Caldo de Piedra
A theatrical coastal Mexican seafood broth where hot stones are dropped into the pot to cook fish, shrimp, and clams tableside. Dramatic, aromatic, and ready in under an hour.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 475°F. Place 6–8 smooth stones (each fist-sized) on a sheet pan to heat for 15 minutes. Stones must be non-porous and dry to avoid cracking.
Step 2
Cut fish fillets into 2-inch chunks. Pat all seafood dry with paper towels.
Step 3
Heat oil in a large pot over medium-high. Add onion and garlic; sauté until softened and fragrant, ~3 minutes.
Step 4
Pour in stock. Bring to a simmer. Season with salt and black pepper to taste. Reduce to medium heat.
Step 5
Gently add fish chunks and clams. Simmer for 4 minutes without stirring.
Step 6
Add shrimp. Simmer 2 more minutes until shrimp turn pink and clams begin to open.
Step 7
Squeeze juice from 1 lime into the pot. Taste and adjust salt; the broth should taste bright and salty.
Step 8
Carefully remove hot stones from oven with tongs. Divide seafood and broth into 4 deep bowls at the table.
Step 9
Theatrically drop one hot stone into each bowl—it will sizzle and infuse the broth with mineral heat.
Step 10
Garnish with cilantro. Serve with remaining lime wedges and crusty bread for soaking up the broth.
Tools you’ll need
- sheet pan
- oven
- kitchen tongs
- large heavy-bottomed pot (6-quart minimum)
- cutting board and knife
- paper towels
- 4 deep bowls
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