Sinaloan Seafood Broth (Caldo de Oso)

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 chiles, tomatoes and spices concentrates all the flavors of the Sea of Cortez into a deep, spicy broth. It is made with shrimp, clams, scallops, crab or whatever is available, and served with flour tortillas, lime and onion on the side.

1. 1

   Clean the shrimp (reserve the shells and heads), wash the clams under cold water. Make a stock: simmer the shrimp shells with 2 litres of water, half an onion and 1 garlic clove for 15 minutes. Strain and set aside.

   

   💡 Shrimp shells give tremendous flavor to the base stock.

2. 2

   Deseed and lightly toast the guajillo and chile 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 shrimp stock until smooth. Strain.

   
3. 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 color.

   
4. 4

   Pour the strained shrimp 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 flavors to meld.

   

   💡 Taste and adjust the heat by adding more chile de árbol if desired.

5. 5

   Add the clams and cook for 5 minutes until they open. Add the shrimp and cook for 3-4 minutes until pink and firm. Adjust salt.

   

   💡 Do not overcook the shrimp or they will become rubbery.

6. 6

   Serve in deep bowls piping hot. Garnish with chopped cilantro, red onion, lime wedges and accompany with warm flour tortillas.