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Caldo de Mariscos (Seafood Soup)

Caldo de Mariscos (Seafood Soup)

5
(1)

Caldo de Mariscos is a hot lunch special enjoyed during Lent in many Mexican restaurants. Our version is low in calories, spicy and very filling. Serve with toasted corn tortillas or corn chips. Chopped cilantro and a few drops of lime juice are a fresh finishing touch.

serves 4 (about 1 cup each)

Ingredients

cost per recipe: $13.66

The price is determined by the national average.

  • 1

    dried ancho chile pepper

  • 2 1/3

    cups water

  • 2

    cans (10 3/4 ounces each ) Campbell's® Condensed Chicken Gumbo Soup

  • 1

    clove garlic, peeled

  • 1/4

    teaspoon saltand ground black pepper

  • 1

    pound uncooked shrimp, peeled and deveined or with shell left on

  • 1/4

    pound fish filletor squid, cut into bite-sized pieces or mussels

  • 2

    tablespoons chopped cilantro

  • 4

    wedges lime

view nutrition info

How to Make It

Step 1

Fill a 2-quart saucepan half full with water.  Add the dried chile and heat over medium-high heat to a boil.  Reduce the heat to medium.  Cook for 15 minutes or until the chile is soft.  Remove the chile from the saucepan and discard the cooking water.  Remove the stem and seeds from the chile.

Step 2

Place the chile and 1 cup water into a blender.  Cover and blend until the mixture is smooth.

Step 3

Stir the soup, garlic, remaining water and chile mixture in a 2-quart saucepan.  Season with the salt and black pepper.  Heat over medium-high heat to a boil.  Reduce the heat to low.  Add the shrimp and fish (or squid or mussels) and cook for 5 minutes or until the fish flakes easily when tested with a fork.  Sprinkle with the cilantro and serve with the lime wedges.

Recipe Tips

  • Ingredient Note: Professional chefs know that the shell of the shrimp is where the richest flavor is stored.  When making your Caldo de Mariscos, try adding unpeeled shrimp to your soup, for a fuller, richer, fresh-from-the-ocean flavor.
  • Recipe Note: Most dried or fresh chiles can irritate hands and eyes, so consider wearing rubber gloves while handling chiles.
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Made With
Campbell's® Condensed Chicken Gumbo Soup

Campbell's® Condensed Chicken Gumbo Soup

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Ratings & Reviews

(1)
  • focsibrown

    August 15, 2013

    Perfect gumbo recipe!

    I loved it! It had the perfect amount of spiciness- not too spicy, not too weak. And for those who like gumbo, this would be the perfect "base" for it! Now, I plan to make gumbo, and when I do, I'm following this recipe- adding sausage, crab legs, extra rice, along with the jumbo shrimp. ...can't wait!

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