Caldo Michi: Mexican Seafood Soup
A vibrant Mexican fish soup with shrimp, clams, and white fish in a garlicky tomato-cilantro broth. Ready in 30 minutes with maximum flavor and minimal fuss.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 42g
Ingredients
- 2 tbsp olive oil
- 1 lb white fish fillets (halibut or cod), cut into 2-inch chunks
- ¾ lb large shrimp, peeled and deveined
- 1 lb littleneck clams, scrubbed
- 6 cloves garlic, minced
- 1 can (28 oz) canned crushed tomatoes
- 4 cups fish or chicken broth
- 2 whole lime
- ½ cup fresh cilantro, chopped
Instructions
- 1
Pat fish and shrimp dry with paper towels. Season with salt and pepper.
- 2
Juice 1 lime and cut the other into wedges. Roughly chop cilantro.
- 3
Heat oil in a large pot over medium-high heat until shimmering, about 1 minute.
- 4
Add garlic and cook, stirring constantly, until fragrant, about 60 seconds.
- 5
Pour in crushed tomatoes and broth. Bring to a boil, then lower to a simmer.
- 6
Add clams and cook uncovered until they begin to open, about 5 minutes.
- 7
Nestle fish chunks into the broth. Cook without stirring for 3 minutes.
- 8
Add shrimp and stir gently. Cook until shrimp turn pink, about 3 minutes.
- 9
Discard any unopened clams. Stir in lime juice and half the cilantro.
- 10
Ladle into bowls. Top with remaining cilantro and serve with lime wedges.
Tools you’ll need
- large pot (6-quart or larger)
- cutting board
- chef's knife
- wooden spoon
- measuring cups and spoons
- colander (optional, for rinsing clams)
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