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Learn how to make Mussels in a Caldo de Pescadou2014a rich, flavorful Spanish-style seafood dish. Fresh mussels are simmered in a homemade fish broth with garlic, tomato, and white wine for a comforting, aromatic meal. Perfect with crusty bread and a splash of lemon!
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How to Make Mussels in a Caldo de Pescado Mussels in a Caldo de Pescado—or fish broth—offer a rich, briny, and aromatic seafood experience that’s deeply comforting and perfect for anyone who loves bold, ocean-inspired flavors. This classic Spanish-style dish is rustic yet elegant, made with fresh mussels simmered in a fragrant broth layered with tomatoes, garlic, onion, white wine, and the essence of the sea. It’s a perfect starter, light main, or tapa. Let’s walk through how to make this flavorful dish from scratch at home. What Is Caldo de Pescado? Caldo de Pescado is a traditional Spanish fish stock or soup base made by simmering fish bones, heads, shells, and aromatics. It’s the foundation of many seafood stews, soups, and rice dishes across Spain. The broth is clear but rich, typically infused with garlic, onions, tomatoes, olive oil, white wine, and herbs. When used with mussels, the result is a deep, savory broth that complements the briny sweetness of the shellfish without overpowering it. Ingredients (Serves 4) For the Caldo de Pescado (Fish Broth):
● 1 lb fish bones or heads (white fish preferred) ● 1 onion, quartered ● 2 garlic cloves ● 1 celery stalk ● 1 bay leaf ● 1 small tomato, halved ● Salt, to taste ● 6 cups water For the Mussels: ● 2 lbs fresh mussels, cleaned and debearded ● 2 tbsp olive oil ● 1 small onion, finely chopped ● 3 garlic cloves, minced ● 1 medium tomato, diced ● 1/2 tsp smoked paprika ● 1/2 cup dry white wine ● 2 cups caldo de pescado (from above) ● Fresh parsley, chopped ● Salt and black pepper, to taste ● Lemon wedges, for serving Step-by-Step Instructions Step 1: Make the Caldo de Pescado 1. Rinse the fish bones/heads thoroughly under cold water to remove blood and impurities. 2. In a large pot, combine the fish parts, onion, garlic, celery, tomato, bay leaf, and water.
3. Bring to a boil, then reduce to a simmer. Cook uncovered for 30–40 minutes. 4. Skim off any foam that rises to the surface. 5. Once done, strain the broth through a fine sieve. Discard solids. Season lightly with salt. Tip: You can prepare this broth ahead of time and refrigerate or freeze it for later use. Step 2: Prepare the Mussels 1. Rinse and scrub the mussels under cold water. Remove the beards and discard any with cracked shells or those that don’t close when tapped. 2. In a deep saucepan, heat olive oil over medium heat. 3. Sauté the chopped onion until soft and translucent (about 5 minutes). 4. Add the minced garlic and sauté for 30 seconds until fragrant. 5. Stir in the diced tomato and smoked paprika. Cook until the tomato softens and releases its juices—about 3–4 minutes. 6. Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly. Step 3: Add Mussels and Broth 1. Pour in 2 cups of the caldo de pescado. 2. Bring to a gentle simmer. 3. Add the cleaned mussels, cover the pot, and cook for 5–7 minutes until the mussels open up. 4. Discard any mussels that do not open. 5. Season with salt and pepper to taste. Step 4: Serve and Enjoy Ladle the mussels and broth into bowls. Sprinkle with chopped fresh parsley and serve with lemon wedges on the side. Crusty bread is a must—perfect for soaking up that rich, aromatic broth. Final Tips ● Use fresh mussels: Freshness is key to flavor and safety. Buy mussels the day you plan to cook them if possible.
● Don’t overcook: Once the mussels open, they’re done. Overcooking makes them tough and chewy. ● Get creative: Add saffron, chili flakes, or even a splash of cream for variations. In Summary Mussels in a Caldo de Pescado is a dish that brings the ocean to your table. It’s light but full of depth, and incredibly easy to make with a bit of preparation. Whether you're cooking a romantic dinner or treating yourself to a comforting seafood bowl, this dish is sure to impress. How to Make Mussels in a Caldo de Pescado Mussels in a Caldo de Pescado—or fish broth—offer a rich, briny, and aromatic seafood experience that’s deeply comforting and perfect for anyone who loves bold, ocean-inspired flavors. This classic Spanish-style dish is rustic yet elegant, made with fresh mussels simmered in a fragrant broth layered with tomatoes, garlic, onion, white wine, and the essence of the sea. It’s a perfect starter, light main, or tapa. Let’s walk through how to make this flavorful dish from scratch at home. What Is Caldo de Pescado? Caldo de Pescado is a traditional Spanish fish stock or soup base made by simmering fish bones, heads, shells, and aromatics. It’s the foundation of many seafood stews, soups, and rice dishes across Spain. The broth is clear but rich, typically infused with garlic, onions, tomatoes, olive oil, white wine, and herbs. When used with mussels, the result is a deep, savory broth that complements the briny sweetness of the shellfish without overpowering it. Ingredients (Serves 4) For the Caldo de Pescado (Fish Broth): ● 1 lb fish bones or heads (white fish preferred) ● 1 onion, quartered ● 2 garlic cloves ● 1 celery stalk ● 1 bay leaf
● 1 small tomato, halved ● Salt, to taste ● 6 cups water For the Mussels: ● 2 lbs fresh mussels, cleaned and debearded ● 2 tbsp olive oil ● 1 small onion, finely chopped ● 3 garlic cloves, minced ● 1 medium tomato, diced ● 1/2 tsp smoked paprika ● 1/2 cup dry white wine ● 2 cups caldo de pescado (from above) ● Fresh parsley, chopped ● Salt and black pepper, to taste ● Lemon wedges, for serving Step-by-Step Instructions Step 1: Make the Caldo de Pescado 1. Rinse the fish bones/heads thoroughly under cold water to remove blood and impurities. 2. In a large pot, combine the fish parts, onion, garlic, celery, tomato, bay leaf, and water. 3. Bring to a boil, then reduce to a simmer. Cook uncovered for 30–40 minutes. 4. Skim off any foam that rises to the surface. 5. Once done, strain the broth through a fine sieve. Discard solids. Season lightly with salt. Tip: You can prepare this broth ahead of time and refrigerate or freeze it for later use. Step 2: Prepare the Mussels
1. Rinse and scrub the mussels under cold water. Remove the beards and discard any with cracked shells or those that don’t close when tapped. 2. In a deep saucepan, heat olive oil over medium heat. 3. Sauté the chopped onion until soft and translucent (about 5 minutes). 4. Add the minced garlic and sauté for 30 seconds until fragrant. 5. Stir in the diced tomato and smoked paprika. Cook until the tomato softens and releases its juices—about 3–4 minutes. 6. Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly. Step 3: Add Mussels and Broth 1. Pour in 2 cups of the caldo de pescado. 2. Bring to a gentle simmer. 3. Add the cleaned mussels, cover the pot, and cook for 5–7 minutes until the mussels open up. 4. Discard any mussels that do not open. 5. Season with salt and pepper to taste. Step 4: Serve and Enjoy Ladle the mussels and broth into bowls. Sprinkle with chopped fresh parsley and serve with lemon wedges on the side. Crusty bread is a must—perfect for soaking up that rich, aromatic broth. Final Tips ● Use fresh mussels: Freshness is key to flavor and safety. Buy mussels the day you plan to cook them if possible. ● Don’t overcook: Once the mussels open, they’re done. Overcooking makes them tough and chewy. ● Get creative: Add saffron, chili flakes, or even a splash of cream for variations. In Summary Mussels in a Caldo de Pescado is a dish that brings the ocean to your table. It’s light but full of depth, and incredibly easy to make with a bit of preparation. Whether you're cooking a romantic dinner or treating yourself to a comforting seafood bowl, this dish is sure to impress.
