Mexican Seafood Soup (Caldo de Mariscos)

Looking for a hearty and flavorful seafood dish? This Mexican Seafood Soup (Caldo de Mariscos) is the perfect answer! Bursting with fresh seafood, vibrant veggies, and aromatic spices, it’s an ideal choice for any occasion.

Ingredients:

• 1 lb mixed seafood (shrimp, fish, and mussels)
• 4 cups vegetable broth
• 1 cup diced tomatoes (canned or fresh)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 bay leaf
• 1 cup corn kernels (fresh or frozen)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

Step 1:

In a large pot, heat the olive oil over medium heat.

Step 2:

Add the chopped onion and bell pepper, sauté until soft, about 5 minutes.

Step 3:

Stir in the minced garlic and cook for an additional minute.

Step 4:

Add the diced tomatoes, vegetable broth, cumin, paprika, and bay leaf; bring to a boil.

Step 5:

Once boiling, reduce heat and stir in the mixed seafood and corn.

Step 6:

Simmer for 10-15 minutes, or until the seafood is cooked through.

Step 7:

Season with salt and pepper to taste.

Step 8:

Remove the bay leaf before serving.

Step 9:

Garnish with fresh cilantro and serve with lime wedges.

Pairings:

• Crusty Bread: Ideal for dipping into the flavorful broth.
• Warm Tortillas: A great accompaniment to soak up the soup and add texture.

Storage Tips:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove, adding a bit of broth if it thickens.
• Freezing is not recommended for seafood dishes as it may affect the texture.