Seafood Soup (Caldo De Mariscos) Recipe

Name: Seafood Soup (Caldo De Mariscos)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno 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

Servings: persons

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 jalapeno 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

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 jalapeno 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.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 poblano chiles, 1 1/2 teaspoons aniseed, 1 1/2 teaspoons cumin seeds, 2 tablespoons vegetable oil, and more.

Yes, Seafood Soup (Caldo De Mariscos) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Soup (Caldo De Mariscos)

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