Mexican Seafood Stew

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

  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!
intermediate Level | 60 minutes Total time | 230 Calories

Ingredients:

  • 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

Nutrition Information:

Total fat: 8 g; Saturated fat: 2 g; Trans fat: 0 g; Cholesterol: 80 mg; Sodium: 1280 mg; Carbohydrates: 24 g; Fiber: 3 g; Sugars: 7 g; Protein: 17 g; Vitamin D: 0 mg; Calcium: 57 mg; Iron: 1 mg; Potassium: 391 mg

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