In the springtime, with Lent around the corner, Caldo de Marisco is offered at most of the Mexican style restaurants in our area. Here in the southermost tip of Texas, we are close to the Gulf Coast, and we can get some amazing seafood. Our Gulf shrimp really shines in caldo de marisco, the traditional spicy seafood soup that is filled with crab, scallops, fish and served with plenty of limes for squeezing over.
Use the Freshest Ingredients for Caldo de Marisco
However, because we are beef people, lviing in cattle country, some of the caldo de marisco that I have seen delivered to hungry restaurant guests seems less than fresh. Has it been siting in the fridge waiting for someone to order it? Who knows? The best caldo de marisco is fresh, fresh, fresh, with just a hint of ocean breeze, and less fish aroma.
If you have someone in the family that fishes, caldo de marisco is an easy fish soup that will be requested time and again. The toasted chile ancho doesn’t overpower the delicate flavors of the seafood. The deep red stock is rich and satisfying, and without even trying, is healthy and low in calories.
Caldo de Marisco is a Lenten Favorite
In my experience, it is best to make caldo de marisco and consume it within 24 hours. Freezing the stock for later use has never worked out for me, and after 48 hours, the chiles starts to lose its delicate punch, and the scent of the ocean in the stock seems to fade away. In spite of the strong flavors used in caldo de marisco, the dish is a delicate as a flower. Complicated, but nuanced in flavor, I prefer to make and consume in a single day.
I usually serve caldo de marisco with toasted corn tortillas, or even quesadillas made with corn tortillas. Corn, chile and tomatoes are always such a natural flavor partnership. A generous bowl of guacamole on the side would be the perfect accompaniment. Don’t forget the Mexican beer!
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