Caldo De Mariscos Recipes

PUERTO RICAN SEAFOOD SOUP: ASOPAO DE MARISCOS

Steps:

• In a large stockpot, add enough olive oil to coat the bottom the pan thinly and saute the large diced white onion and large diced green pepper until translucent. Add lobster heads and shrimp shells. Cook until color starts changing and starts to look red. Add tomato sauce, white wine, and bay leaf. Add clam juice and water. Cook for at least 2 hours, then strain.
• In a medium size stockpot, saute the small diced onion, and small diced pepper until translucent. Add rice, clams, mussels, bay leaf, and a pinch of saffron. Add all strained seafood stock and cook until rice is soft, approximately 20 minutes. Add shrimp, scallops, and lobster. Cook for approximately 8 minutes. Add culantro and season with salt and pepper.

MARISCADA AKA CALDO DE SIETE MARES

Steps:

• Place the water, bouillon cubes, onion, tomato, and bell pepper in a large pot and bring to a boil.
• In a saute pan melt the butter on medium high heat and add the peices of cat fish in the pan. Season the fish with lime juice and salt and cook on medium high for 4 minutes until the skin starts to peel from the fish. Turn the pieces over, season with lime juice and salt and cook for an additional 4 minutes.
• Turn down the heat on your pot to medium and carefully add in the cat fish, shrimp, mussels, octupus, crabs and squid. Add the minced cilantro and the epazote and stir the top just to barely incorporate the cilantro.
• Cover the pot and cook on medium for 15 minutes. Turn the heat off and allow the soup to sit for 5 additional minutes.
• Serve the soup with fresh limes, salt, and corn tortillas. Sometimes I even dice onions, cilantro and radishes for garnish.
• Note; You can also buy a bag of frozen seafood which would include squid, mussels, octupus, and baby shrimp. This can replace the seafood ingredients except for the large shrimp, crabs, and catfish.

SOPA DE MARISCOS (SEAFOOD SOUP)

Steps:

• Heat olive oil in a stockpot over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add carrots, corn, and celery and cook until softened, about 5 minutes. Add chicken stock, tomatoes, ancho chili, chili powder, and cumin and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
• Meanwhile, place clams and mussels in a bowl of cold water to filter out sand.
• Drain clams and mussels; add to the soup. Stir in cod and shrimp. Cover and boil until cod is white and flaky, mussels and clams are open, and shrimp is pink, 5 to 10 minutes. Serve immediately, topped with cilantro and avocado.

CALDO DE RES (MEXICAN BEEF SOUP)

Steps:

• Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
• Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
• Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
• Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
• Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.