Caldo is essentially the Spanish word for broth, which can be made with vegetables, meat bones, fish and/or shellfish. This recipe is inspired by my travels from the chilly, wet coast of the Bay of Biscay through snowy mountain villages in the Pyrenees among the countries of Spain, Andorra and France. Inside the stone facade of a village bar, in addition to a glass of wine and a bite to eat, you may find hot cups of caldo.
Smoked paprika—or pimentón, as the Spanish call it—is entwined with the cuisine of this region both for flavor and color. Pimentón a la Vera is the most revered D.O. (Denominacion of Origen), a board regulated growing and production classification similar to European wine regions. Just four varieties of peppers are allowed to be slowly smoked using only oak as a fuel. The unique soil of La Vera creates a pepper low in capsicum (heat) and high in carotene, making the end product a brilliant red.
Tarragon lends its aromatic, sweet, and often licorice essence to this caldo. It’s one of the fines herbes (noble herbs), which includes chervil, parsley and chives. Tarragon grows as a perennial in Western New York and is easy to dry and preserve at home.
If you prefer more protein, use this recipe as a base and add cooked sausage, chicken, tofu or egg noodles.
Ingredients
- 4 shallots, chopped
- 4 celery stalks, chopped
- 4 carrots, chopped
- 6 cloves garlic, crushed
- 1 teaspoon black pepper
- 1 ½ teaspoons salt
- ½ teaspoon smoked paprika
- 1 teaspoon dried tarragon
- 2 quarts cold water
- ½ teaspoon dried lemon zest, ground
Preparation
1. Saute shallots, celery and carrots over medium to high heat until carrots can be mashed. Add garlic, salt, pepper and paprika and continue sauteing for two more minutes.
2. Add two quarts cold water and tarragon and reduce heat to low until it boils. Let simmer for 1–2 hours.
3. Add dried lemon zest and serve. Optional: top with a quality grated Romano cheese and fresh chives.
