Posted by: Rachel | September 9, 2012

when bloggers collide…

Before I even start to tell you this story, my thanks to the Austin Food Blogger Alliance (AFBA) and Springdale Farm for hosting one heck of a party last night! Also to the good folks at Cooking Planit for their support of our endeavors, to Brittanie who recreated my “For the Birds” Salsa deliciously, and to Kristin for featuring a great shot of it (the salsa, I mean) on her blog today. Oh, and also thanks to the weather for cooperating… what luck we had!

Long story relatively short, the AFBA has decided to publish a cookbook of member recipes. To be sure that all the recipes work as submitted they asked us to cook/bake/recreate someone else’s recipe submission, then they held a potluck so we could all enjoy. Oh mmmmm!

2 tables of goodies

and the yummies just kept coming!

I’m guessing there were 50 or 60 AFBA members there, maybe more. It was hard to get an accurate count as everyone was table hopping and there were a number of kids and dogs running around. It was a beautiful evening weather-wise, the heat and humidity broke earlier in the day and it was actually pleasant to be outside!

Tons of good eats, as one would imagine, and I got to make a recipe that I really enjoyed. You can see the original here, but I’ll put the recipe a bit further on as well. I didn’t get to meet Heather last night, but I sure liked her recipe (as did the rest of the guests – none to bring home!).

We were tasked with not changing the recipe we were sent, or making notes if we did, for purposes of the cookbook. The only thing I did differently was to add a bit of olive oil for sautéeing the onion and garlic. Other than that I stuck to the original and it was (she said humbly) awfully good. It is also really fast and easy and tasted dandy even though I’d only just made it.

I think it took all of maybe 1/2 hour start to finish, and the hardest part was figuring out how to transport a large pot of very hot soup across town. (Oh, I opted for the “wrap the pot in a big towel, drive slowly, and hope for the best” method. It worked fine and my car smelled great.) Honestly, this recipe is so easy it almost seems like cheating! Seriously, give this a shot and enjoy:

Midnite Chef’s Caldo de Pescado (Fish Soup)

pot of fish soup

here fishy fishy… mmmm!

3-4 tbsp olive oil (my addition)
1 small white onion, diced
2 cloves garlic, minced
3 cups stock (any flavor*)
2 cups water
1 bay leaf
1 15 ounce can diced tomatoes
1 cup frozen corn kernels
1 cup frozen vegetable mix (lima beans, carrot, peas)
1 hot pepper, sliced (**)
1/2 cup rice
salt and pepper to taste
1 pound firm white fish fillets (tilapia, bass, catfish***)
lime wedges for serving

(my only addition – Heat the oil in a soup pot.) Sauté the onion and garlic in a soup pot. Add stock and water, bay leaf, tomatoes, vegetables, hot pepper and rice. Bring to a rapid boil. Reduce to medium and simmer for 10 minutes. Adjust seasoning. Add the fish fillets and cook until done, about 5 minutes****. Serve with lime wedges (I used fresh limes from my Mexican lime tree, she bragged, but store-bought would do, of course).

Serves 4.
*I used chicken stock but vegetable stock would be fine
**I used a red jalapeno sliced very thin, but you could skip this altogether
***I used basa because it is inexpensive, very tasty, and close to the recommended fish
****This may take a little longer depending on the thickness of the fillets. Took almost 10 minutes for the basa but it was still nearly frozen. So…

All you need “with” is a nice green salad and maybe some good bread. Mighty fine, thanks Heather!!



  1. This sounds delicious and what a great idea – for the cook book and the party! Using fillets is a good idea too and the corn makes it sound to me like a chowder (although I don’t know much about them). Here the soupe de poisson is made with a mix of very bony Mediterranean fish – I made it once. Never again! Getting the bones out was very difficult!

    • I guess it was a little “chowder-y” in the Manhattan sense, but it was almost like a tortilla soup in the Tex-Mex sense. In any sense, it sure was good (she said modestly…:-))

  2. You’re certainly right that so many good things came together to make for a perfect evening! So nice meeting you!

  3. I love fish soup and that sounds an easy and delicious version. Sounds like a good day out:)

  4. The soup turned out great! So nice to see you, as always, and thanks for being willing to haul a pot of hot soup on a summer day all the way across town!

    • Most everything turned out great! Great fun and weren’t we lucky with the weather? Wow…

  5. What a fun event. The soup does sound very good. The days are getting cool now and the evening ever cooler. This would be perfect meal.

    • Not exactly cool here yet, but cool enough to enjoy this soup! Let me know if you try it. I think you could make it with most any sort of seafood… and you have plenty of choices up there!

      • Haddock is always fresh…I think it would be great in the recipe.

      • Yup, I think you are right… but it is usually (in my experience) thick and dense, so you might chunk it up or just simmer it a little longer. Oh mmmmmm….!!

  6. Dang Rachel, thank you for your kind words! I missed meeting you as well (and others too!) I had to watch a couple of the children running around that belong to me 🙂 One of which ended up in the fire pit (sans fire thank goodness!!!) It was a great outing for the family, all the food I tried was good 🙂

    • Yikes! Well, your soup was a great hit… hope to meet you another time!

  7. I think I am going to focus on making my own stocks this week, this lovely recipe reminds me that the stock has such a lot to do with the flavours.. Sounds like you guys had a great time..c

  8. Wow! The AFBA sounds amazing. We have a small group that meets sometimes in Central Florida but nothing like that. I’m jealous. And I really want to taste that soup!

    • Well I guess you’ll just have to organize a group (in your spare time hahahaha…) Or, you could move to Austin 😉

  9. […] than my own. I am so going to make that cheesy horseradish grits recipe, and you remember the fish soup I made back during the recipe testing phase? The original recipe for that is in there as well. […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: