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Chilean Seafood Soup, Caldillo de mariscos

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



  • 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


  1. Wash the mussels carefully (if you use fresh mussels).
  2. Cut the onion, peel the potatoes and chop them into wedges, and cut the red pepper into cubes. Cut the fish into cubes.
  3. 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.
  4. 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 haven’t open. Fish and potatoes should be cooked.
  5. Add the shrimp and squid. Cook until the shrimp changes color.
  6. Serve hot, sprinkle with chopped parsley and accompany with lemon wedges.