Caldo de Mariscos
A vibrant Mexican seafood broth loaded with shrimp, fish, clams, and mussels in a rich tomato and chile base. Served with lime, cilantro, and warm tortillas for an authentic coastal experience.
- Total time
- 45 min
- Servings
- 4
- Calories
- 320
- Protein
- 45g
Ingredients
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Open the appInstructions
Step 1
Toast dried guajillo chiles in a dry skillet over medium heat for 30 seconds until fragrant. Remove seeds, soak in warm water for 10 minutes, then blend with 1 cup soaking liquid until smooth.
Step 2
Pat shrimp, fish, clams, and mussels dry with paper towels.
Step 3
Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté until softened, about 4 minutes.
Step 4
Add minced garlic and sliced jalapeños, cook for 1 minute until fragrant.
Step 5
Stir in tomato paste and cook for 2 minutes, then add canned tomatoes with juice.
Step 6
Pour in fish stock and add the blended guajillo chile mixture. Add cumin and bay leaves. Simmer for 10 minutes to blend flavors.
Step 7
Increase heat to medium-high. Add shrimp and fish pieces, simmer for 3 minutes.
Step 8
Add clams and mussels, cover, and simmer for 5-7 minutes until shells open. Discard any unopened shells.
Step 9
Season with salt and black pepper to taste. Stir in fresh cilantro.
Step 10
Ladle caldo into large bowls, ensuring each bowl has a mix of seafood. Serve with lime wedges and warm tortillas on the side.
Tools you’ll need
- large pot (6-8 quart)
- 12-inch skillet
- blender
- cutting board
- chef's knife
- wooden spoon
- ladle
- paper towels
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