Back to list

Best Easy Caldo de Mariscos Recipe

Name: Best Easy Caldo de Mariscos Recipe
Total time: 55 min
Yield: 420 g
Ingredients: shrimp, peeled and deveined 12 oz; white fish fillet, cut into chunks 12 oz; clams, scrubbed 1 lb; crab legs, cracked 8 oz; russet potato, peeled and diced 1 large; carrot, sliced 1 large; celery stalk, sliced 2 pieces; white onion, chopped 1 medium; roma tomato, diced 3 pieces; bay leaf 2 pieces; water 6 cups; olive oil 2 tbsp; garlic, minced 3 cloves; dried oregano 1 tsp; ground black pepper 0.5 tsp; salt 1 tsp; chopped cilantro, for garnish 0.25 cup; lime wedges, for serving 5 pieces

A rich mixed seafood soup with shrimp, fish, clams, and crab in a savory tomato broth. This protein-packed, healthy bowl showcases Mexico's coastal bounty for a special family dinner.

Cook 55 min Difficulty NORMAL 265 kcal

#high protein #mediterranean

Image coming soon

Ingredients

Main ingredients

shrimp, peeled and deveined 12 oz
white fish fillet, cut into chunks 12 oz
clams, scrubbed 1 lb
crab legs, cracked 8 oz
russet potato, peeled and diced 1 large
carrot, sliced 1 large
celery stalk, sliced 2 pieces
white onion, chopped 1 medium
roma tomato, diced 3 pieces
bay leaf 2 pieces
water 6 cups

Seasonings/Sauce

olive oil 2 tbsp
garlic, minced 3 cloves
dried oregano 1 tsp
ground black pepper 0.5 tsp
salt 1 tsp
chopped cilantro, for garnish 0.25 cup
lime wedges, for serving 5 pieces

Nutrition summary

Carbohydrates 19 g 29%

Protein 28 g 42%

Fat 7 g 29%

Serving size 420g

Cooking steps

1

Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery, and sauté for 5 minutes until softened but not browned.
2

Stir in minced garlic and diced roma tomatoes. Cook for 4 minutes, stirring often, until tomatoes break down and mixture becomes aromatic.
3

Pour in water, add potatoes, bay leaves, oregano, salt, and black pepper. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes until potatoes are just tender.
4

Add clams and crab legs to the broth. Cover the pot and cook for 5 minutes, until clams begin to open.
5

Add fish and shrimp, submerging them gently. Simmer uncovered on moderate heat for 5-7 minutes, or just until seafood is opaque and cooked through. Discard any clams that do not open.
6

Remove from heat immediately to prevent overcooking. Ladle into bowls, garnish with chopped cilantro, and serve with lime wedges.

Personalized Q&A

Q. What's the key ingredient in this Caldo de Mariscos recipe?

The core ingredients are the mixed seafood—shrimp, white fish, clams, and crab—which deliver the hallmark coastal flavor and protein-rich character to the soup. The savory tomato broth, built with roma tomatoes, onion, garlic, and subtle aromatics, helps unify the fresh seafood experience.

Q. How do you prevent overcooking the seafood in Caldo de Mariscos?

Careful timing is essential: add clams and crab first, cook covered for just 5 minutes, then add fish and shrimp and simmer gently until just opaque, 5–7 minutes more. Turn off the heat immediately when done to preserve tender, juicy texture and prevent rubberiness.

Q. What’s the typical texture of this soup, and how do I avoid mushy veggies?

The ideal Caldo de Mariscos has tender, but distinct, pieces of potato and vegetables. Be sure to simmer potatoes just until tender before adding seafood, and avoid overcooking after seafood goes in. Don’t leave the pot boiling once all seafood is cooked—serve immediately for best texture.

Q. How many calories and protein does each serving have?

Each serving of this Caldo de Mariscos recipe provides about 265 kcal and a generous 28g of protein, with protein contributing approximately 42% of total calories. The soup is also moderate in fat (7g; 29%) and carbohydrates (19g; 29%).

Best Easy Caldo de Mariscos Recipe

AI 영양사 앤디