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What Is Caldo De Mariscos

What Is Caldo De Mariscos

Thistraditional seafood soupis originally from the State of Veracruz, located in the Gulf of Mexico. Shrimp, fish, and other fresh seafood are some of the ingredients used to prepare this creamy and delicious soup from scratch.

The city and seaport ofVeracruzis located in theGulf of Mexico. It was the first town named by Spanish explorer Hernán Cortés, who landed at the beach of Chalchihuecan nearly six hundred years ago, on April 22nd, 1519, according to historians. Veracruz was the first city founded in Mexican territory, and it was named“Villa Rica de la Santa Veracruz”because Spaniards arrived in this land on the day of the Holy Cross. By the mid-1500s, massive amounts of gold and silver were extracted throughout the entire State of Veracruz and shipped out to Spain through the port city of Veracruz.


Since colonial times, the city of Veracruz has been the main port of entry for millions of foreigners—mainly from Europe and Africa—that came to Mexico and the rest of Latin America. This is the main reason why so many different cultures have influenced the sumptuous cuisine of Veracruz. This culinary richness later made its way to the rest of Mexico, mixing with the already vast and diverse cuisines of the Aztecs, Olmecs, Mayans, and other cultures that inhabited the Mexican territory.

Caldo De Mariscos Recipe Seafood Soup With Cod, Shrimp, Mussels, Vegetables And Avocado Close Up In A Bowl. Horizontal Stock Photo

Throughout the beautiful coastline of Veracruz, it is customary to eat thisiconic seafood soupdespite the intense and humid heat of the tropical weather. This is because there is an abundant variety of seafood in this geographic region, surrounded by the warm waters of the Gulf of México and filled with rivers and lakes, where a large variety of marine species are found.

There are different variations of this soup, which is also known as“Cazuela de Mariscos”(pot of seafood), which refers to the vessel in which it’s served (in tiny pots made of clay). Some people add manchego cheese, which melts with the heat from the soup to form a creamy and delectable cheese topping!

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”. “Centros Botaneros” roughly translates to “snack posts”, but in reality, they are restaurants that specialize in serving seafood. At these “botanero” bars, the purchase of a beer will grant you a complimentary serving of this tasty soup.

How To Make Caldo De Camaron Recipe

Additionally, after any big party such as a wedding, baptism, or other family gatherings, it is common for people to use a hot bowl of this soup to cure the hangover headache, or “resaca”, as we call it in Mexico. The selection of seafood used to prepare this savory soup is up to the cook, remember that we all add our signature touch to the recipes we make.

This traditional seafood soup is originally from the State of Veracruz, located in the Gulf of Mexico. Shrimp, fish, and other fresh seafood are some of the ingredients used to prepare this creamy and delicious soup from scratch.

• If you wish, you can add octopus or calamari to this soup, but they have to be cooked previously. In a large pot with plenty of boiling water, add laurel leaves, salt, black pepper, and the octopus or calamari. Put a lid on the pot and cook until the octopus or calamari is soft and tender. After they’re cooked, cut into bite-size pieces. Set aside and add to the soup along with the fish and shrimp.

Caldo De Camarón Tradicional

Serving: 1 bowl Calories: 514 kcal Carbohydrates: 28 g Protein: 78 g Fat: 9 g Saturated Fat: 4 g Cholesterol: 340 mg Sodium: 1569 mg Potassium: 1614 mg Fiber: 5 g Sugar: 7 g Vitamin A: 1470 IU Vitamin C: 54.4 mg Calcium: 308 mg Iron: 4.1 mgNovember 15, 2019 By in Carrots, Fish and Seafood, Mexican or Southwest US, Peppers or Chillies, Shellfish, Shrimp, Soup, Soups, Stews & Chili, squash, Stovetop, Tomato Sauce, Tomatoes, Zucchini Tags: #FishFriday, 30 minute meals, Caldo recipes, Mexican recipes, Seafood recipes, Shrimp recipes, Soup Recipes 16 Comments


Caldo de Camaron is a tomato based Mexican shrimp soup flavored with ancho and pasilla chiles and vegetables in a lightly spicy broth.

I love the flavors  in a Mexican seafood soup so enjoy having it when  I can. Perfect timing that Fish Friday is having the monthly recipe posting, and the topic is for International  soups.

Caldo De Camaron (mexican Shrimp Soup)

We got snow recently although it likely won’t last. But regardless, it will still be cold for months now. And nothing better to warm us up than a soup imbued with the flavors of pasilla and ancho chili.

You can buy both of those in  the jar  or grind them yourself- generally they get toasted up, torn apart, the seeds removed, and then ground in a mortar   or spice grinder.


Alternatively, you can soak  them in hot water and then puree to make a paste. It all comes out the same. I generally grind mine with a spice mill so I can have it all ready if I make enchilada sauce or chili or something. Having to stop and prep last minute is a lot like finding you are out of an ingredient and have to run to the store. I hate that.

Sopa Especial De Mariscos

You can vary the vegetables in this if you like but these are the ones I prefer. Carrots and onion are very common in all soups as part of the mirepoix, but the addition of zucchini or calabacitas as that variety is called, is very apropos.

Brothy traditional albondigas meatball soup with fideo noodles and vegetables makes a great start to any Mexican meal or chilly day supper.

Easy to make at home DIY Mexican spicy green hot sauce made from fresh poblano peppers spices up any south of the border meal.


Caldo De Siete Mares

Serving: 1 g Calories: 247 kcal Carbohydrates: 22 g Protein: 24 g Fat: 8 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Trans Fat: 0.01 g Cholesterol: 191 mg Sodium: 2287 mg Potassium: 853 mg Fiber: 5 g Sugar: 7 g Vitamin A: 5318 IU Vitamin C: 25 mg Calcium: 153 mg Iron: 2 mg

I'm Sue Lau and I am cooking up kitchen love in Cincinnati Ohio with an emphasis on Heartland, Southern US and Amish cooking as well as Ethnic cuisine. The kitchen is my happy place, where I find joy in creating delicious recipes for my friends, family, and my readers here. Join me as my cooking hobby takes our mutual love of cooking from our home to the wonderful world of food beyond.February 10, 2016 By in Carrots, Clams, Cooking Method, Course, Cuisine, Fish, Fish and Seafood, Food Processor, Main Ingredients, Mexican or Southwest US, Onions, Peppers or Chillies, Potatoes, Shellfish, Shrimp, Small Appliance, Soups, Stews & Chili, Stovetop, Tilapia, Tomatoes Tags: blogger clue, calamari, Clams, fish, healthy, Hot Soups, lenten, Mexiican, mussels, pasilla, seafood, shrimp, soup, spicy, tilapia, Weight Watchers 19 Comments

Blogger C.L.U.E. is a fabulous group of bloggers who once per month sample the offerings from another group member’s blog, then blog about it (as I am about to do here). These run on a theme that changes from month to month (last month was eating healthy, in which I made Couscous with Chicken and Vegetables from the blog Anna Dishes.)

Aprende A Preparar Caldo De Camarón Mexicano

And I was fortunate enough to be assigned Heather at All Roads Lead to the Kitchen (as she has about a billion soup recipes and must have something wonderful simmering away in her soup pot every single day). So I browse her recipes and my eye suddenly spots the word


In several places, and I am instantly in love. Exploring the recipes in greater detail does not disappoint, except the one I want most (Mariscos or Seafood) was mysteriously missing. However, I quickly honed in on the Caldo de Camerones y Pescado, which is quite similar, and uses shrimp and fish. At the market, though, I couldn’t leave the package of mixed seafood with calamari, mussels, clams and shrimp alone, so I opted for that instead of a second type of shrimp the original recipe calls for, and have ended up with something quite like Caldo Mariscos after all. See how easy it is to switch gears in the kitchen? Sometimes out of necessity, other times out of choice, but usually everything ends well.

One of the necessities I had to change in this recipe was the dried chilies. I usually have every chile known to mankind in my pantry, but for some odd reason, was out of the whole dried pasilla chiles, which is one of the larger ones that are usually used when making mole.They had a supply at the market, but being the snob I can sometimes be, I didn’t like their color (they looked really really old) and since I didn’t want to market-hop in search of the lost chile, I decided to buy a bottle of pre-ground pasilla powder, which would change the method in the soup making, but really, it would be good for people to see how

Caldo De Camaron Revealed [with Recipe]

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