Caldo de Piedra

Step by stepInstructions

1. Heat the stones in a hot fire, on a gas burner or under a broiler until they are very hot, even slightly glowing — this takes 20 to 30 minutes.
2. Meanwhile, place the fish, tomatoes, onion, garlic, chiles, cilantro and salt in a large heatproof bowl or jícara with the water.
3. Using tongs or a wooden spoon, carefully drop the hot stones into the liquid; the water will boil violently around them.
4. Stir gently and let the fish cook in the bubbling water for 3 to 5 minutes, until opaque and just cooked.
5. Remove the stones with tongs and serve the caldo immediately, in the same vessel or in deep bowls, with lime wedges and tortillas.