Caldo de Mariscos
Caldo de mariscos is a delicious mexican seafood soup. It's perfect for a busy weeknight.
Ingredients
- 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
Instructions
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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.
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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.
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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.
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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.
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Bring to a boil over medium heat. Cover the pot and cook for about 15 minutes or until the veggies have softened.
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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.
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Serve the soup and add your favorite garnishes. Enjoy!