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Caldo de Pescado y Camaron (Seafood Soup)

All fresh ingredients are what go into this delicious seafood soup. Get inspired and twist up the recipe with your favorite seafood.
Course Main Course, Soup
Cuisine Mexican
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 6 Servings

Ingredients

Ingredients

  • 1 cup carrots diced
  • 1 cup potatoes peeled and diced
  • Oil
  • 1 medium onion roughly chopped
  • 3 cloves of garlic sliced
  • 1 serrano sliced
  • 3 chile California or chile guajillo stems and seeds removed
  • 2-4 chile cascabel or 1 large chile ancho stems and seeds removed
  • 3 large roma tomatoes quartered
  • 6 cups of water
  • Salt to taste
  • 1 teaspoon peppercorns
  • 1 teaspoon cumin seeds
  • ½ teaspoon Mexican oregano crushed
  • 2 bay leaves
  • 6 epazote leaves if available
  • 1 pound firm white fish
  • 1 pound large shrimp deveined with shells on

Garnish

  • 1 Lime or lemon sliced into wedges
  • 1/4 cup cilantro chopped
  • 1/2 cup Onion diced
  • 2 teaspoons Chile piquin crushed
  • Corn tostadas or corn tortilla chips

Instructions

Directions

  • In a medium pot, add the carrots and potatoes. Cover with water and heat on medium. Bring to a boil, then reduce to a simmer. Continue cooking until they are fork tender, about 15 minutes. Set aside.
  • In a large pot, add 3 tablespoons of oil and heat to medium. Add the onions, garlic and serrano pepper. Saute for 3-4 minutes. Add the dried chiles and saute for another 3-4 minutes, turning often.
  • Add the tomatoes and cook for another 7-8 minutes. Stir as needed. Pour in 4 cups of water. Add salt to taste, peppercorns, cumin seeds, oregano and bay leaves. Bring up to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let cool for 10 minutes.
  • Transfer all of the ingredients from the pot with chiles  into the blender. Cover tightly, holding down the lid with a kitchen towel. Start on low to blend, then slowly switch to the high speed to blend the sauce until very smooth.
  • In the same large pot, pour the sauce from blender back in and heat to medium. Add the last 2 cups of water and the epazote leaves. Add the reserved carrots and potatoes in. Stir well to combine and taste for salt.
  • Bring up to a light boil. Taste for salt. Add in the fish and the shrimp. Gently stir making sure the seafood is immersed in the soup base. Cook for 5 minutes. Remove from heat and cover with lid. Let sit for for another 5-6 minutes.
  • Serve right away. Garnish with lime, cilantro, onion and piquin. Serve with warm corn tortillas or tostadas .

Notes

If you do nor own a power blender like a Vitamix that I used in this recipe, I would suggest straining the chile sauce using a fine wire mesh strainer to remove any chile skins remaining.