This traditional seafood soup is originally from the State of Veracruz, located in the Gulf of Mexico. Shrimp, fish, and other fresh seafood are some of the ingredients used to prepare this creamy and delicious soup from scratch.

Seafood Soup from Veracruz

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The city and seaport of Veracruz is located in the Gulf of Mexico. It was the first town named by Spanish explorer Hernán Cortés, who landed at the beach of Chalchihuecan nearly six hundred years ago, on April 22nd, 1519, according to historians. Veracruz was the first city founded in Mexican territory, and it was named “Villa Rica de la Santa Veracruz” because Spaniards arrived in this land on the day of the Holy Cross. By the mid-1500s, massive amounts of gold and silver were extracted throughout the entire State of Veracruz and shipped out to Spain through the port city of Veracruz.

Since colonial times, the city of Veracruz has been the main port of entry for millions of foreigners—mainly from Europe and Africa—that came to Mexico and the rest of Latin America. This is the main reason why so many different cultures have influenced the sumptuous cuisine of Veracruz. This culinary richness later made its way to the rest of Mexico, mixing with the already vast and diverse cuisines of the Aztecs, Olmecs, Mayans, and other cultures that inhabited the Mexican territory.

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This soup is also known as "Cazuela de mariscos"

Throughout the beautiful coastline of Veracruz, it is customary to eat this iconic seafood soup despite the intense and humid heat of the tropical weather. This is because there is an abundant variety of seafood in this geographic region, surrounded by the warm waters of the Gulf of México and filled with rivers and lakes, where a large variety of marine species are found.

There are different variations of this soup, which is also known as “Cazuela de Mariscos” (pot of seafood), which refers to the vessel in which it’s served (in tiny pots made of clay). Some people add manchego cheese, which melts with the heat from the soup to form a creamy and delectable cheese topping!

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Caldo de mariscos in Xalapa, Veracruz

This delicious seafood soup is enjoyed casually in the households of this beautiful state, but (as I mentioned before) more often in the coastal areas, as that’s where the prices are most accessible. It is also common to find this soup in the so-called “centros botaneros”. “Centros Botaneros” roughly translates to “snack posts”, but in reality, they are restaurants that specialize in serving seafood. At these “botanero” bars, the purchase of a beer will grant you a complimentary serving of this tasty soup.

Additionally, after any big party such as a wedding, baptism, or other family gatherings, it is common for people to use a hot bowl of this soup to cure the hangover headache, or “resaca”, as we call it in Mexico. The selection of seafood used to prepare this savory soup is up to the cook, remember that we all add our signature touch to the recipes we make.

How to make Seafood Soup Recipe

Renders two servings:

INGREDIENTS:

14 oz. Red snapper, of medium size and cut in half
16 oz. Cleaned blue crab, whole or cut in halves
6 oz. Fresh shrimp with their shell
10 oz. Cleaned crawfish (can be substituted with prawns)
10 oz. Tomatoes
1 Jalapeño pepper
5 oz. White onion
2 oz. Garlic Cloves
1 Corn tortilla
1 sprig Epazote (can be substituted with cilantro)
1-½ tablespoons. Vegetable oil
Salt and pepper to taste
Water, as needed ( about 6 cups)

NOTES:

If you wish, you can add octopus or calamari to this soup, but they have to be cooked previously. In a large pot with plenty of boiling water, add laurel leaves, salt, black pepper, and the octopus or calamari. Put a lid on the pot and cook until the octopus or calamari is soft and tender. After they’re cooked, cut into bite-size pieces. Set aside and add to the soup along with the fish and shrimp.
As a substitute to the red snapper, you can use other types of fish, as well as store-bought fish fillets.

PREPARATION:

How to make caldo de mariscos seafood soup estilo Veracruz

Place a medium-size frying pan over medium heat and pour in half of the vegetable oil. Add the fish and sear for a few seconds, just enough to seal it on both sides. This step will give the fish a better flavor, as well as keep it from falling apart when it’s in the soup. After you’ve seared the fish, set aside.
Roast the tomato, garlic, and onion in the same frying pan until the skin of the tomato (and only that of the tomato) is slightly charred. Afterward, set all these ingredients aside.
In the same pan, fry the tortilla until lightly golden (but be careful not to burn it). The tortilla will add a thick consistency to the broth.
Using your blender, blend the tomato, onion, garlic, and jalapeño pepper with a little bit of water (you can use fish or seafood broth if you have it). Add salt and black pepper to your liking, along with the fried tortilla, and blend again.

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Once all the ingredients are mixed and you have a fine sauce, fry it with a little bit of vegetable oil in a pot at medium-high heat. Cook for about three minutes or until the sauce acquires a darker color. It is at this moment that you add the seafood. Remember to start with the seafood with the thickest shells, like the crawfish (or prawns, if using) and the crab.
Continue cooking for about 10 minutes at medium-low heat so that these ingredients can release their characteristic seafood flavor. You will be able to tell that the crawfish and the crab are fully cooked when their color turns from blue to red. It is at this point that you add more water and place a lid on the pot. Let it continue to boil for another 20 minutes.
After the 20 minutes, uncover the pot and add the rest of the ingredients: the fish, shrimp, and epazote. Let simmer for another 10 minutes. Taste again, and make any adjustments to your liking. Serve the soup with fresh corn tortillas, Mexican salsa (pico de gallo), and lemon juice.