Make this delicious, savory and aromatic Sopa de Mariscos (Caldo de Mariscos) Seafood Soup in under an hour and impress the entire family! Everyone will want seconds!
One of the most delicious and comforting soups you can ever make at home is a well-infused seafood soup.
Its not only comforting, delicious but incredibly simple to put together!
Not to mention, it’s impressive and elegant making it also perfect for a special occasion or holiday.
A flavorful broth creates the base and foundation of this soup.
Serve it as a main dish or even as an elegant appetizer.
Everyone will thank you and think you slaved over your stovetop!
For another amazing seafood soup, check out our Asopao de Camarones (Shrimp Stew) recipe. Another favorite around here!
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Ingredients
- seafood mix + shrimps + firm white fish
- corn on the cob
- white wine
- olive oil
- fish stock
- tomato sauce
- garlic
- paprika
- pimiento peppers
- belle peppers
- onions
- tomatoes
- cilantro
- oregano
- cumin
- salt and pepper
How to Make Sopa de Mariscos (Caldo de Mariscos)
- In a large pot over medium heat, add the oil and allow it to heat for a minute.
- Add the onions, peppers, tomatoes, pimiento peppers and garlic to the pot and cook for 2 minutes.
- Add the oregano, cumin, and paprika and stir everything together. Allow the veggies to cook for 5 minutes.
- Add the wine and cook for 8-10 minutes until the alcohol from the wine vapors out and the onions are fully translucent.
- Add the stock, water, tomato sauce and corn.
- Add salt and pepper to taste and stir the soup. Lower the heat slightly, cover the pot and cook for 15 minutes.
- Raise the stove heat back to medium and add the seafood mix. Stir and cook for 5 minutes.
- Add the fish, shrimp and cook for another 5 minutes.
- The soup is done. Top with fresh cilantro and taste for salt. Add extra if needed.
Note: How to tell if any mussels or clams are bad? If any do not pop open after cooking, discard.
Substitutions and Variations
- Don’t like cilantro? Skip and use flat-leaf parsley or skip altogether.
- Do not like certain seafood? Use whatever seafood you like. Just add more of it to flavor the broth well and still be hearty enough to serve at least 4 people.
- Want your soup thicker? If you rather have a seafood soup that is slightly thicker than brothy, use cornstarch to thicken it some!
- How to thicken soup? Before adding the water to the recipe, take 2 cups of water and add it to a bowl. Add 2 tbsps of cornstarch and using a fork or whisk, whisk until cornstarch is fully dissolved. Add the cornstarch water plus the other cups of water the recipe calls for and add to the soup. Stir in.
- Still not thick enough for your liking? If after the recipe is done, the soup is still not thick enough to your liking, remove one cup of broth from the soup and again add it to a bowl. Add an additional tablespoon or two, to the broth and whisk again until fully dissolved. Add it to the soup and stir. Heat through for an additional minute. DO NOT OVER HEAT OR THE SEAFOOD WILL TOUGHEN!
What to Serve this Soup with?
As previously mentioned, this soup is excellent as an appetizer or served as a main meal. Below are some ideas.
To Serve as an Appetizer
If serving this soup as an appetizer, simply add the soup to small bowls and serve.
Note: Can also add a small slice of crusty bread.
To Serve as a Main Meal
To serve it as a main course, serve with a side of Arroz Blanco (Puerto Rican white rice), garlic tostones (green fried garlic plantains) and slices of avocado.
You can also simply serve it with few slices of crusty bread. To do so, follow the instructions below.
- Preheat the oven to 350 degrees.
- Slice Italian or French bread into slices.
- Lay the slices on a baking dish, place in the oven and toast the bread for 5 minutes.
- Serve the slices on top of the soup or beside it.
Storing
If you’re lucky enough to have any leftovers, simply store the entire pot in the refrigerator for up to 2 days.
If there is too little left to store a huge pot in your refrigerator, place the soup in an airtight container.
Reheating
If you stored the soup in the pot, reheat the soup on the stove, right back in the pot over medium heat.
You can also microwave the soup for 3-4 minutes in a separate bowl that is microwave safe.
If you stored the soup in a container, reheat it in a microwave safe bowl for a few minutes until heated through.
You can also add the soup to a small pot and reheat over the stovetop over medium heat for a few minutes or until heated through.
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📖 Recipe
Sopa de Mariscos (Caldo de Mariscos)
Equipment
- 1 large pot
Ingredients
- 2 pounds seafood mix or 1 lb each of mussels, clams, shrimps and calamari or scallops
- 1 pound white firm fish bass, tilapia, halibut, snapper, monkfish
- 2 ears fresh corn each cut into 3 pieces
- ½ cup white wine
- 1 cup tomato sauce
- 6-8 garlic cloves minced
- 1½ cups fish, shrimp or clam stock
- ¼ cup olive oil
- ½ cup pimiento peppers cut into strips or coarsely chopped
- 1 onion coarsely chopped
- 1 bell pepper can be any color, green, red, orange or yellow
- 3-4 roma tomatoes rinsed and coarsely chopped
- ⅓ cup fresh cilantro
- 2 teaspoon paprika
- ½ teaspoon oregano
- ⅛ teaspoon cumin
- salt and pepper to taste
- 8 cups water
Instructions
- In a large pot over medium heat, add the oil and allow it to heat for a minute.Add the onions, peppers, tomatoes, pimiento peppers and garlic to the pot and cook for 2 minutes.
- Add the oregano, cumin, and paprika and stir everything together.Allow the veggies to cook for 5 minutes.
- Add the wine and cook for 8-10 minutes until the alcohol from the wine vapors out and the onions are fully translucent.
- Add the stock, water, tomato sauce and corn.
- Add salt and pepper to taste and stir the soup.Lower the heat slightly, cover the pot and cook for 15 minutes.
- Raise the stove heat back to medium and add the seafood mix. Stir and cook for 5 minutes.
- Add the fish, shrimp and cook for another 5 minutes.
- The soup is done. Top with fresh cilantro and taste for salt. Add extra if needed.
Notes
Nutrition
Donald Blanchat says
yum!