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

Name: 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

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Caldo de Marisco is a rich spicy seafood soup that is delicious when served fresh with tostadas and an icy cold Mexican beer!

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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