16 December 2013
'Caldo de Mariscos' – Mexican Seafood Broth
Our comforting broth is great for this transitional time of year as summer fades into autumn, and can be adapted to incorporate whichever fresh seafood you prefer. Serves 4-5.
- Prep: 20 minutes
- Cook: 50 minutes
- Total time: 1 hour, 15 minutes
- Recipe serves: 4-5
- 2 Large onions, peeled and chopped
- 3 Sweet red pepper, chopped
- 5 Garlic cloves, peeled and finely chopped
- 5 Tomatoes, skinned and chopped
- 2 tbsp Tabasco sauce
- 2 tbsp Balsamic vinegar
- Bunch of fresh coriander, chopped
- Bay leaf
- Oregano (dried), to taste
- Salt & pepper, to taste
- Juice of a lime or lemon
- 400g mussels, scrubbed and debearded
- 10 Large langoustines, in shells
- 400g seabass, diced
- Reserve the juices from the seafood (or alternatively use pre-prepared fish stock).
- Roast the peppers with 2 tomatoes and an onion, slathered in olive oil, balsamic vinegar and oregano.
- Meanwhile heat a tablespoon of olive oil in a large saucepan and add the tabasco, garlic and the remaining onions. Fry until softened, then add the remaining tomato. Simmer for around 20 minutes or until the tomato has thickened into a pulp.
- Add the fish stock and enough water to make it up to about a litre. Throw in a pinch of salt and the bay leaf. Cover and slowly bring to the boil.
- Blend the roasted vegetables with a hand blender or food processer and add to the broth to thicken the consistency.
- Add the seafood, coriander and lime or lemon juice and cover again, simmering for no more than five minutes.
- Remove the bay leaf and serve.
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