Mexican Seafood Stew

With winter and snow, this caldo will warm your night!


  • lbs (680 grams) frozen cod, cut into cubes
  • 1 c frozen shrimp, cleaned and tails removed, cut in half
  • 4 c water
  • 4 c clam or chicken broth
  • 1 (16-ounce) can chopped or stewed tomatoes
  • 1 c chopped red onions
  • 2 c Anaheim chiles, seeded and rinsed
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 t salt
  • 1 t black pepper
  • t Mexican oregano
  • chopped cilantro and limes for garnish


  1. Thaw fish and shrimp.
  2. Make a sofrito by sauteeing the onions, chiles and garlic in olive oil
  3. In a large saucepan, add the water, clam or chicken broth, tomatoes, garlic, bay leaf, salt, pepper, oregano, and bring to a boil.
  4. Cover and simmer for 30 minutes.
  5. Add shrimp and fish and cover. Simmer for another 10 minutes.
  6. Serve with lime and chopped cilantro for garnish.
  7. Note: You can add other seafood such as clams and scallops to the caldo!
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