Alfredo Garcia

This is a seafood soup made with mainly shrimp and some cod, it could be made with all shrimp, or with any other seafood such as octopus, scallops, clams, crab, etc. 

Caldo de Mariscos

To a large skillet on medium high heat, add 1 tbsp oil, add the tomatoes, onion and garlic. Saute for 5-7 minutes.

Add the dried peppers and saute for another 5 minutes, making sure not to burn the dry peppers.

Add the mixture of veggies to a blender along with the chipotle peppers, use 3 chipotle peppers in adobo sauce OR 3 tbsp of chopped chipotle peppers(some stores sell them in jars already chopped) and add 1 cup of water. Blend until fully smooth.

To a large soup pot on medium high heat, add the remaining 1 tbsp oil, the blended sauce and the remaining 7 cups of water.

seafood seasoning (old bay, I used a local seafood seasoning)

Add in whatever seafood seasoning you are using and the ground shrimp, mix to combine.

Once the broth starts to simmer, add in the veggies that take the longest to cook, which are the potatoes, carrots and celery. Cook for 8 minutes.

Next add in the corn and cook for 6 more minutes.

Now add in the diced bell peppers and the diced calabacitas (or zucchini), cook for 4 more minutes.

Add the cod and both shrimps, the head on with the peel shrimp and the peeled and deveined shrimp. You can use only one kind, I used the head on shrimp mainly for the presentation.  Mix to combine and cook for 5-6 more minutes.

Add in the cilantro and submerge into the broth. Let simmer for 3-4 more minutes.

At this point taste the soup broth and add any more seasonings to taste if needed.

Serve the soup in a bowl, I like to add a scoop of cooked rice(I used my buttery corn rice - recipe is on here and video is also posted), garnish with some more cilantro and finish it off with a squeeze of lime juice. I also ate the soup with a tostada with mashed avocado on top.