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The Hirshon Mexican Stone Soup - Caldo De Piedra

The Hirshon Oaxacan Stone Soup – Caldo De Piedra

  • Total Time: 0 hours


Units Scale
  • 8 ounces large freshwater prawns, diced and blanched in hot water
  • 4 tsp. minced serrano chile
  • 4 tsp. minced yellow onion
  • 2 tsp. chopped fresh cilantro
  • 2 tsp. fresh epazote leaves, chopped
  • Finely-julienned tortilla strips, fried crisp (optional but recommended)
  • 4 screaming-hot river stones
  • Stone Soup Fumet, as desired (recipe follows; see Note)
  • 4 lime wedges
  • ***
  • Stone Soup Fumet:
  • 2/3 cup roughly-chopped garlic
  • 2 serrano chiles, split in 1/2 lengthwise
  • 1 bunch cilantro, chopped
  • 1/2 cup finely-chopped yellow onion
  • 2 lbs. shrimp or lobster carcasses
  • 1 (28-ounce) can whole tomatoes, puréed
  • 1 gallon bottled water
  • Kosher salt, to taste


  1. For Stone Soup Fumet: Put garlic, serrano, cilantro and onion in heavy pot. Sauté mixture (adding oil, if needed) until onions are translucent; do not brown.
  2. Add the shrimp or lobster carcasses and cook gently until carcasses change color. Add tomatoes and cook until heated. Add water, bring just to a boil, then reduce heat to a gentle simmer and cook until well flavored. Add salt to taste. Strain broth using a fine mesh.
  3. To prepare hot stone for soup, heat 4 smooth and very well-cleaned river stones on a pan in a 500-degree oven for about 2 hours; carefully remove stone with tongs or spoon to place in bowl. Place stone in bowl just before serving.
  4. Arrange shrimp, serrano, epazote, onion, cilantro and tortilla strips, if using, in 4 flat bowls (preferably metal, to avoid the white-hot stone cracking any porcelain or glass bowls), leaving a space in the center of each bowl for the hot stone. Place a hot stone in each bowl. Fill bowl with hot Stone Soup Fumet, as desired. Garnish with lime wedge and serve immediately.
  • Prep Time: 0 hours
  • Cook Time: 0 hours