Caldo De Mariscos Recipe

Prepare seafood

If shrimp are frozen, thaw, peel and devein. Rinse octopus pieces and mixed seafood; drain well. Pat all seafood dry with paper towels. Cut fish fillet into 1-inch pieces and set aside in the refrigerator until needed.

Prepare vegetables

Chop the tomatoes, finely chop the onion, mince the garlic, dice the carrot and celery, and chop cilantro and parsley. Measure out the stock, wine and seasonings.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add olive oil and warm until shimmering (about 30 seconds). Add the chopped onion and a pinch of salt and sauté until translucent, about 4–5 minutes.

Add the minced garlic, diced carrot and celery. Cook, stirring occasionally, until vegetables begin to soften, about 3–4 minutes.

Stir in the chopped tomatoes and tomato paste. Cook for 5–6 minutes, breaking down the tomatoes with the back of a spoon, until the mixture is saucy and slightly reduced.

Pour in the white wine (if using) and simmer 1–2 minutes to cook off alcohol. Add the fish or seafood stock and the additional cup of water. Stir in bay leaf, dried oregano, cumin (if using), salt and pepper. Bring the broth to a gentle simmer.

Lower the heat and simmer the broth, uncovered, for 15 minutes to concentrate flavors. Taste and adjust seasoning (add more salt or pepper if needed). Remove and discard the bay leaf.

Bring the broth back to a gentle simmer. Add the firm fish pieces first and simmer for 3 minutes (they take slightly longer).

Add the octopus pieces and mixed seafood (mussels, clams, squid). Simmer for 2–3 minutes. If using live shellfish, ensure they open; discard any that do not open.

Finally, add the shrimp and simmer just until they turn pink and opaque, about 2–3 minutes. Do not overcook—the total seafood cooking time should be short so textures remain tender.

Stir in chopped cilantro and parsley, then remove the pot from heat. Taste and adjust salt, pepper or a squeeze of lime/lemon if desired.

Ladle the caldo de mariscos into warmed bowls, making sure each bowl receives a mix of shrimp, octopus, fish and shellfish and plenty of broth and vegetables.

Garnish with extra chopped cilantro and serve with lime or lemon wedges, crusty bread on the side, and hot sauce if desired.

Estimated make-ahead note: The broth can be made a day ahead and chilled (remove any congealed fat). Reheat gently and add seafood just before serving to preserve texture.