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Caldo de Mariscos
cook:
40 min
This is a seafood soup made with mainly shrimp and some cod, it could be made with all shrimp, or with any other seafood such as octopus, scallops, clams, crab, etc.
6 servings
US
original
metric
6 servings
US
original
metric
Ingredients
Directions
Ingredients
1 lb shrimp, head on
1 lb shrimp, peeled and deveined
1 lb cod filet
2 tbsp oil
4 roma tomatoes, quartered
1 onion, roughly chopped
6 cloves garlic
5 guajillo chiles, stems & seeds removed
4 chiles de arbol
3 chipotle peppers adobo
8 cups water
2 tbsp seafood seasoning (old bay, I used a local seafood seasoning)
1 lb baby gold potatoes, diced
3 carrots, diced
3 celery stalks, diced
3 corn cobs, cut into thirds
2 tbsp ground shrimp (optional)
2 bell peppers, diced
3 calabacitas, diced (or 2 zucchini)
1 bunch cilantro
rice for serving
lime juice
tostadas
avocado
Get ingredients with
Directions
Directions
Ingredients
1 lb shrimp, head on
1 lb shrimp, peeled and deveined
1 lb cod filet
2 tbsp oil
4 roma tomatoes, quartered
1 onion, roughly chopped
6 cloves garlic
5 guajillo chiles, stems & seeds removed
4 chiles de arbol
3 chipotle peppers adobo
8 cups water
2 tbsp seafood seasoning (old bay, I used a local seafood seasoning)
1 lb baby gold potatoes, diced
3 carrots, diced
3 celery stalks, diced
3 corn cobs, cut into thirds
2 tbsp ground shrimp (optional)
2 bell peppers, diced
3 calabacitas, diced (or 2 zucchini)
1 bunch cilantro
rice for serving
lime juice
tostadas
avocado
Get ingredients with
Step 1
To a large skillet on medium high heat, add 1 tbsp oil, add the tomatoes, onion and garlic. Saute for 5-7 minutes.
2 tbsp oil
4 roma tomatoes, quartered
1 onion, roughly chopped
6 cloves garlic
Step 2
Add the dried peppers and saute for another 5 minutes, making sure not to burn the dry peppers.
5 guajillo chiles, stems & seeds removed
4 chiles de arbol
Step 3
Add the mixture of veggies to a blender along with the chipotle peppers, use 3 chipotle peppers in adobo sauce OR 3 tbsp of chopped chipotle peppers(some stores sell them in jars already chopped) and add 1 cup of water. Blend until fully smooth.
3 in chipotle peppers adobo
8 cups water
Step 4
To a large soup pot on medium high heat, add the remaining 1 tbsp oil, the blended sauce and the remaining 7 cups of water.
2 tbsp oil
8 cups water
Step 5
Add in whatever seafood seasoning you are using and the ground shrimp, mix to combine.
2 tbsp seafood seasoning (old bay, I used a local seafood seasoning)
2 tbsp ground shrimp (optional)
Step 6
Once the broth starts to simmer, add in the veggies that take the longest to cook, which are the potatoes, carrots and celery. Cook for 8 minutes.
1 lb baby gold potatoes, diced
3 carrots, diced
3 celery stalks, diced
Step 7
Next add in the corn and cook for 6 more minutes.
3 corn cobs, cut into thirds
Step 8
Now add in the diced bell peppers and the diced calabacitas (or zucchini), cook for 4 more minutes.
2 bell peppers, diced
3 calabacitas, diced (or 2 zucchini)
Step 9
Dice the cod filet into 1 inch cubes.
1 lb cod filet
Step 10
Add the cod and both shrimps, the head on with the peel shrimp and the peeled and deveined shrimp. You can use only one kind, I used the head on shrimp mainly for the presentation. Mix to combine and cook for 5-6 more minutes.
1 lb shrimp, head on
1 lb shrimp, peeled and deveined
1 lb cod filet
Step 11
Add in the cilantro and submerge into the broth. Let simmer for 3-4 more minutes.
1 bunch cilantro
Step 12
At this point taste the soup broth and add any more seasonings to taste if needed.
Step 13
Serve the soup in a bowl, I like to add a scoop of cooked rice(I used my buttery corn rice - recipe is on here and video is also posted), garnish with some more cilantro and finish it off with a squeeze of lime juice. I also ate the soup with a tostada with mashed avocado on top.
rice for serving
lime juice
tostadas
avocado
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