Caldo de Mariscos (Mexican Seafood Soup)

Caldo de  Mariscos is a brothy Mexican soup with fish, shrimp and seafood.
Caldo de Mariscos (Mexican Seafood Soup)

Caldo de Mariscos (Mexican Seafood Soup)

by Sue Lau | Palatable Pastime

Another month has  gone by and once again it is time for Blogger C.L.U.E.

Where does the time go? Really, I have no idea!

Blogger C.L.U.E. is a fabulous group of bloggers who once per month sample the offerings from another group member’s blog, then blog about it (as I am about to do here). These run on a theme that changes from month to month (last month was eating healthy, in which I made Couscous with Chicken and Vegetables from the blog Anna Dishes.)

This month, the excitement is all about Soups & Stews, and I was fortunate enough to be assigned Heather at All Roads Lead to the Kitchen (as she has about a billion soup recipes and must have something wonderful simmering away in her soup pot every single day). So I browse her recipes and my eye suddenly spots the word Caldo in several places, and I am instantly in love. Exploring the recipes in greater detail does not disappoint, except the one I want most (Mariscos or Seafood) was mysteriously missing. However, I quickly honed in on the Caldo de Camerones y Pescado, which is quite similar, and uses shrimp and fish. At the market, though, I couldn’t leave the package of mixed seafood with calamari, mussels, clams and shrimp alone, so I opted for that instead of a second type of shrimp the original recipe calls for, and have ended up with something quite like Caldo Mariscos after all. See how easy it is to switch gears in the kitchen? Sometimes out of necessity, other times out of choice, but usually everything ends well.

One of the necessities I had to change in this recipe was the dried chilies. I usually have every chile known to mankind in my pantry, but for some odd reason, was out of the whole dried pasilla chiles, which is one of the larger ones that are usually used when making mole.They had a supply at the market, but being the snob I can sometimes be, I didn’t like their color (they looked really really old) and since I didn’t want to market-hop in search of the lost chile, I decided to buy a bottle of pre-ground pasilla powder, which would change the method in the soup making, but really, it would be good for people to see how Heather does hers with whole chiles, and what to do if you have to use ground chile powder. Of course, if you can’t find that either, or something about what the market offers is untoward, you can always opt for the garden-variety of chili powder. But unless it is pure ground California or New Mexico chile, it is going to have “filler” in it as well (lots of cumin for one thing) and cumin will radically alter the flavor profile. Not in a bad way, I would think, but it isn’t going to be the same. If you do happen to have the whole chiles, besides the way Heather mentions of cooking them until soft and buzzing up in the food processor, there is a third way, where you lightly toast the peppers until aromatic (either over a flame or under the broiler)(don’t burn them!), then tear off the stems and seed pod, shake out any excess seeds, and buzz them up in a spice grinder to make your own ground chile powder. I do this all the time as I like to concoct my own chili powder blends and ground chiles for enchilada sauce. Besides being customized to my tastes, it is also much cheaper to buy the chiles that way and  do things yourself.

But back to the soup. This is a brothy soup, and will be a bit brothier than what you see in the photo. I was not trying to be dishonest about it, but plated the soup so you could see the contents. If you do want more filler, add about 1/3-1/2 more of the ingredients  for a well stocked soup. But since I am dieting, brothy is fine with me. You choose how you like it. But if you change the ingredients and are watching WW points, remember to recalculate that on your own.

Caldo de Mariscos (Mexican Seafood Soup)

Caldo de Mariscos #BloggerCLUE

  • Servings: 10
  • Difficulty: easy
  • Print

Caldo de Mariscos (Mexican Seafood Soup)

Weight  Watchers info: 2 WW SmartPoints (per cup)


  • 1 cup chopped onion
  • 5 cloves garlic, chopped
  • 15.5 ounce can diced fire roasted tomatoes (with juice)
  • 1 cup water
  • 3 tablespoons ground Pasilla chili powder
  • 8 ounces peeled turnip, diced
  • 8 ounces small white potatoes, diced
  • 8 ounces carrot, peeled and oblique cut (or diced)
  • 2 Knorr “Caldo de Cameron” bouillon cubes or shrimp bouillon
  • 4 teaspoons fish base
  • 7  cups water (or may use shrimp and fish stocks and omit bouillon and fish base)
  • 10 ounces boneless tilapia or similar fish
  • 10 ounces deveined ez-peel shrimp  (with shells on)
  • 10 ounces assorted seafood (calamari rings, mussels, clams, shrimp)(scrub shells of clams and mussels if not done already)(discard any shells that do not open during cooking)
  • lime wedges
  • chopped cilantro
  • sliced fresh serrano or fresh jalapeno peppers


  1. Place onion, garlic and canned tomatoes with juice in a saucepan and simmer 15 minutes; allow to cool a bit so you can puree it.
  2. Puree tomato mixture in a food processor or use a hand-held blending stick in the pan, your choice.
  3. Add pasilla chili powder, diced vegetables, bouillon cubes, fish base and water to pan and stir.
  4. Bring soup to a boil, then reduce heat and simmer, covered, for 20 minutes, stirring occasionally.
  5. Gently add the whole fish fillet, and the other seafood to the pan and continue to cook for another 5-10 minutes until shells on clams have opened and the fish is firm and opaque.
  6. Serve soup garnished with cilantro and serrano peppers, and a wedge of lime to squeeze into the soup.

From the kitchen of

(adapted from a recipe at

Caldo de Mariscos (Mexican Seafood Soup)


Check out the participating Blogger C.L.U.E. members this month as we sample each other’s soup  and stew recipes. Don’t forget to pin your favorites so you don’t lose them!

You might also like:

Caldo de Camaron  (Mexican Shrimp Soup)

Caldo de Camaron (Mexican Shrimp Soup)

Roasted Tomato Soup

Roasted Tomato Soup

Rustic Tortellini Soup

Rustic Tortellini Soup

French Tomato Lentil Soup

french tomato lentil soup

Meatball and Noodle Soup (Sopa Albondigas  con Fideo)

Meatball and  Noodle Soup (Sopa Albondigas con Fideo)

19 responses

  1. Ugh – you hit on one of my “myseriously disappearing” pages. So sorry about that. I’ve had some older posts just disappearing. All of the content is still there because I can go into the post and seeing, but it’s not showing up for most people. I can’t figure out why it’s happening. But I love that you went for it anyway – your caldo looks AMAZING! Brothy, flavorful caldos are my favorite, and I’d give anything to reach in and grab a bowl of yours. Thanks Sue!

  2. I just want to stick my nose over that bowl and inhale the gorgeous aroma that is surely wafting upwards! Then get after it with a big spoon. Gorgeous, Sue!

  3. Wow, oh wow. That looks fantastic. I adore seafood stews, especially ones that are well stocked with a variety of seafood (I love me some calamari rings). I’d probably go ahead and add more of the stuff, so thanks for the tip.

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