Caldo de Marisco (Spicy Seafood Soup) - Kitchen Wrangler | Melissa Guerra

Ingredients

• 2 dried chile ancho
• 5 qt. water (5 lt.)
• 1 red snapper, scaled and fileted, with carcass, head and filets reserved (about 2lbs./1 kg*)
• 2 chile serrano, whole
• 1 whole head of garlic, unpeeled with loose husks removed
• 3 sprigs fresh oregano
• 3 sprigs fresh thyme
• 3 sprigs fresh marjoram
• 2 tbsp. (10 gr) chopped fresh cilantro
• 1 lb. (500 gr) tomatoes
• 1 onion, peeled and chopped
• 1 lb. scallops
• 1 lb. (500 gr) crab in shell (I use small blue crab, about 4 oz./113 gr each)
• 1 lb. (500 gr) small shrimp, in shell with head*
• 1 lb. (500 gr) of one or a combination of the following: squid, mussels, octopus*
• Salt to taste
• Cilantro, lime wedges and avocado for garnish