Author: Sue Lau
Caldo de Mariscos (Mexican Seafood Soup)
Servings: 10 Time: 60 min Difficulty: easy
- 1 cup chopped onion
- 5 cloves garlic chopped
- 15.5 ounce can diced fire roasted tomatoes with juice
- 1 cup water
- 3 tablespoons ground Pasilla chili powder
- 8 ounces peeled turnip diced
- 8 ounces small white potatoes diced
- 8 ounces carrot peeled and oblique cut (or diced)
- 2 Knorr “Caldo de Cameron” bouillon cubes or shrimp bouillon
- 4 teaspoons fish base
- 7 cups water or may use shrimp and fish stocks and omit bouillon and fish base
- 10 ounces boneless tilapia or similar fish
- 10 ounces deveined ez-peel shrimp with shells on
- 10 ounces assorted seafood calamari rings, mussels, clams, shrimp(scrub shells of clams and mussels if not done already)(discard any shells that do not open during cooking)
- lime wedges
- chopped cilantro
- sliced fresh serrano or fresh jalapeno peppers
Place onion, garlic and canned tomatoes with juice in a saucepan and simmer 15 minutes;
allow to cool a bit so you can puree it.
Puree tomato mixture in a food processor or use a hand-held blending stick in the pan, your choice.
Add pasilla chili powder, diced vegetables, bouillon cubes, fish base and water to pan and stir.
Bring soup to a boil, then reduce heat and simmer, covered, for 20 minutes, stirring occasionally.
Gently add the whole fish fillet, and the other seafood to the pan and continue to cook for another 5-10 minutes until shells on clams have opened and the fish is firm and opaque.
Serve soup garnished with cilantro and serrano peppers, and a wedge of lime to squeeze into the soup.
From the kitchen of palatablepastime.com