Caldo de mariscos also known as sopa de mariscos or “seafood soup” in English is an amazing and delicious soup that your taste buds will love! If you’re a fan of seafood and Mexican flavors then you must try this soup!
What do mariscos mean?
Mariscos translates to seafood in English.
Looking for more delicious seafood recipes? Check these out:
What kind of seafood goes in caldo de mariscos?
You can add the seafood of your choice. Some options are white fish, shrimp, crab, squid, clams and octopus.
I prefer to keep mine on the simple side so I use just three types of seafood.
If you’re a big fan of mariscos like my husband you can definitely add more.
- guajillo chilies
- roma tomatoes
- white onion
- garlic cloves
- chipotle peppers in adobo
- dried Mexican oregano
- chicken bouillon
- olive oil
- gold potatoes
- whole carrots
- tilapia fillets (thawed)
- shrimp (thawed)
- snow crab legs
- green onion (optional)
- cilantro (optional)
- avocado (optional)
- lime wedges (optional)
How to make mexican seafood soup
Put the guajillo chilies and Roma tomatoes in a pot and cover with water. Bring to a simmer over medium heat.
Cook for about 10 minutes.
Then transfer the chilies and tomatoes to a blender. Add 1/4 piece of the onion, garlic cloves and chipotle peppers to the blender as well.
Blend until smooth.
Heat up the oil in a large pot over medium heat. Once the oil is hot, strain the salsa into the pot using a fine mesh strainer.
Crush the oregano between your palms and add it the salsa. Then add the chicken bouillon and stir.
Let the salsa cook on medium low for about 8 minutes.
While the salsa is cooking, peel and chop the carrots and potatoes. Then chop the celery. Add the veggies to the salsa. Then stir in the water.
You know instead of adding just water to the salsa you can always make some shrimp broth using about 2 lbs of shrimp shells. Just boil the shells with the water for about 30 minutes. Then strain the shrimp broth into the salsa.
Bring to a boil over medium heat. Cover the pot and let the veggies cook for about 15 minutes or so until they have softened.
This is the mix of seafood I used. The crab legs are already cooked. You should be able to get all of this at your local grocery store.
Add the tilapia fillets to the broth and let cook for about 5 minutes. Then add the shrimp and crab legs and continue to cook for another 3 minutes. Remove the pot from heat.
This soup comes together pretty fast so it’s a great meal option on a busy weeknight.
What I love about it is that it looks fancy and like it took hours to make but it’s actually so simple!
This meal will definitely impress your friends and family.
What can I add to sopa de mariscos?
All this soup needs is some great garnishes and warm corn tortillas and it’s complete. We like to add green onion, cilantro and avocado.
One thing that you can’t forget is a squeeze of fresh lime juice.
The lime juice is going to really enhance the flavor of the soup. It’s an absolute must!
If you want to add some spice you can add some chopped jalapeño or serrano pepper to your individual bowl.
Or you can add some hot sauce. Some good hot sauces would be Tapatio, Valentina, Cholula or Tabasco.
It’s completely up to you! Customize your bowl to your liking. That’s the fun part.
Can I reheat Mexican seafood soup?
This soup is best eaten the same day it’s made. With that said I have reheated it the next day in the microwave and it’s still delicious.
Tips and tricks for making caldo de mariscos
- If you want your broth to have more of a seafood taste then make a shrimp broth with shrimp shells.
- Chop the veggies into small pieces this will allow them to cook quicker.
- Try squeezing some fresh lime juice in your bowl of soup to really maximize the flavor.
Caldo de mariscos recipe
This easy and yummy Mexican soup recipe comes together fast and will have your family asking for seconds.
Let me know what you think of it in the comments below. And don’t forget to leave it a rating.
Thanks for visiting, see you soon!
Caldo de Mariscos
Caldo de mariscos is a delicious mexican seafood soup. It's perfect for a busy weeknight.
- 3 guajillo chilies
- 4 roma tomatoes
- 1/4 piece of a white onion
- 3 garlic cloves peeled
- 3 chipotle peppers in adobo
- 1 tsp dried Mexican oregano
- 1/4 cup chicken bouillon
- 1 tbs olive oil
- 2 gold potatoes
- 2 whole carrots
- 2 celery sticks
- 10 cups water
- 12 oz tilapia fillets thawed
- 20 oz shrimp thawed
- 1 lb snow crab legs already cooked
- chopped green onion optional
- chopped cilantro optional
- sliced avocado optional
- lime wedges optional
Put the guajillo chilies and roma tomatoes in a pot and cover with water. Bring to a simmer over medium heat. Cook for 10 minutes.
Transfer the chilies and tomatoes to a blender. Add the 1/4 piece of onion, garlic cloves and chipotle peppers to the blender as well. Blend until smooth.
Heat up the oil in a large pot over medium heat. Once the oil is hot, strain the salsa into the pot using a fine mesh strainer. Crush the oregano between your palms and add to the pot along with the chicken bouillon. Stir.
Let the salsa cook on medium low for about 8 minutes. While the salsa is cooking peel and chop the potatoes and carrots. Then chop the celery. Add the veggies to the pot with the salsa. Then add the water and stir.
Bring to a boil over medium heat. Cover the pot and cook for about 15 minutes or until the veggies have softened.
Add the tilapia fillets to the broth and let it cook for about 5 minutes. Then add the shrimp and the crab legs and continue to cook for another 3 minutes.
Serve the soup and add your favorite garnishes. Enjoy!