Caldo de Mariscos

It’s a traditional Mexican seafood soup, similar to the Marseille soup bouillabaisse, in that it contains many different types of fish and seafood, together with a tomato-based sauce, spices, and herbs.

This seafood soup has a rich, smoky taste that tantalizes the taste buds and awakens the senses. It’s the perfect soup for winter when you need something comforting and warm, but it will undoubtedly rock your world all year round! 

The ingredients of this seafood soup vary, although a caldo de mariscos will almost always contain prawns/shrimp, mussels, white fish, tomatoes, onions, garlic, and a smoky Mexican pepper such as guajillo.

This Spanish phrase translates into English as ‘seafood soup’ or ‘seafood broth.’ 

Some people also call this dish “cazuela de mariscos” (pot of seafood), which refers to little pots made of clay in which it is traditionally served.

It originated in the State of Veracruz, located in the Gulf of Mexico. Historians say that Veracruz was the first town to be named by the famous (or infamous, depending on your point of view) Spanish explorer Hernán Cortés.

Veracruz was the first city founded by the Spanish in Mexican territory in 1519. It was named “Villa Rica de la Santa Veracruz” – because of the day the Spanish arrived, which was Good Friday (vera cruz means “true cross”). 

However, this traditional seafood soup predates the arrival of the Spanish. Mexican seafood broth has its roots in the cuisines of the indigenous cultures who lived in the region long before the Spanish conquistadors arrived. 

Seafood was historically a crucial part of the diet of coastal communities in this area, and this simple yet delicious broth was a way to make the most of the available fresh ingredients. 

It’s a recipe that has evolved, influenced by other cuisines and culinary traditions. The Spanish brought ingredients such as garlic and onion and cooking techniques to add an extra dimension to the dish.

Today, shrimp and other fresh seafood ('mariscos') and fish ('pescado') are some ingredients used to prepare this creamy and delicious soup from scratch. The type of fish served in caldo de mariscos in Mexico usually depends on the day's catch.

Mildly spicy. You can use fewer guajillo peppers or replace them with poblano peppers if you’re not a fan of heat.

This recipe calls for various seafood – a marvelous medley of mariscos! Prawns/shrimp, mussels, and squid are a must, although you can add other types of seafood, such as clams, scallops, and crab.

You can also add octopus. Precook it in a large pot with plenty of boiling water. Add laurel leaves, salt, black pepper, and the octopus. Put a lid on the pot and cook until the octopus is soft and tender. Once cooked, cut it into bite-size pieces.

Set aside and add to the soup along with the fish and shrimp.

Some people add manchego cheese, which melts with the heat from the soup to form a creamy and delectable cheese topping!

Chile guajillo peppers are dried 'mirasol chiles'. They are mild to medium hot, with a smoky taste and fruity undertone, and are very popular in Mexico.