Caldo de Mariscos

Ingredients

• 3 tbsp olive oil
• 1 large white onion, diced
• 4 cloves garlic cloves, minced
• 2 whole jalapeño peppers, sliced
• 28 oz canned diced tomatoes
• 2 tbsp tomato paste
• 8 cups fish stock or seafood broth
• 2 whole dried guajillo chiles, seeded
• 1 tsp cumin
• 2 whole bay leaves
• 1 lb large shrimp, peeled and deveined
• ¾ lb firm white fish fillet, cubed
• 1 lb clams, cleaned
• ½ lb mussels, cleaned and debearded
• 1 tsp salt
• ½ tsp black pepper
• ½ cup fresh cilantro, chopped
• 2 whole lime wedges

Instructions

1. 1

   Toast dried guajillo chiles in a dry skillet over medium heat for 30 seconds until fragrant. Remove seeds, soak in warm water for 10 minutes, then blend with 1 cup soaking liquid until smooth.

2. 2

   Pat shrimp, fish, clams, and mussels dry with paper towels.

3. 3

   Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté until softened, about 4 minutes.

4. 4

   Add minced garlic and sliced jalapeños, cook for 1 minute until fragrant.

5. 5

   Stir in tomato paste and cook for 2 minutes, then add canned tomatoes with juice.

6. 6

   Pour in fish stock and add the blended guajillo chile mixture. Add cumin and bay leaves. Simmer for 10 minutes to blend flavors.

7. 7

   Increase heat to medium-high. Add shrimp and fish pieces, simmer for 3 minutes.

8. 8

   Add clams and mussels, cover, and simmer for 5-7 minutes until shells open. Discard any unopened shells.

9. 9

   Season with salt and black pepper to taste. Stir in fresh cilantro.

10. 10

    Ladle caldo into large bowls, ensuring each bowl has a mix of seafood. Serve with lime wedges and warm tortillas on the side.

Tools you’ll need

• large pot (6-8 quart)
• 12-inch skillet
• blender
• cutting board
• chef's knife
• wooden spoon
• ladle
• paper towels

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