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Seafood Caldo

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Quick and easy

Quick and easy

Quick and easy

Prep Time:

35 minutes

Cook Time:

35 minutes


6 servings


16  oz.  low sodium chicken stock

1  8 oz. bottle clam juice

1  c.  white wine

1  onion, finely chopped

4  cloves garlic, chopped

1  can (15 oz.) H-E-B Fire Roasted Tomatoes

1  jalapeno pepper, seeded, chopped

1  tsp.  cumin

1  bay leaf

1/2  lb.  each clams, mussels, and shrimp

2  each russet potatoes, cut into large cubes

1/2  c.  cilantro

2  Tbsp.  olive oil

1/4  c.  lime juice


Place a large soup pot over a Medium-High heat. Heat oil. Add in onion, jalapeno, garlic, and bay leaf. Cook for 4 minutes, stirring constantly, and then add in the 1 cup of white wine. Let simmer for 2 minutes.

Add in potatoes, canned fire roasted tomatoes, and cumin. Cook for another 4 minutes then add in the remaining liquids. Bring to a simmer until potatoes are cooked through, approximately 6 minutes.

Once potatoes are done add in the seafood, cilantro, and lime juice. Cook until mussels and clams open.

Serve with crusty bread.
Nutritional Information
Calories: 130, Total Fat: 5g, Saturated Fat: 0.5g, Sodium: 440mg, Carbohydrates: 9g, Dietary Fiber: 1g, Protein: 12g
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