Caldo de Mariscos is a spicy seafood soup offered in restaurants during the meatless Fridays of Lent. Really, we enjoy this flavorful rich soup any time we have fresh seafood. The broth is especially good when made a day in advance…my favorite trick for a fully flavored robust soup.
An Excellent Seafood Soup
Fresh seafood is important for making Caldo de Mariscos, but I have to admit there is some frozen seafood that is convenient to include. Here in hot South Texas, you can buy excellent fish, shrimp, oysters and crabs, but many times it is difficult to find fresh mussels. Octopus and squid is available, but I am never too sure how long it has been sitting in the seafood case – not very popular.
Also in Caldo de Mariscos, there are different cooking times for each type of seafood included in the recipe. Shrimp, fish and scallops only take a minute or so to cook, while crabs, squid and octopus take much longer. Frozen seafood mixes usually include pre-cooked squid and octopus, along with mussels and smaller shrimp, adding lots of flavor in a short time.
To make a velvety ocean flavored broth, I simmer a combination of fresh whole crabs, the fish head and carcass for aabout 20 minutes, and then add the frozen seafood mix, which boosts the seafood flavor. At the very end of cooking, I add the fresh heroic seafood such as head-on shrimp and morsels of fresh fish filet for a light simmer to preserve their flavor and texture.
The Right Amount of Spice
The true magic of Caldo de Mariscos is the pureed chile ancho. Rich, earthy and red, the soup looks incredibly spicy, but looks can be deceiving. The spice is mild and perfectly suited to the delicate flavors of seafood. And of course, we serve our bowls with loads of chopped herbs and sliced avocado for a complete meal. Caldo de Mariscos is one of my very favorite soups!
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