Caldo de Mariscos (Mexican Seafood Broth)

🛒 Ingredients

• Shrimp (peeled, deveined) 30 g · 26 kcal
• White Fish Fillet (e.g., Cod, Tilapia) 30 g · 26 kcal
• Mussels (cleaned) 30 g · 25 kcal
• Squid Rings 30 g · 26 kcal
• Olive Oil 7 g · 62 kcal
• White Onion (diced) 30 g · 12 kcal
• Garlic (minced) 4 g · 6 kcal
• Red Bell Pepper (diced) 30 g · 8 kcal
• Diced Tomatoes (canned or fresh) 80 g · 14 kcal
• Fish Broth 200 g · 20 kcal
• Chipotle in Adobo (minced) or Serrano Pepper (sliced) 5 g · 3 kcal
• Fresh Cilantro (chopped, for garnish) 3 g · 1 kcal
• Lime (wedges, for serving) 10 g · 3 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat; add diced onion and cook until softened, about 5-7 minutes.
2. Add minced garlic and diced red bell pepper, cooking for another 3-4 minutes until fragrant.
3. Stir in the diced tomatoes and minced chipotle in adobo (or sliced serrano pepper), simmering for 5 minutes to combine flavors.
4. Pour in the fish broth, bring the mixture to a simmer, and season with salt and pepper to taste.
5. Add the white fish and squid rings, cooking for 3 minutes before adding shrimp and mussels.
6. Continue cooking for another 2-3 minutes, or until all seafood is cooked through and mussels have opened.
7. Ladle the caldo de mariscos into bowls, garnish with fresh cilantro and lime wedges, and serve immediately.