Today we'll be diving into a traditional, hearty, and flavor-packed dish known as Caldo de Mariscos – a spicy seafood stew that's perfect to warm you up on any day. This recipe captures the essence of coastal cuisine and is easy to make with Claudia's step-by-step guide. Whether you're a seafood lover or simply looking to explore new dishes, this Caldo de Mariscos will surely impress.
Ingredients:
- 1/2 onion, chopped
- 3 cloves garlic
- 5 New Mexico chili pods, cleaned
- 2 Chile moritas
- 5 Chile arbol
- 4 Roma tomatoes
- 1 cup water, plus additional 4 cups
- 2 (7 oz) cans of tomato sauce
- Salt, to taste
- Chicken or shrimp bouillon, to taste
- 1 cube of tomato bouillon
- 1 tablespoon dried shrimp
- 1 1/2 teaspoons oregano
- 1 teaspoon peppercorns
- 3 bay leaves
- 3 potatoes, cut into chunks
- 1 chaote (also known as chayote), cubed
- 1 pound mussels, cleaned
- 2 pounds seafood mix (such as calamari, scallops, and more mussels)
- 2 pounds crab legs
- Shrimp, to taste
- Fish fillets, to taste
- 1 calabaza (Mexican squash), sliced
- A handful of cilantro
- Lime juice, for serving
- Additional chopped cilantro and chopped onion, for garnish
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: Serves a large group, perfect for family gatherings or a feast with friends.
Equipment:
- Large pot
- Frying pan
- Blender
- Strainer
Instructions:
1. Begin by heating a little bit of oil in a frying pan over medium heat. Add the chopped onion and garlic cloves and fry for a couple of minutes until fragrant.
2. Fry the New Mexico chili pods, Chile moritas, and Chile arbol, ensuring they become soft but not burnt. Remove them from the pan, set them aside, and then do the same with the Roma tomatoes.
3. Once the tomatoes have softened, turn off the heat, transfer the chili pods, tomatoes, onions, and garlic to a blender. Add the cup of water, and let it sit for 5 minutes.
4. To the blender, add the tomato sauce, additional 4 cups of water, bouillons, dried shrimp, oregano, and peppercorns. Blend until smooth.
5. In a large pot over medium-high heat, pour the blended sauce through a strainer. Add six more cups of water along with the bay leaves, and bring to a simmer.
6. Once simmering, reduce the heat to medium, and add the corn cobs. Cook for 15 minutes before adding potatoes, carrots, and chaote. Let them cook for another 15 minutes.
7. Next, add the mussels and seafood mix. After 5 minutes, add in the calabaza and cilantro, letting it cook for an additional 5 minutes.
8. Lastly, add the crab legs, shrimp, and fish fillets, making sure they are submerged. Cover and cook for about 3 minutes or until the seafood is cooked through.
9. Remove the cilantro and serve the stew. Remove the bay leaves and cilantro from the pot and discard them. Ladle the stew into bowls, ensuring you get a bit of everything.
10. Squeeze some fresh lime juice over each serving and garnish with additional cilantro and onion if desired.
Enjoy the rich, spicy, and flavorful taste of the ocean with this comforting seafood stew!
Cooking Tips:
- Adjust the level of spice by choosing milder chili pods or limiting the variety of chilis used.
- Serve with a side of warm tortillas or crusty bread to soak up the flavorful broth.
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Recipe attributed to Cooking Con Claudia. Check out her YouTube channel for more delicious recipes: https://www.youtube.com/@CookingConClaudia
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