Caldo de mariscos

Serves 6-8

  1. 3 ancho chilis in 1/2in pieces and toasted
  2. 1 onion
  3. 3 cloves garlic
  4. 1tb dried oregano
  5. 2tsp cumin
  6. 2tsp sugar
  7. 2 dried bay leaves
  8. 1tsp pepper
  9. 1lb large shrimp, 26-30 count, shells reserved
  10. 5 cups chicken broth
  11. 2 8oz bottles of clam juice
  12. 2 ears of corn in 1in rounds
  13. 1lb russet potatoes, peeled and cut into 1/2in pieces
  14. 1lb mussels
  15. 1-1/2lb catfish in 2in pieces
  16. 2tb cilantro
  17. 2tb lime juice
  • Process 1-8. Cook with shrimp shells for 2-3 minutes. Add 10-11, simmer for 10 minutes, and strain.
  • Simmer broth and 12-13 for 8-10 minutes. Add mussels for 3-4 minutes. Remove and divide corn, potatoes and mussels in serving bowls.
  • Simmer shrimp and catfish for 3 minutes. Divide in serving bowls and top with 16-17.
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