basil. Cook until tomatoes are hot (approximately 30 seconds), then ladle into large soup bowls and serve with rustic bread.
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Yield: 8 servings

Fred Muller
Formerly of - El Meze Restaurant
Taos, NM

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