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Restaurants›My Brother's Soul Food Heaven›Caldo Del Mar Recipe

Caldo Del Mar Recipe

Name: My Brother's Soul Food Heavens Caldo Del Mar Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 cups low-sodium chicken or seafood stock; 2 cups water; 1 cups white wine; 2 tbs tomato paste; 2 tbs fresh lime juice; 2 tbs olive oil; 1.5 tsp sea salt; 0.5 tsp freshly ground black pepper; 1 item yellow onion, medium, finely diced; 4 cloves garlic cloves, minced; 1 cup carrots, peeled and diced; 1 cup celery stalks, diced; 2 item roma tomatoes, seeded and diced; 0.5 cup fresh cilantro, chopped; 2 item bay leaves; 12 item large shrimp, peeled and deveined; 10 item sea scallops, cleaned, halved if large; 1 cup imitation or lump crab meat, picked over for shells; 8 oz white fish fillet (cod or halibut), cut into 1" pieces; 2 cups long-grain white rice, cooked; 0.5 item jalapeño, seeded and finely chopped; 0.25 cup red onion, finely diced; 0.25 cup cilantro, finely chopped; 1 item roma tomato, finely diced; 1 tbs lime juice; 0.25 tsp salt; 1 item ripe avocado, diced; 2 tbs extra cilantro leaves; 2 item lime wedges; 0.25 tsp crushed red pepper flakes (optional)

Inspired by My Brother's Soul Food Heaven

Time45m

Serves4

fresh seafood soup with shrimp, scallops & crab meat, rice, avocado & pico de gallo.

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Ingredients

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Broth & Base

6 cups low-sodium chicken or seafood stock

2 cups water

1 cups White wine

2 tbs tomato paste

2 tbs Fresh lime juice

2 tbs olive oil

1 1/2 tsp sea salt

1/2 tsp freshly ground black pepper

Aromatics & Vegetables

1 item yellow onion, medium, finely diced

4 cloves Garlic cloves, minced

1 cup carrots, peeled and diced

1 cup celery stalks, diced

2 item roma tomatoes, seeded and diced

1/2 cup Fresh cilantro, chopped

2 item bay leaves

Seafood

12 item large shrimp, peeled and deveined

10 item sea scallops, cleaned, halved if large

1 cup imitation or lump crab meat, picked over for shells

8 oz white fish fillet (cod or halibut), cut into 1" pieces

Rice & Grains

2 cups long-grain white rice, cooked

Pico de Gallo

1/2 item jalapeño, seeded and finely chopped

1/4 cup red onion, finely diced

1/4 cup cilantro, finely chopped

1 item roma tomato, finely diced

1 tbs ReaLime juice

1/4 tsp Celtic sea salt

Garnish & Finishing

1 item ripe avocado, diced

2 tbs extra cilantro leaves

2 item Lime wedges

1/4 tsp crushed red pepper flakes (optional)

Method

Broth & Base

Start the base

Heat 2 tablespoons olive oil in a large heavy pot over medium heat until shimmering. Add the diced onion, carrots, and celery and sweat, stirring occasionally, until softened and translucent, about 6–8 minutes.

Build flavor

Add the minced garlic and tomato paste and cook 1–2 minutes, stirring, until the tomato paste darkens slightly and the garlic is fragrant.

Add liquids and seasonings

Pour in the white wine to deglaze the pot, scraping any fond from the bottom. Let the wine reduce by half (about 2 minutes). Add the chicken or seafood stock, 2 cups water, bay leaves, 1 teaspoon sea salt, 1/4 teaspoon black pepper and bring to a gentle simmer.

Simmer

Add the diced roma tomatoes and simmer gently for 12–15 minutes to meld flavors. Taste and adjust seasoning with additional salt, pepper, and 2 tablespoons lime juice.

Seafood

Prep seafood

While broth simmers, pat the shrimp, scallops, fish pieces, and crab meat dry with paper towels. Season lightly with 1/2 teaspoon salt and a pinch of black pepper.

Cook fish and scallops first

Bring the broth to a gentle simmer (not a rolling boil). Add the white fish pieces and scallops first and simmer for 3–4 minutes, until the fish is opaque and scallops are just cooked through.

Finish with shrimp and crab

Add the shrimp and crab meat to the pot and simmer an additional 2–3 minutes until shrimp are pink and curled and crab is warmed through. Do not overcook — total seafood cooking time should be brief to stay tender.

Adjust final seasoning

Remove and discard bay leaves. Taste the soup and add up to 1/2 teaspoon more salt, remaining black pepper, and another tablespoon lime juice if desired. Stir in chopped cilantro (1/2 cup) and turn off heat.

Rice & Assembly

Portion rice

Place 1/2 cup cooked long-grain white rice into each warmed serving bowl as the base (recipe yields 4 servings).

Ladle soup

Ladle the hot seafood broth and seafood over the rice, distributing shrimp, scallops, fish, and crab evenly among bowls (about 1.5–1.75 cups broth per bowl).

Pico de Gallo & Garnish

Make pico de gallo

Combine the finely diced roma tomato, red onion, jalapeño, 1/4 cup cilantro, 1 tablespoon lime juice and 1/4 teaspoon salt in a small bowl. Stir and let rest 5–10 minutes for flavors to marry.

Garnish bowls

Top each bowl of soup with 2–3 tablespoons pico de gallo, about 1/4 cup diced avocado, a sprinkle of extra cilantro leaves, and a pinch of crushed red pepper flakes if using. Serve immediately with lime wedges on the side.