* 3 guajillo chiles
* 4 roma tomatoes
* 1/4 of a white onion
* 3 garlic cloves
* 3 chipotle peppers in adobo
* 1 tsp Mexican oregano
* 1/4 cup of chicken bouillon
* 1 tbs olive oil
* 2 gold potatoes
* 2 whole carrots
* 2 celery sticks
* 10 cups of water
* 12 oz tilapia fillets (thawed)
* 20 oz shrimp (thawed)
* 1 lb snow crab legs (already cooked)
* chopped green onion
* chopped cilantro
* sliced avocado
* lime wedges
**Instructions:**
* Add the guajillo chiles and roma tomatoes to a pot and cover with water. Bring to a simmer over medium heat. Cook for 10 minutes.
* Transfer the chiles and tomatoes to a blender. Add the 1/4 onion, garlic cloves and chipotle peppers to the blender. Blend until smooth.
* Heat up the oil in a large pot over medium heat. Once the oil is hot, strain the salsa into the pot using a fine mesh strainer. Crush the oregano between your palms and add to the pot along with the chicken bouillon.
* Let the salsa cook on medium low for about 8 min. While the salsa is cooking, peel and chop the potatoes and carrots. Then chop the celery. Add the veggies to the pot with the salsa. Then add the water and stir.
* Bring to a boil over medium heat. Cover the pot and cook for about 15 min or until the veggies have softened.
* Add the tilapia to the broth and let it cook for about 5 min. Then add the shrimp and the crab legs and continue to cook for another 3 minutes.
* Serve the soup and add your favorite garnishes and enjoy!
oshaCaller
I remember going to Tijuana as a kid, to get fireworks. We stopped some where and had lobster, it wasn’t huge but I remember it being better than most and I think it was like $8. Probably the late 90’s when this happened.
3 Comments
Here is the [recipe](https://thriftandspice.com/caldo-de-mariscos/):
**Ingredients**:
* 3 guajillo chiles
* 4 roma tomatoes
* 1/4 of a white onion
* 3 garlic cloves
* 3 chipotle peppers in adobo
* 1 tsp Mexican oregano
* 1/4 cup of chicken bouillon
* 1 tbs olive oil
* 2 gold potatoes
* 2 whole carrots
* 2 celery sticks
* 10 cups of water
* 12 oz tilapia fillets (thawed)
* 20 oz shrimp (thawed)
* 1 lb snow crab legs (already cooked)
* chopped green onion
* chopped cilantro
* sliced avocado
* lime wedges
**Instructions:**
* Add the guajillo chiles and roma tomatoes to a pot and cover with water. Bring to a simmer over medium heat. Cook for 10 minutes.
* Transfer the chiles and tomatoes to a blender. Add the 1/4 onion, garlic cloves and chipotle peppers to the blender. Blend until smooth.
* Heat up the oil in a large pot over medium heat. Once the oil is hot, strain the salsa into the pot using a fine mesh strainer. Crush the oregano between your palms and add to the pot along with the chicken bouillon.
* Let the salsa cook on medium low for about 8 min. While the salsa is cooking, peel and chop the potatoes and carrots. Then chop the celery. Add the veggies to the pot with the salsa. Then add the water and stir.
* Bring to a boil over medium heat. Cover the pot and cook for about 15 min or until the veggies have softened.
* Add the tilapia to the broth and let it cook for about 5 min. Then add the shrimp and the crab legs and continue to cook for another 3 minutes.
* Serve the soup and add your favorite garnishes and enjoy!
I remember going to Tijuana as a kid, to get fireworks. We stopped some where and had lobster, it wasn’t huge but I remember it being better than most and I think it was like $8. Probably the late 90’s when this happened.
I’m in