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Caldillo de Mariscos
A hearty and flavorful seafood soup, Caldillo de Mariscos is a staple in Chilean cuisine, especially in coastal regions. It features a rich broth brimming with an assortment of fresh seafood, vegetables, and often a touch of white wine, making it a comforting and satisfying meal.
ð§ ææ
- 600 g Mixed seafood(e.g., shrimp, mussels, clams, squid, fish fillets)
- 1 medium Onion(thinly sliced)
- 3 cloves Garlic cloves(minced)
- 2 medium Carrots(diced)
- 0.5 medium Red bell pepper(diced)
- 2 medium Potatoes(peeled and cubed)
- 0.5 cup White wine
- 1 liter Seafood broth or fish stock
- 2 tbsp Olive oil
- 1 tsp Paprika (ajà de color)
- 1 tsp Dried oregano
- 1 Bay leaf
- 0.25 cup Fresh cilantro(chopped, for garnish)
- to taste Salt and black pepper
ðšâð³ äœãæ¹
- 1
Sauté aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onion, minced garlic, diced carrots, and diced red bell pepper. Cook until softened, about 5-7 minutes.
- 2
Add potatoes and seasonings: Stir in the cubed potatoes, paprika, oregano, and bay leaf. Cook for another 2 minutes, stirring to coat the vegetables with the spices.
- 3
Deglaze and add liquid: Pour in the white wine and scrape the bottom of the pot to loosen any browned bits. Let the wine simmer for 1-2 minutes until slightly reduced. Add the seafood broth or fish stock.
- 4
Simmer the soup: Bring the broth to a simmer. Add the mixed seafood. Cook for 8-10 minutes, or until the seafood is cooked through and the potatoes are tender. Be careful not to overcook the seafood.
- 5
Season and serve: Season the caldillo with salt and black pepper to taste. Remove the bay leaf. Ladle the hot soup into bowls and garnish with fresh chopped cilantro. Serve immediately.
ð¡ ããã®ã³ã
- âUse a variety of fresh seafood for the best flavor. If using frozen seafood, ensure it is fully thawed.
- âAdjust the amount of vegetables and seafood to your preference.
- âFor a spicier version, add a pinch of merkén (Chilean smoked chili flakes) or a finely chopped chili pepper with the aromatics.
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- Add a splash of cream in the last few minutes of cooking for a richer, creamier broth.
- Include other vegetables like celery or leeks.