Caldo de Camarón y Pescado a la Diabla (Spicy Prawn and Fish Soup)
A warming, brick red seafood soup of prawns, white fish and vegetables in a spicy broth, finished with lime and coriander.
Made with Mexican chicken stock (caldo de pollo) and Salsa a la diabla. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £4.74 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pot over a medium heat. Add your ready made salsa a la diabla (see the base recipe) and cook for 2 minutes, stirring.
2 min - 2
Add your ready made Mexican chicken stock (see the base recipe), the potatoes and carrots. Bring to the boil, then simmer for 12 minutes.
12 min - 3
Add the courgette and simmer for 4 minutes more.
4 min - 4
Lower the heat to a gentle simmer. Add the fish and cook for 3 minutes, then the prawns for 2 to 3 minutes, until the fish flakes and the prawns are pink.
5 min - 5
Season with salt and lime juice, stir in the coriander and ladle into bowls with the lime wedges.
Tips
- Add the seafood last and keep the soup at a gentle simmer. A hard boil breaks up the fish.
- Use fish stock instead of chicken broth if you have it.
- Dice the vegetables evenly so they cook in the same time.
- Warm corn tortillas or crusty bread are good for dunking, gluten free as needed.
Storing and freezing
Eat fresh. Cool leftovers within 1 hour and keep in the fridge for up to 1 day. Reheat once until steaming hot all the way through. Do not freeze cooked seafood.
Questions
Can I make the broth ahead?
Yes. Make the broth with potatoes and carrots up to 2 days ahead, then add the seafood when you reheat it.
Can I use frozen seafood?
Yes. Defrost fully in the fridge overnight first and drain well.
How spicy is it?
It uses 200 ml of the sauce in 1 litre of stock, so it is medium hot. Use 100 ml for a milder soup.
More made with mexican chicken stock (caldo de pollo)
Cazuela de Frijol Negro y Barbacoa (Black Bean and Beef Stew)
GFDFEFFrijoles Charros (Mexican Cowboy Beans)
DFEFNFArroz con Pollo y Pimientos (Mexican Chicken and Pepper Rice)
GFDFEFPipián Verde de Pollo (Chicken in Green Pumpkin Seed Mole)
DFEFNFSee every dish made with mexican chicken stock (caldo de pollo)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.