Seafood Soup (Caldo de Mariscos)

Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro

A specialty of the Veracruz coast, this Mexican seafood soup is similar to bouillabaisse. Seafood soup--in one variation or another, depending on the catch of the day--is found across Mexico, where it is commonly sold in markets as a hangover remedy. We used green-lipped mussels, but blue mussels will give you the same result.

Yield: 8 servings (serving size: 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 24%
  • Fat: 6.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 3g
  • Protein: 29.5g
  • Carbohydrate: 19.8g
  • Fiber: 3.4g
  • Cholesterol: 126mg
  • Iron: 6.1mg
  • Sodium: 806mg
  • Calcium: 124mg

Ingredients

  • 3 poblano chiles
  • 1 1/2 teaspoons aniseed
  • 1 1/2 teaspoons cumin seeds
  • 2 tablespoons vegetable oil
  • 1 1/2 cups finely chopped onion
  • 4 garlic cloves, minced
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 4 (8-ounce) bottles clam juice
  • 2 jalapeño peppers, seeded and finely chopped
  • 1 (28-ounce) can fire-roasted crushed tomatoes, undrained (such as Muir Glen)
  • 1/4 cup fresh lime juice
  • 2 (6-ounce) tilapia fillets, cut into 2-inch pieces
  • 1 pound medium shrimp, peeled and deveined
  • 1 pound mussels, scrubbed and debearded
  • 3/4 cup minced fresh cilantro
  • 8 lime slices

Preparation

  1. Preheat broiler.
  2. Cut chiles in half; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a heavy-duty zip-top plastic bag, and seal. Let stand 15 minutes. Peel chiles; discard skins. Finely chop chiles.
  3. Cook aniseed and cumin seeds in a saucepan over medium heat 1 minute or until toasted and fragrant. Place in a spice or coffee grinder, and process until finely ground.
  4. Heat vegetable oil in a large Dutch oven over medium heat. Add chopped onion and minced garlic; cook 15 minutes or until onion is browned, stirring occasionally. Add the toasted ground spices; cook 1 minute. Add sugar, salt, clam juice, chopped jalapeño peppers, and fire-roasted crushed tomatoes; bring to a simmer. Cook 10 minutes, stirring occasionally. Add chopped poblano chiles, lime juice, tilapia, shrimp, and mussels; bring to a simmer. Cook 5 minutes or until shrimp are done and mussels open; discard any unopened shells. Stir in minced fresh cilantro, and serve with lime slices.
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