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Caldillo de mariscos (caldillo de mariscos): recipe illustration
Soups

Caldillo de mariscos (caldillo de mariscos)

A Chilean seafood and fish soup in a tomato broth flavoured with onion and garlic. Very comforting, it is eaten hot, often on the coast, with bread for mopping up.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

350 kcal per serving

Protein
42.8 g
Carbohydrates
19 g
of which sugars
7.6 g
Fat
10.2 g
of which saturated fat
1.8 g
Fiber
4.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Finely slice the onion, chop the garlic, dice the pepper and chop the tomato.
  2. Heat the oil in a large pot and fry the onion, pepper and garlic for 5 minutes over medium heat.
  3. Add the tomato, cumin and oregano, then simmer 5 minutes until you have a thick base.
  4. Pour in the stock, add the diced potato and carrot, then cook 15 minutes at a gentle simmer.
  5. Add the mussels or clams, cover and let them open for about 3 minutes, removing any that stay closed.
  6. Add the fish in chunks and the shrimp, then cook 5 more minutes until the fish flakes.
  7. Adjust the seasoning, sprinkle with coriander and serve very hot with the bread.

Variations and tips

Simple version. Replace the seafood with 600 g of white fish alone for a more economical soup.

With what's available here. The clams can be replaced with frozen mussels, thawed.

More ideas

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Original Ecomely recipe.