Caldo de Mariscos: Guatemalan Seafood Soup

Guatemala’s coastlines produce some of the best seafood in Central America, and caldo de mariscos is how that bounty arrives at the table. A rich, aromatic soup packed with shrimp, fish, and crab in a broth made from the very shells and bones of the seafood itself. Nothing is wasted, and the result is a soup with layers of oceanic depth.

In the fishing towns of Izabal along the Caribbean coast and Monterrico on the Pacific side, caldo de mariscos is the star of the menu. Restaurants source their seafood from that morning’s catch, and you can taste the difference. The broth is clear and intensely flavored, the shrimp firm and sweet, the fish flaky and tender.

The secret is the stock. Smart cooks save the shrimp shells and fish heads – the parts most people throw away – and boil them into a concentrated broth before the soup even begins. This stock provides a seafood intensity that water alone cannot achieve. It is a technique born from the practical wisdom of coastal cooking: waste nothing, extract everything.

Ingredients

For the Stock

• Shrimp shells (from the shrimp below)
• 2 fish heads (optional but highly recommended)
• 6 cups water
• Salt

Seafood

• 1 lb (450g) firm white fish fillets (snapper, grouper), cut into chunks
• 1 lb (450g) large shrimp, peeled and deveined (save shells!)
• 4 blue crabs or 1/2 lb crab legs

Vegetables and Aromatics

• 4 large ripe tomatoes (3 diced, 1 blended)
• 1 large white onion, diced
• 1 green bell pepper, diced
• 1 green chile, diced
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 2 carrots, sliced
• 1 bunch fresh cilantro

For Serving

• Juice of 3 limes
• Salt and pepper
• Corn tortillas

Step-by-Step Instructions

Step 1: Build the stock. This is the foundation of the soup. Place shrimp shells and fish heads in a pot with 6 cups of water, half an onion, a stalk of celery, 2 cloves of garlic, and salt. Bring to a boil, then simmer for 20 minutes. Strain, pressing on the solids to extract every drop of flavor. Discard solids. You now have a rich seafood stock.

Step 2: Saute the aromatics. In a large pot, heat oil over medium heat. Add the remaining diced onion, bell pepper, green chile, and garlic. Saute until softened and fragrant, about 5 minutes.

Step 3: Add tomatoes and stock. Add the diced tomatoes to the pot and cook for 3-4 minutes until they break down. Blend the remaining tomato and add it to the pot. Pour in the strained seafood stock and add the sliced carrots. Bring to a simmer and cook for 15 minutes until the carrots are tender.

Step 4: Add seafood in order. Timing is critical. Add the crabs first – they take longest. Cook for 5 minutes. Add the fish chunks and cook for 3 minutes. Finally, add the shrimp and cook for 3-4 more minutes until they are pink and curled. Do not overcook the shrimp.

Step 5: Finish and serve. Squeeze in the lime juice. Add the chopped cilantro. Stir gently – you do not want to break the fish. Season with salt and pepper. Serve immediately in deep bowls with warm corn tortillas on the side.

Como Lo Hacemos en Guatemala (Local Tips)

Do not throw away the shells. The shrimp shells and fish heads are where the flavor lives. The stock step takes 20 minutes and transforms the soup from ordinary to extraordinary.

Add seafood in stages. Crabs, then fish, then shrimp. Each needs a different amount of cooking time. Adding everything at once guarantees overcooked shrimp and undercooked crab.

Fresh seafood only. This is not a dish for frozen fish sticks. If you cannot find fresh seafood, find a better fishmonger. The quality of the seafood is the quality of the soup.

Lime is essential. A generous squeeze of lime into each bowl at the table is mandatory. The acid cuts through the richness of the broth and brightens every flavor.

Find Ingredients in the US

Approximate Nutrition (per serving)

More Guatemalan recipes: Tapado (Coconut Seafood Soup) | Ceviche Guatemalteco | Caldo de Gallina

Related: Guatemala Food Guide | Izabal Department | Food Prices