Caldo De Mariscos Recipe

Prepare seafood

Rinse shrimp, fish pieces, mussels/clams, and squid (if using) under cold water. Pat dry with paper towels. If using shellfish with shells, discard any that remain open after a light tap.

Pour the water or seafood stock into a large pot (4–5 quart). Keep covered and warm while you prepare the base.

If using white wine, reserve for deglazing in the next section.

Sauté aromatics

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add chopped onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add minced garlic, diced carrots, celery, and red bell pepper. Cook 4–5 minutes more until vegetables begin to soften and garlic is fragrant.

Build the base

Stir in the smoked paprika, ground cumin, dried oregano, and red pepper flakes (if using). Cook 1 minute to bloom the spices. Add the tomato sauce and chopped fresh tomatoes; stir to combine and cook 2–3 minutes to break down the tomatoes.

Add the diced potatoes and bay leaves to the pot. Pour in the warm stock (and the white wine if using) and bring to a gentle boil. Reduce heat to a simmer and cook until potatoes are tender, about 12–15 minutes.

Taste the broth and add salt and black pepper, adjusting as needed. If the broth tastes flat, add an additional 1/2 teaspoon salt at a time until balanced.

Add the shrimp, white fish pieces, mussels/clams, and squid rings (if using) to the simmering broth. Gently stir to submerge seafood. Cover and simmer until shrimp are opaque and pink, fish is cooked through, and shellfish have opened — about 4–6 minutes. Discard any shellfish that do not open.

Stir in fresh chopped cilantro and lime juice. Remove bay leaves. Adjust seasoning with more salt, pepper, or lime juice to taste.

Ladle caldo de mariscos into bowls. Garnish with extra cilantro leaves and serve with lime wedges and hot sauce on the side. Serve immediately with crusty bread or steamed rice if desired.