Caldo de Mariscos - Kitchen Wrangler | Melissa Guerra

Ingredients

• 5 qts water (5lt)
• 2 chile serrano chiles
• 1 entire head of garlic
• 3 sprigs fresh oregano
• 3 sprigs fresh thyme
• 3 sprigs fresh marjoram
• 2 tbsp. chopped fresh cilantro
• 1 large fresh red snapper, fileted with filets, fish carcass and fish head reserved (about 2lbs/1kg) – cut the fish filets into 1”/2.5cm pieces
• 1 lb/500g crab in shell, cut in half lengthwise (I use small blue crab, about 4oz/113g each)
• 1 lb/500g large shrimp, in shell with heads
• 1 lb/500g scallops
• 1 lb/500g of one or a combination of the following: cooked squid, cooked mussels, cooked octopus, oysters*
• 2 oz dried chile ancho, (about 4 – 62g)
• 1 lb/500g tomatoes, seeded, peeled and chopped
• 1 onion, sliced
• 2 tbsp. olive or vegetable oil (30ml)
• Salt to taste
• Fresh herbs for garnish: thyme, oregano and/or cilantro
• Chopped radishes
• Sliced avocado