Recipe: Perfect Caldo de Mariscos

Caldo de Mariscos. CALDO DE MARISCOS IN XALAPA, VERACRUZ. This delicious seafood soup is enjoyed casually in the households of this beautiful state, but (as I mentioned before) more often in the coastal areas, as that's where the prices are most accessible. It is also common to find this soup in the so-called "centros botaneros". Caldo de Mariscos is a brothy Mexican soup with fish, shrimp and seafood. Caldo de Mariscos (Mexican Seafood Soup) by Sue Lau

Palatable Pastime Another month has gone by and once again it is time for Blogger C. It is my families personal version of a Mexican favorite "seafood soup (Caldo de marisco, or sopa de marisco)". La ciudad y puerto de Veracruz se encuentra en el centro del Golfo de México. You can cook Caldo de Mariscos using 29 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Caldo de Mariscos

1. You need of seafood/poultry.
2. It's 1 1/2 lb of fresh tilapia.
3. Prepare 2 packages of medium raw shrimp w/ shell on.
4. Prepare of shrimp boil seasoning.
5. You need of salt.
6. Prepare 1 tsp of garlic powder.
7. It's 1 tbsp of Old Bay original seasoning.
8. Prepare 1/2 tsp of Ms. Dash original salt free seasoning.
9. You need 1 tbsp of Chef Paul Magic Salmon Seasoning.
10. It's 1/2 tsp of lemon pepper seasoning.
11. You need 1/2 tsp of oregano.
12. You need 1/2 packages of sazón goya con azafran.
13. You need 1 tsp of sugar.
14. You need 3 tbsp of butter.
15. Prepare 4 cup of water.
16. You need of other.
17. You need of olive oil, extra virgin.
18. You need of sauce.
19. It's 10 of epazote.
20. It's 2 tbsp of butter.
21. You need 5 of chile ancho.
22. Prepare 1 of chile jalapeño.
23. You need 1/2 cup of diced onion.
24. Prepare 2 of tomato roma.
25. It's 1 small of chile de arbol.
26. Prepare 1 tbsp of Old Bay Original Seasoning.
27. You need 1 tbsp of Chef Paul Magic Salmon Seasoning.
28. It's 5 cup of water.
29. You need of salt.

A specialty of the Veracruz coast, this Mexican seafood soup is similar to bouillabaisse. Seafood soup--in one variation or another, depending on the catch of the day--is found across Mexico, where it is commonly sold in markets as a hangover remedy. We used green-lipped mussels, but blue mussels will give you the same result. Caldo de Mariscos is a hot lunch special enjoyed during Lent in many Mexican restaurants.

Caldo de Mariscos instructions

1. Bring 3 cups of water to boil.
2. Add shrimp, butter, oregano, Ms. Dash, Old Bay, Chef Paul Magic, garlic powder, salt, and lemon pepper seasonings in boiling water. Boil until shrimp is fully cooked.
3. Blend water, chile ancho, chile de árbol, jalapeño, tomato roma, diced onion, butter, old bay, sazón Goya, Chef Paul magic, sugar, salt. Liquify blend..
4. Fry tilapia until crispy and cut into smaller pieces..
5. Remove 2 cups of water from shrimp boil. Add blended sauce and boil at medium heat. Add fried pieces of tilapia in boil. Add Epazote. Boil until Epazote leaves are soft. You're done!.

Our version is low in calories, spicy and very filling. Serve with toasted corn tortillas or corn chips. Chopped cilantro and a few drops of lime juice are a fresh finishing touch. Caldo de mariscos a la mexicana. Deliciosa y sencilla receta para preparar caldo de mariscos a la mexicana.