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Mexican Seafood Stew Recipe
Mexican Seafood Stew: Spicy, Brothy Comfort with Fresh seafood mixture and Smoky Guajillo Depth
Alright now, lean in close, flavor lovers, ‘cause we're bringin’ you a coastal groove that simmers with soul — Mexican seafood stew, aka caldo de marisco, baby!
This ain’t no rush job; we talkin’ kinda slow-simmered layers built on homemade fish stock, a deep red guajillo chili purée, and a seafood lineup fresher than the breeze off the Gulf. In just about an hour, this stew goes from pot to poetry, bringing you a bold and comfort” dilemma in one steamy bowl.
Beats and Eats (music to pair with seafood soup)
Spin up SZA’s “Broken Clocks” while it cooks — it’s moody, hypnotic, and layered just like this stew: tender shrimp, scallops, firm white fish all doing their part in perfect rhythm.
Can’t make fish stock? Sub in clam juice or a good-quality store bought seafood broth. No guajillo? Blend dried ancho and smoked paprika for a close second.
That guajillo brings smokiness and mild heat, the fish stock builds that ocean level flavor depth, and the seafood mix layers sweetness and texture — this caldo de marisco is a slow burn in all the right ways.
Serve with lime wedges. Pair it with warm tortillas, avocado slices, and a sharp little cabbage slaw to cut through the richness.
Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.
Ingredients
- 1 pound firm white fish
- 12 jumbo shrimp shelled and deveined
- ½ pound sea scallops
- 12 mussels
- 1 chopped medium red onion
- 1 bunch of cilantro finely chopped
- 1 lime cut into wedges
- 1 tablespoon sea salt
- ½ tablespoon coarse ground black pepper
- ½ tablespoon smoked sweet paprika
Fish Stock
- bones from white fish
- shrimp shells and tails
- 1 gallon of water
- 3 medium carrots roughly chopped
- 1 small white onion roughly chopped
- 1 celery rib coarsely chopped
- 4 garlic cloves crushed
- 1 tablespoon sea salt
- 1 tablespoon black peppercorns
- 2 bay leaves
Guajillo Chile Puree
- 8 dried guajillo chiles seeded and deveined
- 4 garlic cloves
- ¼ cup water
Instructions
Make the Fish Stock
- Rinse/clean the fish bones and put in stockpot with all the ingredients. Bring to a boil and then simmer slowly for 30-40 minutes.
- Strain the stock and then pour into a smaller pot. Heat this pot on low heat to maintain hot temperature.
Make the Puree
- Boil water in the microwave in a large bowl for 2-3 minutes. Add chiles to the water and place a small saucer on top of the chiles to keep them submerged under the water. Let sit for 15-20 minutes until chiles are fully softened.
- Drain the chiles and transfer to a blender. Add the garlic and water and puree to make a sauce.
- Pour the puree into the stock and simmer for about 15 minutes. I completed this step the night before, seasoned further and then refrigerated to let the flavors come together further. However you can go right to the next step, just make sure you continue simmering so the stock is hot when the stew is ready.
Make the Stew
- Transfer about 3 cups of the stock to a large pot and bring to a boil. Add the seasonings and mussels and cook until they open - about 4-5 minutes. Get rid of any mussels that fail to open.Remove the mussels and place in large serving bowl.
- Cook the shrimp in the stock for 2 minutes. continue cooking but add the scallops for an additional two minutes. Remove all ingredients from the pot and add to the seafood bowl.
- Serve seafood in individual bowls topping with the hot stock, onions, cilantro, and lime wedges.
Best Seafood Near Me
Sunday 28th of July 2019
This was just what I was on the look for. I will come back to this blog for sure!