Caldo de Piedra
A theatrical coastal Mexican seafood broth where hot stones are dropped into the pot to cook fish, shrimp, and clams tableside. Dramatic, aromatic, and ready in under an hour.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 42g
Ingredients
- 1 lb white fish fillets (halibut or snapper)
- ¾ lb large shrimp, peeled and deveined
- 1 lb littleneck clams, scrubbed
- 8 cups fish or seafood stock
- 1 medium onion, quartered
- 4 cloves garlic cloves, smashed
- 2 whole limes
- ½ cup fresh cilantro, coarsely chopped
- 2 tbsp olive oil
Instructions
- 1
Preheat oven to 475°F. Place 6–8 smooth stones (each fist-sized) on a sheet pan to heat for 15 minutes. Stones must be non-porous and dry to avoid cracking.
- 2
Cut fish fillets into 2-inch chunks. Pat all seafood dry with paper towels.
- 3
Heat oil in a large pot over medium-high. Add onion and garlic; sauté until softened and fragrant, ~3 minutes.
- 4
Pour in stock. Bring to a simmer. Season with salt and black pepper to taste. Reduce to medium heat.
- 5
Gently add fish chunks and clams. Simmer for 4 minutes without stirring.
- 6
Add shrimp. Simmer 2 more minutes until shrimp turn pink and clams begin to open.
- 7
Squeeze juice from 1 lime into the pot. Taste and adjust salt; the broth should taste bright and salty.
- 8
Carefully remove hot stones from oven with tongs. Divide seafood and broth into 4 deep bowls at the table.
- 9
Theatrically drop one hot stone into each bowl—it will sizzle and infuse the broth with mineral heat.
- 10
Garnish with cilantro. Serve with remaining lime wedges and crusty bread for soaking up the broth.
Tools you’ll need
- sheet pan
- oven
- kitchen tongs
- large heavy-bottomed pot (6-quart minimum)
- cutting board and knife
- paper towels
- 4 deep bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
