Seafood Caldo |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 15 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup scallops | 1 cup rock shrimp | 2 filets snapper or rock cod, 8 oz each, cut in cubes |
| 8 mussels in their shells, cleaned | 4 cups water | 1 cup tomatoes, diced |
| 1/4 cup red onion, diced | 1/4 cup jicama, diced | 1/4 cup carrots, julienne |
| 1 serrano chile, minced fine | 2 Tbsps cilantro, chopped | juice of 1 lime |
| salt and pepper to taste | ||
| 1 | Rinse the seafood in cold water, drain and place in a pot. Add the water. Over medium heat, bring the pot to simmer. Continue to simmer until the mussels open, then add the tomatoes, onion, jicama, carrots and chile. Bring the pot to a simmer again, then finish the soup by adding the cilantro and lime juice. Season with salt and pepper to taste. |
| 2 | Serve immediately-the vegetables should be crisp and fresh, not overcooked. |