Seafood Caldo

Seafood Caldo

  • 25 mins

    Cooking Time

  • Difficulty

  • 20 mins

    Prep Time

  • 8 People

    Serves

  • 1/4 cup olive oil
  • 3 large carrots, thinly sliced or diced
  • 1 large onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 Tbsp. ancho chile powder
  • 1 tsp. dried oregano leaves
  • 6 cups water
  • 1 can (15 oz.) no salt added diced tomatoes
  • 1 can (8 oz.) no salt added tomato sauce
  • 1 cube Knorr® Shrimp flavor Bouillon Cube(s) or 1 1/2 tsp. Knorr® Shrimp flavor Bouillon
  • 2 medium Russet potatoes, peeled and diced
  • 2 medium zucchini, sliced into 1/2-in. thick half moons
  • 2 lbs. cod or tilapia fillets, cut into 2-in. pieces
  • 8 large shrimp, peeled and deveined
  • 1/2 cup chopped fresh cilantro
  • 1 cup crumbled queso fresco

  1. Heat oil in a large soup pot over medium-high heat and cook carrots and onions, stirring occasionally, until onion softens, about 5 minutes. Add garlic, chili powder and oregano; cook 30 seconds.

  2. Stir in water, canned diced tomatoes, tomato sauce, Knorr® Shrimp flavor Bouillon, potatoes and zucchini; bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 10 minutes.

  3. Add shrimp and cod, seasoned with salt and pepper, if desired, and cook until shrimp turn pink and cod is opaque throughout, about 3 minutes.

  4. Top with cilantro and queso fresco and serve, if desired, with lime wedges and hot sauce.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 310.0
Calcium (g) 174.0 mg
Carbohydrates (g) 22.0 g
Cholesterol (g) 70.0 mg
Fat (g) 12.0 g
Fiber (g) 4.0 g
Iron (g) 2.0 mg
Potassium (g) 1216.0 mg
Protein (g) 27.0 g
Saturated Fat (g) 3.5 g
Sodium (g) 580.0 mg
Sugars (g) 7.0 g
Trans Fat (g) 0.0 g
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Seafood Caldo

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