Seafood Soup (Caldo de Mariscos)

Seafood Soup (Caldo de Mariscos)
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons vegetable oil
  • 1 ½ cups finely chopped onion
  • 2 tablespoons vegetable oil
  • 2 tablespoons sugar
  • 1 ½ cups finely chopped onion
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • + 27 more ingredients
    • ½ teaspoon salt
    • 1 (28-ounce) can fire-roasted crushed tomatoes, undrained (such as Muir Glen)
    • 1 (28-ounce) can fire-roasted crushed tomatoes, undrained (such as Muir Glen)
    • ¼ cup fresh lime juice
    • ¼ cup fresh lime juice
    • 1 pound medium shrimp, peeled and deveined
    • 1 pound medium shrimp, peeled and deveined
    • 1 pound mussels, scrubbed and debearded
    • 1 pound mussels, scrubbed and debearded
    • 8 lime slices
    • 8 lime slices
    • ¾ cup minced fresh cilantro
    • ¾ cup minced fresh cilantro
    • 4 garlic cloves, minced
    • 4 garlic cloves, minced
    • 3 poblano chiles
    • 3 poblano chiles
    • 1 ½ teaspoons aniseed
    • 1 ½ teaspoons cumin seeds
    • 1 ½ teaspoons aniseed
    • 4 (8-ounce) bottles clam juice
    • 1 ½ teaspoons cumin seeds
    • 2 jalapeño peppers, seeded and finely chopped
    • 4 (8-ounce) bottles clam juice
    • 2 (6-ounce) tilapia fillets, cut into 2-inch pieces
    • 2 jalapeño peppers, seeded and finely chopped
    • 2 (6-ounce) tilapia fillets, cut into 2-inch pieces

Preheat broiler. Cut chiles in half; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a heavy-duty zip-top plastic bag, and seal. Let stand 15 minutes. Peel chiles; discard skins. Finely chop ch...

View full recipe at My Recipes

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