Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, caldo de mariscos. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Caldo de Mariscos is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Caldo de Mariscos is something which I’ve loved my whole life.

CALDO DE MARISCOS IN XALAPA, VERACRUZ. This delicious seafood soup is enjoyed casually in the households of this beautiful state, but (as I mentioned before) more often in the coastal areas, as that's where the prices are most accessible. It is also common to find this soup in the so-called "centros botaneros".

To begin with this particular recipe, we must prepare a few components. You can have caldo de mariscos using 29 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Caldo de Mariscos:

1. Get seafood/poultry
2. Make ready fresh tilapia
3. Prepare medium raw shrimp w/ shell on
4. Prepare shrimp boil seasoning
5. Take salt
6. Take garlic powder
7. Get Old Bay original seasoning
8. Get Ms. Dash original salt free seasoning
9. Take Chef Paul Magic Salmon Seasoning
10. Take lemon pepper seasoning
11. Make ready oregano
12. Make ready sazón goya con azafran
13. Make ready sugar
14. Make ready butter
15. Get water
16. Take other
17. Prepare olive oil, extra virgin
18. Take sauce
19. Get epazote
20. Take butter
21. Make ready chile ancho
22. Take chile jalapeño
23. Prepare diced onion
24. Take tomato roma
25. Make ready chile de arbol
26. Make ready Old Bay Original Seasoning
27. Take Chef Paul Magic Salmon Seasoning
28. Make ready water
29. Make ready salt

A specialty of the Veracruz coast, this Mexican seafood soup is similar to bouillabaisse. Seafood soup–in one variation or another, depending on the catch of the day–is found across Mexico, where it is commonly sold in markets as a hangover remedy. We used green-lipped mussels, but blue mussels will give you the same result. Caldo de Mariscos is a hot lunch special enjoyed during Lent in many Mexican restaurants.

Instructions to make Caldo de Mariscos:

1. Bring 3 cups of water to boil
2. Add shrimp, butter, oregano, Ms. Dash, Old Bay, Chef Paul Magic, garlic powder, salt, and lemon pepper seasonings in boiling water. Boil until shrimp is fully cooked
3. Blend water, chile ancho, chile de árbol, jalapeño, tomato roma, diced onion, butter, old bay, sazón Goya, Chef Paul magic, sugar, salt. Liquify blend.
4. Fry tilapia until crispy and cut into smaller pieces.
5. Remove 2 cups of water from shrimp boil. Add blended sauce and boil at medium heat. Add fried pieces of tilapia in boil. Add Epazote. Boil until Epazote leaves are soft. You're done!

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. Caldo de mariscos a la mexicana. Deliciosa y sencilla receta para preparar caldo de mariscos a la mexicana.

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