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.
cost per recipe: $12.04
The price is determined by the national average.
dried ancho chile pepper
cans (10 3/4 ounces each ) Campbell’s® Condensed Chicken Gumbo Soup
clove garlic, peeled
teaspoon saltand ground black pepper
pound uncooked shrimp, peeled and deveined or with shell left on
pound fish filletor squid, cut into bite-sized pieces or mussels
tablespoons chopped cilantro
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.
Place the chile and 1 cup water into a blender. Cover and blend until the mixture is smooth.
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.