Caldo De Mariscos Recipe

Clean and prep seafood

Rinse shrimp, fish, mussels, and calamari under cold water. Pat shrimp and fish dry with paper towels. Discard any mussels that are open and do not close when tapped. Set seafood in separate bowls in the refrigerator until ready to add.

Prep vegetables

Peel and dice potatoes into 1/2" cubes, dice carrots and red bell pepper, finely chop onion, mince garlic, and peel and chop tomatoes (or open canned crushed tomatoes). Slice green onions and chop cilantro; set aside for garnish.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add olive oil. When oil shimmers, add chopped onion and a pinch of salt and sauté 5–6 minutes until translucent and beginning to brown at the edges.

Add minced garlic, diced carrots and red bell pepper. Sauté 2–3 minutes until fragrant.

Stir in chopped or crushed tomatoes and cook 4–5 minutes to break down and concentrate flavors. Add smoked paprika, ground cumin, dried oregano, ground black pepper, and red pepper flakes (if using). Cook 1 minute to bloom spices.

Pour in white wine (if using) and scrape up any browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes. If not using wine, skip this step and proceed.

Add fish or chicken stock and 1 cup water, bay leaves, and add the diced potatoes. Bring mixture to a gentle boil, then reduce to a simmer. Simmer uncovered for 12–15 minutes, or until potatoes and carrots are just tender.

Taste the broth and season with kosher salt (start with the listed amount and adjust), fish sauce (optional), and additional black pepper if needed.

Add the firmest seafood first: fish pieces and calamari rings. Simmer gently for 3–4 minutes.

Add shrimp and mussels. Cover the pot and cook 3–5 minutes more, until shrimp are pink and opaque and mussels have opened. Discard any mussels that remain closed.

Turn off heat. Stir in fresh lime juice and chopped cilantro (reserve a small amount for garnish). Check seasoning and adjust salt, pepper, or lime to taste.

Ladle caldo de mariscos into bowls so each portion gets an assortment of seafood, potatoes, and broth. Sprinkle with sliced green onions and remaining cilantro. Serve with lime wedges on the side and warm crusty bread or steamed rice if desired.

Leftovers: Cool to room temperature, refrigerate in an airtight container up to 2 days. Reheat gently on the stove; add a splash of water or stock if broth has reduced.