Caldo de Siete Mares (Seafood Soup)

Makes : Yield_value_display10 Yield_measureservings Prep20 mins1Cook40 mins1
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NUTRITIONAL INFORMATION
Amount per 1 serving

Calories

120

Total Fat

3.5g

Saturated Fat

1g

Cholesterol

75mg

Sodium

450mg

Total Carbs

5g

Dietary Fiber

1g

Sugars

1g

Protein

15g

Vitamin D

4mcg

Calcium

42mg

Iron

2mg

Potassium

35mg

Ingredients
  1. 1 large white onion
  2. 1 Tbsp. vegetable oil
  3. 1/2 medium red bell pepper, chopped
  4. 3 plum tomatoes, quartered
  5. 5 cups water
  6. 1 cube Knorr® Shrimp flavor Bouillon Cube(s)
  7. 4 ounces cleaned squid, cut into 1/2-in. strips
  8. 4 ounces cleaned baby octopus, cut into individual tentacles
  9. 3/4 cup fresh cilantro leaves and stems, about 1 small bunch
  10. 4 ounces unpeeled jumbo shrimp
  11. 10 mussels
  12. 10 clams
  13. 12 ounces catfish fillets, cut into 12 pieces

Directions

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1. Peel onion, leaving root end intact and cut in half. Cut 1/2 onion lengthwise into 6 wedges. Coarsely chop remaining 1/2.

2. Heat oil in 2 gallon stockpot. Cook chopped onion with red pepper until onion is just translucent, about 5 minutes.

3. Stir in onion wedges, tomatoes, water, Knorr® Shrimp flavor Bouillon Cube(s), squid and octopus. Bring to a boil over high heat. Reduce heat to low and simmer, loosely covered, until octopus and squid are fork-tender, about 25 minutes.

4. Stir in chopped cilantro and shrimp and cook 2 minutes. Stir in mussels and clams and cook, covered, until shells open, about 2 minutes. (Discard any unopened shells).

5. Arrange catfish on top of stew and cook until catfish is opaque, about 2 minutes.

6. Serve, if desired, with lime wedges.