Easy Caldo De Camaron With a Jar of Guajillo
Caldo de pescado translates to fish soup is especially popular during lent. For today's caldo de pescado, I also added some shrimp. You could prepare it with all fish, all shrimp or add a mix of seafood. Growing up, my Mom didn't really prepare a lot of seafood recipes. I remember a few dishes for lent, but they were very simple. A quick pan seared fish fillet or tortitas de camaron seco (dried shrimp cakes). In all honesty, I think my Mom felt intimidated cooking seafood. She grew up in Monterrey, Mexico where beef, pork and chicken were more popular.
![Seafood soup in bowl with plate of garnishes](https://pinaenlacocina.com/wp-content/uploads/2019/03/IMG_4289-680x907.jpg)
If you don't enjoy shrimp, it can be prepared with all fish. Not a fish fan, just add all shrimp! It's that easy.
![Seafood soup in bowl close up](https://pinaenlacocina.com/wp-content/uploads/2019/03/IMG_4298-680x510.jpg)
Before you begin the recipe read the entire recipe and post for extra tips. I apologize for not stating in the instructions that I use a Vitamix blender for my chile sauce. If you do not have a Vitamix blender, I would suggest you strain the sauce using a fine wire mesh strainer to remove any chile skins.
![Seafood soup long Pinterest image](https://pinaenlacocina.com/wp-content/uploads/2019/03/Caldo-de-Pescado-y-Camaron.jpg)
Ingredients
- 1 cup carrots diced
- 1 cup potatoes peeled and diced
- Oil
- 1 medium onion roughly chopped
- 3 cloves of garlic sliced
- 1 serrano sliced
- 3 chile California or chile guajillo stems and seeds removed
- 2-4 chile cascabel or 1 large chile ancho stems and seeds removed
- 3 large roma tomatoes quartered
- 6 cups of water
- Salt to taste
- 1 teaspoon peppercorns
- 1 teaspoon cumin seeds
- ½ teaspoon Mexican oregano crushed
- 2 bay leaves
- 6 epazote leaves if available
- 1 pound firm white fish
- 1 pound large shrimp deveined with shells on
Garnish
- 1 Lime or lemon sliced into wedges
- 1/4 cup cilantro chopped
- 1/2 cup Onion diced
- 2 teaspoons Chile piquin crushed
- Corn tostadas or corn tortilla chips
Directions
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In a medium pot, add the carrots and potatoes. Cover with water and heat on medium. Bring to a boil, then reduce to a simmer. Continue cooking until they are fork tender, about 15 minutes. Set aside.
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In a large pot, add 3 tablespoons of oil and heat to medium. Add the onions, garlic and serrano pepper. Saute for 3-4 minutes. Add the dried chiles and saute for another 3-4 minutes, turning often.
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Add the tomatoes and cook for another 7-8 minutes. Stir as needed. Pour in 4 cups of water. Add salt to taste, peppercorns, cumin seeds, oregano and bay leaves. Bring up to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let cool for 10 minutes.
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Transfer all of the ingredients from the pot with chiles into the blender. Cover tightly, holding down the lid with a kitchen towel. Start on low to blend, then slowly switch to the high speed to blend the sauce until very smooth.
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In the same large pot, pour the sauce from blender back in and heat to medium. Add the last 2 cups of water and the epazote leaves. Add the reserved carrots and potatoes in. Stir well to combine and taste for salt.
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Bring up to a light boil. Taste for salt. Add in the fish and the shrimp. Gently stir making sure the seafood is immersed in the soup base. Cook for 5 minutes. Remove from heat and cover with lid. Let sit for for another 5-6 minutes.
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Serve right away. Garnish with lime, cilantro, onion and piquin. Serve with warm corn tortillas or tostadas .
If you do nor own a power blender like a Vitamix that I used in this recipe, I would suggest straining the chile sauce using a fine wire mesh strainer to remove any chile skins remaining.
![Ingredients for seafood soup in separate bowls](https://pinaenlacocina.com/wp-content/uploads/2019/03/IMG_4224-680x907.jpg)
![Dried chile cascabel on plate](https://pinaenlacocina.com/wp-content/uploads/2019/03/CBF6E2C1-ED91-49C6-8B24-69D6D6DFF511.jpg)
![Dried chile cascabel, chile cascabel and epazote herb on plate](https://pinaenlacocina.com/wp-content/uploads/2019/03/155BA886-EF92-4592-921F-702FC593E59A-680x382.jpg)
![Epazote herb in a bowl](https://pinaenlacocina.com/wp-content/uploads/2019/03/84026597-8F19-4AE7-9CA7-3231ED4C4E87.jpg)
![Uncooked Fish in Bowl](https://pinaenlacocina.com/wp-content/uploads/2019/03/IMG_4230-680x510.jpg)
![Uncooked shrimp in bowl](https://pinaenlacocina.com/wp-content/uploads/2019/03/IMG_4231-680x510.jpg)
![tomatoes sliced into quarters in a bowl](https://pinaenlacocina.com/wp-content/uploads/2019/03/IMG_4233-680x510.jpg)
![aromatics and dried chiles in a skillet with oil](https://pinaenlacocina.com/wp-content/uploads/2019/03/IMG_4251-680x907.jpg)
![Diced Potato and Carrots simmering in water](https://pinaenlacocina.com/wp-content/uploads/2019/03/IMG_4252-680x907.jpg)
![Ingredients for soup base simmering in broth](https://pinaenlacocina.com/wp-content/uploads/2019/03/IMG_4259-680x510.jpg)
![Soup base in blender jar](https://pinaenlacocina.com/wp-content/uploads/2019/03/IMG_4268-680x907.jpg)
The vitamix blender has changed my life! I have not had to strain any sauce since I started using it. I secretly miss the satisfaction of straining and seeing that beautiful finish. But my wrist is the most relieved! No Straining!
![Caldo de Pescado y Camaron (Seafood Soup) close up](https://pinaenlacocina.com/wp-content/uploads/2019/03/IMG_4278-680x907.jpg)
![Seafood soup in bowl top view](https://pinaenlacocina.com/wp-content/uploads/2019/03/IMG_4284-680x907.jpg)
![Seafood soup with garnishes. Bowl of garnishes](https://pinaenlacocina.com/wp-content/uploads/2019/03/IMG_4289-1-680x907.jpg)
![Seafood soup with garnishes close up](https://pinaenlacocina.com/wp-content/uploads/2019/03/IMG_4291-680x907.jpg)
![Seafood soup close up](https://pinaenlacocina.com/wp-content/uploads/2019/03/IMG_4304-680x907.jpg)
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