Mexican Shrimp and Octopus Soup Caldo De Camaron Y Pulpo
Dive into the bold and comforting flavors of Mexican Shrimp and Octopus Soup, or Caldo de Camarón y Pulpo—a seafood lover’s dream packed with vibrant spices and nourishing ingredients. This hearty soup combines tender octopus and succulent shrimp in a rich, tomato-based broth infused with the smoky heat of guajillo chilies and chipotle in adobo. Seasonal vegetables like potatoes, carrots, and zucchini add wholesome depth, while herbs like bay leaves and oregano bring a fragrant, earthy touch. Garnished with fresh cilantro and served with a squeeze of tangy lime, this authentic Mexican recipe is perfect for dinner gatherings or chilly evenings, offering a soul-satisfying taste of coastal cuisine.
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Recipe Information
Ingredients
- 500 grams Medium shrimp, peeled and deveined
- 500 grams Fresh octopus, cleaned and cut into bite-sized pieces
- 2 tablespoons Olive oil
- 1 large White onion, finely diced
- 4 Garlic cloves, minced
- 4 medium Roma tomatoes, chopped
- 3 Dried guajillo chilies, seeds and stems removed
- 1 tablespoon Chipotle in adobo sauce
- 6 cups Fish or seafood stock
- 3 medium Potatoes, peeled and cubed
- 2 medium Carrots, peeled and sliced
- 1 medium Zucchini, chopped
- 2 Bay leaves
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 4 Fresh lime wedges (for serving)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for 1 more minute, stirring constantly.
In a blender, combine the chopped tomatoes, guajillo chilies, and chipotle in adobo sauce. Blend until smooth.
Pour the blended tomato and chili mixture into the pot with the onions and garlic. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and darkens slightly.
Pour in the fish or seafood stock and stir to combine. Bring to a gentle boil.
Add the cubed potatoes, sliced carrots, zucchini, bay leaves, oregano, salt, and pepper. Reduce the heat to a simmer and cook for 15-20 minutes, or until the vegetables are tender.
Stir in the octopus pieces. Simmer for 15 minutes or until the octopus is tender.
Add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.
Taste the soup and adjust salt and pepper if needed.
Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with chopped cilantro. Serve with fresh lime wedges on the side for squeezing over the soup.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.7 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 121 mg | 9% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1338 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
