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Sinaloan Seafood Broth (Caldo de Oso)

Name: Sinaloan Seafood Broth (Caldo de Oso)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 1 litre Seafood stock; 2 tbsp Vegetable oil; 4 cloves Garlic cloves; 1 tsp Dried oregano; 4 Dried guajillo chillies; 1 bunch Fresh coriander; 3 Dried chillies de árbol; 1 tbsp Salt; 12 Flour tortillas; 3 Tomatoes; 0.5 tsp Ground cumin; 1 tsp Ground black pepper; 1 White onion; 4 Limes

60 min (20 prep + 40 cook) Medium 6 servings Sinaloa

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 31 May 2026

Sinaloan seafood broth with prawns, clams and dried chillies — deeply restorative and full of flavour.

Servings

Custom:

💰 Estimated cost: £6.17

£1.03 per person

* Approximate prices based on UK supermarkets

Ingredients

1 litre Seafood stock~£2.00find
2 tbsp Vegetable oil~£0.20find
4 cloves Garlic cloves~£0.10find
1 tsp Dried oregano~£0.05find
4 Dried guajillo chillies~£0.40find
1 bunch Fresh coriander~£0.30find
3 Dried chillies de árbol~£0.20find
1 tbsp Salt~£0.02find
12 Flour tortillas~£1.20find
3 Tomatoes~£0.90find
0.5 tsp Ground cumin~£0.05find
1 tsp Ground black pepper~£0.05find
1 White onion~£0.30find
4 Limes~£0.40find

Equipment & tools

What you need to cook this recipe.

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About this recipe

Caldo de oso sinaloense is the most comforting seafood broth in northern Mexico, famous for its restorative powers. This soup of shellfish and fish cooked with dried chillies, tomatoes and spices concentrates all the flavours of the Sea of Cortez into a deep, spicy broth. It is made with prawns, clams, scallops, crab or whatever is available, and served with flour tortillas, lime and onion on the side.

History & Origin

Caldo de oso - whose name has no relation to bears but rather to a popular nickname - is the star dish of the Sinaloan coast, particularly in Mazatlán, Los Mochis and Culiacán. Its reputation as a restorative broth has made it the favourite cure of early-rising fishermen and those seeking to recover after a long night. The recipe was born in the homes of Pacific coast fishermen, who used unsold morning market seafood to prepare a hearty broth to sustain them through long days at sea. Unlike Gulf-style seafood broths - milder and with a tomatillo base - the Sinaloan version is characterised by its guajillo and chilli de árbol base, which gives it that intense red colour and penetrating heat that awakens all the senses. Ingredients vary by season: clams and scallops in winter, prawns and crab in summer. What never changes is the generosity with the seafood and a heavy hand with the chilli. In Mazatlán, every seafood restaurant has its own version of caldo de oso, with recipes guarded as jealously as the best family secrets.

Estimated cost

£15.50

Total cost

£2.58

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

28g

Protein

22g

Carbohydrates

Fat

Fibre

980mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean the prawns (reserve the shells and heads), wash the clams under cold water. Make a stock: simmer the prawn shells with 2 litres of water, half an onion and 1 garlic clove for 15 minutes. Strain and set aside.
💡 Prawn shells give tremendous flavour to the base stock.
2
Deseed and lightly toast the guajillo and chilli de árbol on a dry griddle for 30 seconds. Soak in hot water for 15 minutes. Blend with the charred tomatoes, garlic, half the onion and one cup of prawn stock until smooth. Strain.
3
Heat the oil in a large pot over medium-high heat. Sauté the remaining chopped onion for 3 minutes. Add the strained sauce and cook over high heat for 5 minutes, stirring constantly, until thickened and darkened in colour.
4
Pour the strained prawn stock over the sauce. Add the seafood stock, oregano, cumin, salt and pepper. Bring to the boil, reduce the heat and simmer for 10 minutes to allow the flavours to meld.
💡 Taste and adjust the heat by adding more chilli de árbol if desired.
5
Add the clams and cook for 5 minutes until they open. Add the prawns and cook for 3-4 minutes until pink and firm. Adjust salt.
💡 Do not overcook the prawns or they will become rubbery.
6
Serve in deep bowls piping hot. Garnish with chopped coriander, red onion, lime wedges and accompany with warm flour tortillas.