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Caldillo de Mariscos (Seafood Soup)
by Anamaris Cousins Price
Mar 23, 2011
Fish (red fish, tilapia or similar), cubed
Shrimp, peeled & deveined
Yuca, peeled & cubed
Sea salt & pepper
After straining the broth, I returned it to the pot, added the pieces of yuca, chopped culantro leaves (you can substitute with cilantro), a bit of finely chopped thyme, adjust the seasoning as needed. Allow it to cook until the yuca is fork-tender. While the yuca is cooking, I seasoned the fish and shrimp with 1 tsp of Jugo Maggi (substitute with Worcestershire), then reduced the temperature to bring the broth to a slow simmer and added the fish, shrimp and clams. Allow it to simmer for about 5 minutes, just until the clams open up. Serve with white rice or crusty bread.