Chilean caldillo de mariscos is a light seafood broth made by sautéing onion, garlic, and red bell pepper, deglazing with white wine, simmering in fish stock with bay leaf and oregano, and then steaming clams, mussels, shrimp, and scallops in it for about 5 minutes, finished with parsley. It takes 15 minutes of preparation plus 30 minutes of cooking and serves 4 people.
It celebrates the freshness of the Chilean sea and is a comforting dish for cold days.
How to Make Chilean Seafood Caldillo?
With fresh clams, mussels, and shrimp and a good fish stock as the base, caldillo de mariscos is quick and simple. The broth is built first, and the seafood is added at the end so it stays tender.
Nutritional Information
Each serving of seafood caldillo contains approximately 280 kcal, 30 g of carbohydrates, 12 g of fat, 20 g of protein, 4 g of fiber, 3 g of sugars, 60 mg of cholesterol, and 600 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Caldillo de Mariscos Recipe
Preparation: 15 minutes
Cooking: 30 minutes
Servings: 4
Ingredients
- 250 g (9 oz) of fresh clams
- 250 g (9 oz) of fresh mussels
- 250 g (9 oz) of shrimp
- 200 g (7 oz) of scallops
- 2 cloves of garlic, chopped
- 1 onion, sliced into strips
- 1 red bell pepper, cut into strips
- 1 liter (4 1/4 cups) of fish stock
- 1 bay leaf
- 1 teaspoon of oregano
- 1/2 cup of white wine
- Olive oil
- Fresh parsley
- Fine sea salt
- Black pepper
Instructions
- In a large pot, heat a splash of olive oil over medium-high heat, add the onion and garlic, and sauté for about 5 minutes until translucent. Add the red bell pepper and cook for 2 to 3 more minutes, stirring now and then, until it starts to soften.
- Pour in the white wine and let the alcohol evaporate for a couple of minutes, scraping the bottom of the pot. Add the fish stock, bay leaf, and oregano, bring to a boil over high heat, then lower to medium-low and simmer for 15 minutes.
- Add the seafood in a single layer without stirring, cover, and cook for about 5 minutes, until the shells open and everything is cooked. Season with salt and pepper and serve hot, garnished with chopped parsley, with pan amasado for dipping.
Additional Tips
Boost the broth
Sauté a few shrimp heads or shells with the onion and garlic before adding the stock for a deeper flavor.
Finish with lemon
A few drops of lemon juice or a little zest just before serving brightens the seafood.
Discard closed shells
Throw away any clams or mussels that do not open after cooking.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Fish stock | Mussel cooking water | 1:1 | More marine |
| Scallops | Squid rings | 1:1 | Chewier |
| Fresh seafood | Frozen seafood mix, thawed | 1:1 | Shorter cooking |
| White wine | Extra stock and a squeeze of lemon | 1:1 | Alcohol-free |
Frequently Asked Questions (FAQs)
1. What if some shells do not open?
Discard any clams or mussels that stay closed after 10 minutes of cooking; they were likely dead before cooking.
2. Can I use frozen seafood?
Yes. Thaw it completely and shorten the cooking time, since much of it is precooked.
3. How can I intensify the flavor naturally?
Make a quick stock by boiling shrimp shells and heads for 15 minutes with onion, celery, and white wine.
4. What is the difference between caldillo and paila marina?
Caldillo is lighter and brothier, while paila marina has less broth and more seafood.
What Is Caldillo de Mariscos?
Caldillo de mariscos is a light Chilean seafood soup, brothier than a stew, built on fish stock and fresh shellfish.
Soup vs. Caldillo vs. Paila Marina
Sopa is a general term for soup, caldillo is a lighter broth focused on fish or shellfish, and paila marina has less liquid and more seafood.
Did You Know?
Caldillo de mariscos is low in calories and rich in high-quality protein, omega 3 fatty acids, B vitamins, and minerals such as iodine and zinc.
