Ingredients with Measurements:
- 1 lb. mixed seafood (shrimp, scallops, mussels, clams)
- 2 tbsp. olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 can (14 oz.) diced tomatoes
- 2 cups fish or chicken broth
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1 tsp. paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the onion, garlic, green and red bell peppers, and jalapeño pepper. Cook for 5-7 minutes or until the vegetables are soft.
3. Add the diced tomatoes, fish or chicken broth, dried oregano, ground cumin, paprika, salt, and pepper. Bring to a boil.
4. Reduce the heat to low and let the soup simmer for 15-20 minutes.
5. Add the mixed seafood and cook for an additional 5-7 minutes or until the seafood is cooked through.
6. Stir in the chopped fresh cilantro.
7. Serve hot with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for sautéing vegetables, high heat for bringing soup to a boil, and low heat for simmering soup.
Serving size:
4-6 servings
Nutritional information:
Calories: 210
Fat: 8g
Carbohydrates: 12g
Protein: 23g
Sodium: 800mg
Substitutions for ingredients:
- Use any type of seafood you prefer or have on hand.
- Substitute canned tomatoes with fresh tomatoes.
- Use vegetable broth instead of fish or chicken broth for a vegetarian version.
Variations:
- Add diced potatoes or corn for a heartier soup.
- Use coconut milk instead of broth for a creamier soup.
- Add a pinch of saffron for a more authentic flavor.
Tips and tricks:
- Make sure to clean the seafood thoroughly before adding it to the soup.
- Don't overcook the seafood or it will become tough and rubbery.
- Adjust the amount of jalapeño pepper to your desired level of spiciness.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a lime wedge on the side.
Garnishes:
Garnish with additional fresh cilantro and a sprinkle of paprika.
Pairings:
Serve with crusty bread or tortilla chips.
Suggested side dishes:
- Mexican rice
- Grilled vegetables
- Avocado salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the seafood to the appropriate temperature to avoid foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Caldo de Mariscos Estilo Veracruz is a traditional seafood soup from the coastal state of Veracruz, Mexico. It is typically made with a variety of seafood and seasoned with Mexican spices and herbs.
Flavor profiles:
The soup has a rich and savory flavor with a hint of spiciness from the jalapeño pepper. The seafood adds a briny and slightly sweet taste to the soup.
Serving suggestions:
Serve the soup as a main course for lunch or dinner. It is also a great appetizer for a Mexican-themed party or gathering.
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Region: Mexican