Seafood soup

Seafood soup

Caldo de mariscos

From
M is for Mexican
Serves
4
Prep
10 mins
Cooking time
45 mins

Ingredients

Quantity Ingredient
1 guajillo chilli
1 ancho chilli
2 tablespoons olive oil
2 teaspoons cumin seeds
1 onion, roughly chopped
3 garlic cloves, finely chopped
800g cherry tomatoes, roughly chopped
2 teaspoons dried oregano
750ml fish stock
200g firm white fish, cut into 3.5-cm pieces
200g calamari, sliced into rings
200g king prawns
200g mussels, cleaned
1 lime, juiced
sea salt

Method

  1. Toast the chillies in a dry frying pan for 2 minutes on each side, until aromatic. Deseed and transfer to a bowl of just-boiled water and leave to soak for 15 minutes.
  2. Heat the olive oil in a saucepan and fry the cumin seeds for one minute on a low heat, before adding the onion and garlic, along with a pinch of sea salt. Soften for 10 minutes, then add the tomatoes and oregano.
  3. Simmer for a further 20 minutes, stirring occasionally, then transfer to a blender, along with the chillies and 300ml of the fish stock. Blitz until smooth.
  4. Return the blended mixture to the pan, along with the remaining stock, and bring to the boil. Simmer for 15 minutes, and season to taste.
  5. Add the fish to the tomato broth and simmer for 3 minutes. Add the calamari and prawns, and simmer for a further minute before adding the mussels. Cook for 2 minutes until the mussels have all opened, then remove from the heat. Season with lime juice and serve immediately.
Tags:
Mexican
Mexico
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