Seafood Soup (caldo-de-mariscos) Recipe
Seafood soup with jumbo shrimps, tilapia, vegetables and jalapeños. Served with rice and avocado.
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Ingredients
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Seafood Broth
Seafood & Vegetables
To Serve
Method
Seafood Broth
- 1
- 2
Build base
Add the chopped tomatoes, sliced jalapeño and tomato paste to the pot. Cook 2–3 minutes, stirring, until tomatoes soften and paste darkens slightly. If using, deglaze with the white wine and let it reduce for 1 minute.
- 3
Simmer broth
Pour in the fish stock (or chicken stock), add the bay leaf, dried oregano, 1 tsp salt and 1/2 tsp black pepper. Increase heat to bring the mixture to a gentle boil, then reduce to a simmer. Partially cover and simmer 15 minutes to marry flavors and soften vegetables.
- 4
Finish broth
Taste the broth and adjust seasoning with the remaining 1/2 tsp salt or more to taste. Stir in the lime juice. Keep the broth hot over low heat while preparing seafood and vegetables.
Seafood & Vegetables
- 5
Cook potatoes and corn
Increase the broth to a gentle boil. Add the halved baby potatoes and corn rounds. Boil uncovered for 8–10 minutes, until potatoes are nearly tender when pierced with a fork.
- 6
Add firm seafood and vegetables
Add the zucchini and squid rings (if using) to the pot. Simmer 3–4 minutes until zucchini is just tender and squid becomes opaque and slightly firm.
- 7
Cook delicate seafood
Add the tilapia pieces and jumbo shrimp to the simmering broth. Gently stir once to separate pieces. Cook 3–4 minutes until tilapia flakes easily with a fork and shrimp are pink and opaque. Do not overcook.
- 8
Finish and add herbs
Turn off the heat. Stir in chopped cilantro. Adjust seasoning with extra salt, pepper or lime as needed.
To Serve
- 9
- 10