Ingredients with Measurements:
- 1 lb. mixed seafood (shrimp, squid, mussels, clams)
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. dried oregano
- 4 cups seafood broth
- 1 cup water
- Salt and pepper to taste
- 2 tbsp. olive oil
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
3. Add the chopped tomatoes, jalapeño pepper, cumin, paprika, and oregano. Cook for 5 minutes until the tomatoes are soft and the spices are fragrant.
4. Add the mixed seafood to the pot and stir to coat with the tomato mixture.
5. Pour in the seafood broth and water, and bring the soup to a boil.
6. Reduce the heat to low and simmer for 15-20 minutes until the seafood is cooked through and the flavors have melded together.
7. Season the soup with salt and pepper to taste.
8. Ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lime juice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat for sautéing, high heat for boiling, and low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 8g
Carbohydrates: 12g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Any type of seafood can be used, such as scallops, crab, or fish.
- If seafood broth is not available, chicken or vegetable broth can be used instead.
- Serrano pepper can be used instead of jalapeño for a spicier soup.
Variations:
- Add diced potatoes or corn to the soup for a heartier meal.
- Use coconut milk instead of broth for a creamy version of the soup.
- Add a can of diced tomatoes with green chilies for extra spice.
Tips and tricks:
- Make sure to clean the seafood thoroughly before adding it to the soup.
- Adjust the amount of jalapeño pepper to your desired level of spiciness.
- Serve the soup with crusty bread or tortilla chips for dipping.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat the soup on the stovetop over low heat, stirring occasionally.
Reheating instructions:
- Reheat the soup on the stovetop over low heat, stirring occasionally.
Presentation ideas:
- Serve the soup in colorful bowls with a lime wedge on the side.
- Top the soup with a dollop of sour cream or diced avocado.
Garnishes:
- Fresh cilantro
- Lime wedges
- Diced avocado
- Sour cream
- Tortilla chips
Pairings:
- Serve the soup with a crisp green salad or grilled vegetables.
- Pair with a light white wine or a cold beer.
Suggested side dishes:
- Crusty bread
- Tortilla chips
- Grilled corn on the cob
Troubleshooting advice:
- If the soup is too spicy, add a dollop of sour cream or a squeeze of lime juice to balance out the heat.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the seafood thoroughly to avoid any foodborne illnesses.
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Caldo de Mariscos is a traditional Mexican seafood soup that is often served during Lent.
Flavor profiles:
- This soup is spicy, savory, and slightly tangy from the lime juice.
Serving suggestions:
- Serve the soup as a main course for a hearty and flavorful meal.
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Region: Mexican