When I was a girl, I was not too fond of soups, and the truth is, now, as an adult, I find them passable, but they are never my first choice, not even this Chilean Seafood Soup or Caldillo de Mariscos, which’s very traditional. I prefer vegetable creams or legumes to soups.
So to develop this recipe, I had the support of real soup lovers: the Facebook group members, my friend Kane, and the BLOGI bloggers. This recipe was originally published in the Fall edition of BLOGI magazine, and if you have not downloaded it, please do so soon. It is free, and all recipes and data are tested (in Spanish). The photo of the finished plate is by Lorena Salinas; you can see her work in her blog Craving Journal (in English and Spanish).
In the USA, I use a mix of seafood that they sell at Costco or in supermarkets in the frozen products, and I buy some new things.
You may also like the recipe: Chilean Chicken Cazuela.
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Chilean Seafood Soup, Caldillo de mariscos
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6
- Category: Soup
- Method: Stove
- Cuisine: Chilean
Description
A comforting soup.
Ingredients
- 1 medium onion
- 2 potatoes
- 1/2 red pepper
- 1/2 teaspoon of paprika powder
- 1 bay leaf
- 1 teaspoon of dried oregano
- 1 pound firm white fish or salmon
- 1 pound of shrimp
- 1 pound of fresh (or frozen) mussels or 250 g of canned mussels
- 1/2 pound of squid rings (calamari)
- 3/4 white wine cup
- 5 cups broth of fish or vegetables
- Oil, salt, and pepper
Instructions
- Wash the mussels carefully (if you use fresh mussels).
- Cut the onion, peel the potatoes, chop them into wedges, and cut the red pepper into cubes. Cut the fish into cubes.
- In a large pot, heat 1 tbsp oil over medium-high heat. Add the onion, pepper, oregano, bay leaf, paprika, salt, and pepper, cook for 5 minutes, stirring occasionally.
- Add the potatoes, wine, and broth. Cook until it boils, then reduce heat and simmer for 5 minutes. Add the fish and mussels. Cook for another 5 minutes. Discard any mussel that hasn’t opened. Fish and potatoes should be cooked.
- Add the shrimp and squid. Cook until the shrimp changes color.
- Serve hot, sprinkle with chopped parsley and accompany with lemon wedges.
Keywords: Chilean seafood soup, caldillo de pescado y mariscos
I love thids soup we are making it today and it smells delicious. Thank for posting these and your other recipes. I need to make the meatballs.
Gracias!
I’m so glad you are enjoying the recipes. Thanks for commenting.
The above recipe looks exactly like the soup my Chilean neighbour cooks for me and which is delicious. She told me to look up the receipe on the internet which I did…..and I intend to make it and will let you know how it turns out (I shall get her to try it also.) many thanks Maureen Smith.
Wonderful. I hope you both approved.
Hola Pilar, Here sin Toronto is ver y cold and gloomy this time of thr year, so I intentend to make this soup again for New Year’s Eve (just forma my husband and myself no children, no grandchildren) with a pisco sour and maybe champagne. Wish me luck.
Saludos!
Feliz Año Nuevo para tí y tu familia!!
Hola Pilar! Voy a hacer esta caldillo para Año Nuevo, con un rico pisco sour y vino blanco, mi marido y yo vamos a estar sólidos, no niños, no nietos
Me encantan tus recetas. Gracias por compartirlas.
Te encuentro muy parecida a mi hija en tu forma de ser.
Esta haciendo harto frío aquí en mi Toronto, ha llegado a -16 y después sube un poco.
Con mucho cariño. Un abrazo y Felices Fiestas con tu familia.
Herta
Que la pasen bien Herta. Que frío, acá en Houston vamos a tener una Navidad templada 22 grados y con sol de invierno. Abrazos.
Very good recipe. Thank you Pilar…this far exceeded my expectations.
I’m so glad, it’s a very tasty hearty soup. Thanks for coming back to comment.
I’m sorry but these were terrible instructions.. you forgot to mention when to add the oregano and the bay leaf which are very important for taste. The measurements on the amount of broth was not enough for the amount of fish to put in the soup. Threw the home recipe off. Smh
I’m sorry it didn’t work for you. You can always add more broth, some families like abundant broth others a lot less. As long as you adjust the seasoning you will be fine. I added the specific instructions for the oregano and bay leaf. Thank you.
Thanks sooooo much for the recipe. !!! I love caldillo but i wasn’t sure about ingredients and how to cook this wondefull plate reminds me childhood in chile….thanks so much !!
Enjoy, so good to have you here.
Hi Pilar, I have made this soup (Caldillo) twice and my whole family and myself LOVED IT.
Many thanks, for sharing your recipes with us.
Isabel J
★★★★
Oh, I’m so glad Isabel. Thanks for commenting.
Oh, I’m so glad, Isabel. Thanks for commenting.