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caldo de mariscos.

Caldo de Mariscos


  • Author: Michelle Minnaar
  • Total Time: 1 hour
  • Yield: 6 portions 1x
  • Diet: Gluten Free

Description

Dive into a world of seafood flavors with Caldo de Mariscos. This Mexican seafood soup is a comforting, hearty, and delicious treat!


Ingredients

Units Scale

Vegetable Broth

  • 30ml (2 tbsp) olive oil
  • 2 onions, finely chopped
  • 4 garlic cloves, crushed
  • 3 large carrots, grated
  • 3 leeks, finely chopped
  • 1 celery stalk, finely chopped
  • 1 red pepper, finely chopped
  • 250ml (1 cup) white wine
  • 4.5L (1 gallon) water
  • salt and pepper, to taste

Spiced Tomato Sauce

  • 6 guajillo peppers
  • 2 (400g/15oz) cans plum tomatoes

Seafood

  • 450g (1lb) mussels
  • 450g (1lb) shell-on prawns/shrimp
  • 450g (1lb) cod, cut into bite-sized cubes
  • 450g (1lb) seabass, cut into bite-sized cubes
  • 450g (1lb) squid, sliced into rings
  • 112g (1/4lb) cockles

Garnishing

  • a handful of cilantro, chopped
  • 2 limes, cut into wedges

Instructions

  1. For the Vegetable Broth: Heat the oil in a large pot. 
  2. Gently fry the onion, garlic, carrot, leek, celery, and red pepper for around 10 minutes or until the vegetables have softened. 
  3. Turn up the heat, wait a minute, then pour the wine, which should sizzle away.
  4. After 1 minute, add the water and cook uncovered for 10 minutes or until the vegetables are fully cooked. 
  5. Now, you can decide just how chunky you want your soup. I prefer my soup base to be smooth, so I blended the broth in batches in my food processor and then returned it to the pot.
  6. For the Spiced Tomato Sauce: Soak the guajillo peppers in hot water until softened. 
  7. Place the peppers and the plum tomatoes in a food processor and blitz until smooth. 
  8. Add the spiced tomato sauce to the vegetable broth. Season to taste.
  9. To Make the Mexican Seafood Soup: Increase the heat until the soup base reaches a steady simmering point. 
  10. Tip in the seafood and stir.
  11. Wait for a simmering point to be reached again, and once it does, cook the seafood for 3 minutes or until cooked.
  12.  Divide the soup between bowls, top with cilantro, and serve with lime wedges. Enjoy!

Notes

  • You can control the soup's heat by adding or reducing the guajillo peppers used in the tomato sauce. 
  • Feel free to chop and change the seafood ingredients to your preference or whatever’s available. Firm white fish filets work best in this case, such as grouper, snapper, halibut, monkfish, catfish, etc. 
  • If you can get a fresh seafood broth, use it instead of the homemade vegetable broth and skip adding the spiced tomato sauce. Proceed with the recipe from there.
  • Traditionally, epazote is used to finish the recipe, but cilantro has been used since this ingredient isn’t readily available.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Boil
  • Cuisine: Mexican

Keywords: caldo de mariscos, mexican seafood soup, seafood soup recipe, mexican soup recipe, mariscos recete, shellfish recipe, shellfish soup