After enjoying several traditional Mexican soups over the weekend, I decided to try and make my own version of a classic Caldo de Mariscos.
Hearty. Brothy. Warming. Inviting. This is a simple tomato broth filled with veggies and seafood.
sauce
2 cans fire roasted tomatoes
2 chilies in adobo sauce (use more if you want it spicy)
2 small onions
4-6 garlic cloves
1/3 cup olive oil
broth
1 gallon water
1 cup dry white wine
3 carrots - cut into 1" cubes
3 celery - stalks cut into 1" pieces
3 leeks - quartered and cut into 1" pieces
1 red bell pepper - cut into 1" pieces
3 russet potatoes - peeled, cut into 1.5 " chunks
1 onion - peeled, root in tact, halved
4 bay leaves
2 chicken or vegetable bouillon cubes1 bunch of cilantro - chopped
salt + pepper
1 lb squid
1 lb shrimp
1 lb white fish filets - halibut, rock cod, catfish etc. - cut into 1" pieces
1 dozen clams (optional)
garnishes
diced onion
red chili flakes
oregano
radishes - thinly sliced
cabbage - shredded
lemon wedges
favorite hot sauce
method
- Heat olive oil in a skillet. Blend the remaining ingredients until smooth. Fry the tomato mixture in the olive oil for 5-10 minutes until aromatic. Remove from heat and set aside.
- Combine all the ingredients except for the cilantro and bring to a boil. Add the sauce to the broth once it comes to a boil. Partially cover the pot and simmer over medium heat until the vegetables are tender- about 30 minutes.
- Raise the heat slightly and add the fish to the pot. Allow the pot to return to a boil before adding the remaining seafood. Continue to cook for 1 minute over heat before turning the heat off.
- Remove onion halves and bay leaves. Add cilantro. Salt and pepper to taste.
- Serve in large bowls with garnishes table side.
