Caldo de Mariscos (Mexican Seafood Soup)
yield: 4
total time: 60 minutes
Ingredients
- 1 cup chopped onion
- 5 cloves garlic chopped
- 15 1/2 ounces diced fire-roasted tomatoes with juice
- 1 cup water
- 3 tablespoons chili powder ground Pasilla
- 8 ounces turnip peeled, diced
- 8 ounces potatoes small white, diced
- 8 ounces carrot peeled and oblique cut, or diced
- 2 bouillon cubes Knorr “Caldo de Cameron”, or shrimp bouillon
- 4 teaspoons base fish
- 7 cups water or may use shrimp and fish stocks and omit bouillon and fish base
- 10 ounces tilapia boneless, or similar fish
- 10 ounces shrimp deveined ez-peel, with shells on
- 10 ounces seafood assorted, calamari rings, mussels, clams, shrimp, scrub shells of clams and mussels if not done already, discard any…
- lime wedges
- chopped cilantro
- jalapeno peppers
- serrano
Nutrition
- Calories : 280 calories
- Carbohydrate : 31 grams
- Cholesterol : 145 milligrams
- Fat : 4 grams
- Fiber : 8 grams
- Protein : 33 grams
- SaturatedFat : 1 grams
- Sodium : 320 milligrams
- Sugar : 9 grams
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