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    Home » Recipes » Soups » Sopa de Mariscos (Caldo de Mariscos)

    Published: May 10, 2023 Modified: Feb 12, 2024 by Catherine Arena 1 Comment

    Sopa de Mariscos (Caldo de Mariscos)

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    Sopa de Mariscos Pinterest image.
    Sopa de Mariscos Pinterest image.

    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!

    Sopa de Mariscos (Caldo de Mariscos) served in a white bowl with avocado, tostones and white rice.

    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!

    Jump to:
    • Ingredients
    • How to Make Sopa de Mariscos (Caldo de Mariscos)
    • Substitutions and Variations
    • What to Serve this Soup with?
    • Storing
    • Reheating
    • Other Soup Recipes You Will Love
    • 📖 Recipe

    Ingredients

    Ingredients for the Sopa de Mariscos (Caldo de Mariscos).
    • 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)

    The onions, peppers, tomatoes and garlic added to the pot.
    Spices added to the pot.
    1. In a large pot over medium heat, add the oil and allow it to heat for a minute.
    2. Add the onions, peppers, tomatoes, pimiento peppers and garlic to the pot and cook for 2 minutes.
    3. Add the oregano, cumin, and paprika and stir everything together. Allow the veggies to cook for 5 minutes.
    4. Add the wine and cook for 8-10 minutes until the alcohol from the wine vapors out and the onions are fully translucent.
    Seafood broth simmering in a large pot.
    The pieces of corn on the cob added to the soup.
    1. Add the stock, water, tomato sauce and corn.
    2. Add salt and pepper to taste and stir the soup. Lower the heat slightly, cover the pot and cook for 15 minutes.
    Seafood mix added to the soup.
    Sopa de Mariscos (Caldo de Mariscos) fully cooked in a large pot.
    1. Raise the stove heat back to medium and add the seafood mix. Stir and cook for 5 minutes.
    2. Add the fish, shrimp and cook for another 5 minutes.
    3. 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!
    Sopa de Mariscos (Caldo de Mariscos) served in a white bowl with avocado, tostones and white rice.

    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.
    Sopa de Mariscos (Caldo de Mariscos, Seafood Soup) served in a white bowl with avocado, tostones and white rice.

    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.

    Other Soup Recipes You Will Love

    • Sopa de Platano (Crema de Platano) (Plantain Soup) served in a white bowl, topped with chicharrones and chopped cilantro and a side of white rice.
      Sopa de Platano
    • Asopao de Camarones (Shrimp Stew Pottage)served in a white bowl with tostones.
      Asopao de Camarones
    • Parihuela Peruana or Parihuela Soup served in a large white bowl, topped with lime wedges.
      Parihuela Peruana
    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup

    Did you try this recipe? Please leave a ⭐ review below!

    Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.

    📖 Recipe

    Sopa de Mariscos (Caldo de Mariscos) served in a white bowl with avocado, tostones and white rice.

    Sopa de Mariscos (Caldo de Mariscos)

    Make this delicious, savory and aromatic Sopa de Mariscos (Caldo de Mariscos) in under an hour and impress the entire family! Everyone will want seconds!
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer, Dinner, Main Course
    Cuisine: American, Puerto Rican
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4
    Calories: 440kcal
    Author: Catherine Arena

    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

    Notes
    Don’t like cilantro? Skip and use flat-leaf parsley or skip altogether.
    How to tell if seafood is bad? If any mussels or clams do not open, discard them.
    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.
     
     

    Nutrition

    Serving: 4 | Calories: 440kcal | Carbohydrates: 28g | Protein: 40g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Sodium: 2666mg | Potassium: 715mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2898IU | Vitamin C: 81mg | Calcium: 85mg | Iron: 2mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    More Soup Recipes

    • Sopa de Lentejas (Lentil Soup) served in white bowls with a side of Puerto Rican white rice,
      Sopa de Lentejas
    • Sopa de Salchichon (Salami Soup) cooked in a large caldero (dutch oven pot) with a side of white rice and avocado halves.
      Sopa de Salchichon
    • Fully cooked Sudado de Pollo (Colombian Chicken Stew) in pot.
      Sudado de Pollo
    • Sopa de Conchas served in a bowl with a side of white rice.
      Sopa de Conchas

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    Comments

    1. Donald Blanchat says

      April 24, 2024 at 12:30 pm

      yum!

      Reply
    5 from 2 votes (1 rating without comment)

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