Caldo de Mariscos (Seafood Soup)

Campbell's Caldo de Mariscos (Seafood Soup) Recipe

Caldo de Mariscos is a hot lunch special enjoyed during Lent in many Mexican restaurants. Our version is low in calories, spicy and very filling. Serve with toasted corn tortillas or corn chips. Chopped cilantro and a few drops of lime juice are a fresh finishing touch.

At a glance

Prep

10 min.

Total

30 min.

Serves

4

Servings: 1 cup each

Cook: 20 min.

Made With

  • Campbell’s® Condensed Chicken Gumbo Soup

    Campbell’s® Condensed Chicken Gumbo Soup

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 dried ancho chile pepper
2 1/3 cups water
2 cans (10 3/4 ounces each ) Campbell’s® Condensed Chicken Gumbo Soup
1 clove garlic, peeled
1/4 teaspoon salt and ground black pepper
1 pound uncooked shrimp, peeled and deveined or with shell left on
1/4 pound fish fillet or squid, cut into bite-sized pieces or mussels
2 tablespoons chopped cilantro
4 wedges limes

How to Make It

  • 1

    Fill a 2-quart saucepan half full with water.  Add the dried chile and heat over medium-high heat to a boil.  Reduce the heat to medium.  Cook for 15 minutes or until the chile is soft.  Remove the chile from the saucepan and discard the cooking water.  Remove the stem and seeds from the chile.

  • 2

    Place the chile and 1 cup water into a blender.  Cover and blend until the mixture is smooth.

  • 3

    Stir the soup, garlic, remaining water and chile mixture in a 2-quart saucepan.  Season with the salt and black pepper.  Heat over medium-high heat to a boil.  Reduce the heat to low.  Add the shrimp and fish (or squid or mussels) and cook for 5 minutes or until the fish flakes easily when tested with a fork.  Sprinkle with the cilantro and serve with the lime wedges.

Full Screen View

  • Ingredient Note: Professional chefs know that the shell of the shrimp is where the richest flavor is stored.  When making your Caldo de Mariscos, try adding unpeeled shrimp to your soup, for a fuller, richer, fresh-from-the-ocean flavor.
  • Recipe Note: Most dried or fresh chiles can irritate hands and eyes, so consider wearing rubber gloves while handling chiles.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#61326

Your Recently Viewed Recipes