Mexican Seafood Soup

Caldo de Mariscos, or Mexican seafood soup, is a warm, comforting dish bursting with flavors of the sea and fresh vegetables. Popular in Mexico, especially as a hangover remedy, this soup is perfect for a cozy dinner or a gathering with friends. Serve it with tortilla chips and a squeeze of lime for an authentic experience.

Ingredients:

• 🍤 1 bag of mixed seafood
• 🧅 1/2 diced onion
• 🧄 2-3 minced garlic cloves
• 🍅 1 can of diced tomatoes
• 🥔 1 diced potato
• 🐔 1 pack of chicken stock
• 🌿 2 bay leaves
• 🌶️ 2 chipotle peppers
• 🌶️ 1 chopped jalapeño
• 🥕 2 diced carrots
• 🥬 1 stick of celery
• 🌶️ 1 bell pepper
• 🌿 1/4 cup of chopped cilantro
• 🍅 1 1/2 tablespoons of tomato bouillon
• 🐔 1 1/2 tablespoons of chicken bouillon
• 🧂 Cooking oil
• 🧂 Salt to taste

Instructions:

1. Preparation:
   Heat some cooking oil in a large pot over medium heat. Sauté the diced onion until translucent. Add the minced garlic cloves and cook until fragrant.
2. Building the Base:
   Incorporate the can of diced tomatoes into the pot, stirring well. If you prefer fresh tomatoes, feel free to use those instead.
3. Thickening the Broth:
   Add the diced potato to the mixture. This will help give the broth a thicker consistency. Toss in the bay leaves for aroma and let the mixture simmer until the potatoes are soft.
4. Spicing It Up:
   Stir in two chipotle peppers. For those who like an extra kick, add the chopped jalapeño. Follow with the diced carrots and the chopped celery stick. Let everything cook together for a few minutes.
5. Seasoning:
   Sprinkle in the tomato bouillon and chicken bouillon. Add the chopped bell pepper and cilantro, then season with salt to taste.
6. Adding the Seafood:
   Gently mix in the bag of mixed seafood. If the mix doesn’t include fish, feel free to add some tilapia or any other fish you like.
7. Final Touch:
   Cover the pot and allow the soup to simmer on low heat until the seafood is cooked through. The soup is now ready to serve!
8. Serving:
   Serve hot with tortilla chips on the side and a squeeze of lime to enhance the flavors.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Cooking Tips:

• Adjust the number of chipotle peppers and jalapeño to suit your spice preference.
• For a richer flavor, consider using roasted tomatoes.
• If you’re not a fan of cilantro, parsley is a good substitute.

Equipment:

• Large pot
• Sharp knife
• Cutting board

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NoWayJoseCuisine
Mexican Seafood Soup