Red Chile Seafood Soup (Caldo de Mariscos)

1. Toast Guajillo Chiles

Heat the oil in a medium soup pot over medium heat. Add the torn guajillo chiles and toast them for about 30 seconds to a minute, until they change color slightly and release a fragrant aroma. Transfer the toasted chiles to a blender.

2. Blend Chiles and Tomatoes

Add the canned tomatoes to the blender with the toasted chiles and blend until smooth. Set this mixture aside.

3. Cook Onion and Garlic

In the same pot, cook two-thirds of the chopped onion and the garlic cloves over medium heat for about 7 minutes, until they are soft and translucent. Rinse the remaining onion under cool water using a strainer and set aside for garnishing later.

4. Simmer Tomato-Chile Mixture

Blend the cooked onion and garlic into a smooth paste. Then, strain the tomato-chile mixture back into the pot, discarding any solids left in the strainer. Cook this mixture for about 6 minutes, stirring occasionally, until it thickens slightly.

5. Prepare Broth and Potatoes

Pour in the broth and add the potato pieces, along with the optional epazote sprigs. Season with salt according to your taste. Allow the soup to simmer for about 15 minutes, or until the potatoes are tender.

6. Add Seafood

Add the seafood to the pot—either the mussels or clams, and your choice of fish fillets. Turn up the heat slightly and let the soup boil for about 4 minutes. You’ll know the seafood is cooked when the bivalves have opened up.

7. Serve the Soup

Serve your Red Chile Seafood Soup hot, garnished with fresh cilantro and the reserved onion. Add a wedge of lime to each bowl for a zesty finish.