Guatemalan caldo de mariscos is a hearty soup made with a variety of fish and shellfish in a broth seasoned with tomato, cilantro, and spices.
It's a very popular dish in Guatemala's coastal areas, both Pacific and Caribbean, valued for its freshness and intense flavor.
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Caldo de Mariscos (Guatemalan Seafood Soup)
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Cuisine: Guatemalan
Ingredients
- 500 g of white fish, in pieces (about 1.1 lb)
- 300 g of shrimp (about 10.5 oz)
- 200 g of squid, in rings (about 7 oz)
- 150 g of crab (about 5.3 oz) (optional)
- 4 of tomatoes, roasted
- 1 of onion, chopped
- 3 cloves of garlic, chopped
- 1 of bell pepper, in strips
- 2 of green plantains, sliced (optional)
- 1 sprig of cilantro
- to taste of salt and pepper
- to taste of lemon, to serve (optional)
Instructions
- Make the sofrito, sauté the onion, garlic, and bell pepper in a little oil until tender.
- Add the tomato, blend the roasted tomatoes and add them to the sofrito, cooking a few minutes until it thickens slightly.
- Add broth, pour in water or fish stock and bring to a boil.
- Add the plantain, if using, add the sliced green plantain and cook until it starts to soften.
- Add the seafood, add the fish, shrimp, squid, and crab, and cook until just done, without overcooking.
- Add aromatics, add the cilantro toward the end of cooking.
- Adjust seasoning, correct the salt and pepper to taste.
- Serve, serve hot, with lemon on the side.
Tips for getting it right
- Adding the seafood in the correct order, based on cooking time, keeps some pieces from turning tough or overcooked.
- The fish and shellfish should be cooked just the right amount of time to preserve their tender texture.
- Green plantain is optional but gives the soup a heartier touch, typical of coastal areas.
- Serving with lemon on the side lets each diner adjust the acidity to taste.
Traditional variations
- It's a typical dish of Guatemala's coastal areas, both Pacific and Caribbean.
- The seafood selection can vary depending on local availability.
How to serve
Caldo de mariscos is served hot, in a deep bowl, with lemon on the side.
It's a hearty, fresh dish, very popular in Guatemala's coastal areas.
Recommended sides
- Corn tortillas
- Lemon
Did you know?
Guatemala has coastline on both the Pacific Ocean and the Caribbean Sea, giving rise to regional variants of this soup.
The green plantain added in some coastal versions provides a starchy touch that slightly thickens the broth.
Frequently Asked Questions
It's a hearty soup of fish and mixed shellfish in a broth seasoned with tomato, cilantro, and spices, typical of Guatemala's coastal areas.
It can be made with white fish, shrimp, squid, and crab, adjusting the selection based on local availability.
Green plantain is a typical addition in some coastal variants, providing a starchy touch that slightly thickens the broth.
It's recommended to add it toward the end of cooking, cooking it just long enough to preserve its texture.