Name: Chilean Seafood Soup, Caldillo de mariscos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Chilean
Ingredients: 1 medium onion; 2 potatoes; ½ red pepper; ½ 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); ¾ white wine cup; 5 cups broth of fish or vegetables; Oil, salt, and pepper

August 3, 2018 by Pilar Hernandez

Versión en español

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).

BLOGI magazine

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.

Chilean Seafood Soup, Caldillo de mariscos

★★★★ 4 from 1 reviews

Author: Pilar Hernandez
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 1x
Category: Soup
Method: Stove
Cuisine: Chilean

Print Recipe

Description

A comforting soup.

Ingredients

Units Scale

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

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