Mexican Seafood Caldo (Soup) Recipe

Serves/Makes: 4 – 6

Ingredients:

• 1 cup scallops
• 1 cup rock shrimp
• 2 snapper or rock cod fillets (about 8 ounces each), cut in cubes
• 8 mussels in their shells, cleaned
• 4 cups water
• 1 cup tomatoes, diced
• 1/4 cup red onion, diced
• 1/4 cup jicama (Mexican turnip), diced
• 1/4 cup carrots, julienne
• 1 serrano chile, minced fine
• 2 tablespoons cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

How to cook Mexican Seafood Caldo (Soup):

• Rinse the seafood in cold water, drain and place in a pot. Add the water. Over medium heat, bring the pot to simmer.
• Continue to simmer until the mussels open, then add the tomatoes, onion, jicama, carrots and chile.
• Bring the pot to a simmer again, then finish the soup by adding the cilantro and lime juice. Season with salt and pepper to taste.
• Serve immediately, the vegetables should be crisp and fresh, not overcooked.

Note:
The Mexican Seafood Caldo (Soup) recipe easy to prepare and so good!

This recipe for Mexican Seafood Caldo (Soup) serves/makes: 4 – 6

Main Ingredient: Seafood Mix 
Preparation Method: Soup/Stew 
Cuisine: Mexican