Caldo De Mariscos (Seafood Soup) - Edible Dallas and Fort Worth

Name: Caldo De Mariscos (Seafood Soup) - Edible Dallas and Fort Worth
Ingredients: 1 pound cleaned squid, optional; 6 cups water, fish, chicken or vegetable broth; 1 small white or yellow onion, peeled, optional; 2 whole cloves of garlic, optional; 1 (15-ounce) can diced fi re-roasted tomatoes; 2 cups coarsely chopped white or yellow onion; 2 cloves garlic, coarsely chopped; 3 chiles guajillo (plus 2 chiles arbol for more heat as desired), rinsed, stems and seeds removed; 2 tablespoons vegetable or extra-virgin olive oil; 1 pound potatoes, unpeeled, cut into bite-size pieces; 3 bay leaves; 3 sprigs of cilantro; 1 ½ teaspoons salt or to taste; 1 pound mussels or 2 pounds clams in shells; 1 pound white fish fillets, such as cod, grouper, snapper, etc., cut into 1-inch cubes; 1 pound shrimp, peeled and deveined; Garnishes: chopped avocado, chopped white onion, chopped cilantro, lime wedges

www.edibledfw.com

Discover the flavorful Caldo De Mariscos (Seafood Soup) with a unique chile base. Perfect for seafood lovers, this recipe makes 8 servings and is both delicious and easy to prepare.

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Ingredients

1 pound cleaned squid, optional
6 cups water, fish, chicken or vegetable broth
1 small white or yellow onion, peeled, optional
2 whole cloves of garlic, optional
1 (15-ounce) can diced fi re-roasted tomatoes
2 cups coarsely chopped white or yellow onion
2 cloves garlic, coarsely chopped
3 chiles guajillo (plus 2 chiles arbol for more heat as desired), rinsed, stems and seeds removed
2 tablespoons vegetable or extra-virgin olive oil
1 pound potatoes, unpeeled, cut into bite-size pieces
3 bay leaves
3 sprigs of cilantro
1 ½ teaspoons salt or to taste
1 pound mussels or 2 pounds clams in shells
1 pound white fish fillets, such as cod, grouper, snapper, etc., cut into 1-inch cubes
1 pound shrimp, peeled and deveined
Garnishes: chopped avocado, chopped white onion, chopped cilantro, lime wedges