Mexican cuisine · Fish & Seafood

Caldo de Mariscos

Robust seafood broth built on guajillo-tomato base with shrimp, clams, and fish fillet.

Ingredients · for 4 servings

• 300 g shrimp (raw, shell-on)
• 400 g clams
• 400 g fish fillet (cod or redfish)
• 4 dried guajillo chiles
• 4 ripe tomatoes
• 1 white onion
• 4 cloves garlic
• 2 carrots and 1 tsp dried oregano
• 3 tbsp olive oil
• 1/2 bunch cilantro
• 2 limes
• Salt, pepper

Instructions

1. Peel the shrimp, reserve the shells and heads, and simmer gently in 1.5 l water for 20 min., then strain — this shell broth gives the caldo its depth.
2. Seed the guajillo chiles, toast in a dry skillet for 30 sec. per side, soak in hot water for 10 min., and blend smooth with the tomatoes, half the onion, and the garlic.
3. Heat the olive oil in a large pot, sauté the remaining finely diced onion for 4 min., and press the chile-tomato purée through a sieve into the pot; simmer uncovered for 8 min. until darker and thick.
4. Pour in the shrimp broth, add the sliced carrots and the oregano, season with salt and pepper, and simmer uncovered for 15 min.
5. Wash the clams thoroughly, add them, and cook covered for 4 min. until they open; discard any that stay closed.
6. Add the fish fillet cut into 3 cm pieces and the shrimp, let steep over the lowest heat for 3-4 min., sprinkle with cilantro, and serve with lime wedges.