Entree: Mexico – Baja California – Chilpachole de Mariscos (Seafood Chilpachole)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 22 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) raw shrimp, peeled and deveined
- 2 lb (900 g) clams, scrubbed
- 1 lb (454 g) firm white fish fillets (corvina, halibut, or snapper), cut into 1 in (2.5 cm) pieces
- 3 tbsp (45 ml) vegetable oil or olive oil
- 1 large white onion, halved and sliced (about 8 oz / 225 g)
- 4 garlic cloves
- 6 medium tomatoes, halved (about 2 lb / 900 g) or 4 cups (950 g) chopped tomatoes
- 3 dried guajillo chiles, stemmed and seeded (about 6-8 g)
- 1 dried ancho chile, stemmed and seeded (about 6-8 g)
- 1 cup (240 ml) fish stock or clam juice (for blending), plus 6 cups (1.4 L) fish stock for the stew
- 1 bay leaf
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (3 g) ground cumin
- 1/2 tsp (2 g) freshly ground black pepper
- 1 1/2 tsp (9 g) kosher salt, plus more to taste
- 1 tsp (4 g) sugar (optional, to balance acidity)
- 1/2 cup (15 g) fresh cilantro, chopped, plus additional for garnish
- 2 limes, juiced (about 3 tbsp / 45 ml)
- Lime wedges (for serving)
- 1 1/2 cups (300 g) long-grain white rice, uncooked
- 3 cups (720 ml) water (for rice)
- 12 corn tortillas (for serving)

Instructions

Short Description:
A hearty Baja California seafood stew of shrimp, clams, and firm white fish simmered in a spicy, smoky tomato-chile broth, served with rice and warm corn tortillas for a complete main course.

Regional Notes:
This Baja California version highlights locally caught seafood (shrimp, clams, firm white fish such as corvina or halibut) and a smoky guajillo-ancho tomato base rather than the sweeter Veracruz preparations. Fresh cilantro, Mexican oregano, and lime brighten the broth in a way typical of northern Pacific coastal kitchens.

1. Prepare the rice: rinse 1 1/2 cups (300 g) rice until water runs clear. Combine rice and 3 cups (720 ml) water in a saucepan, bring to a boil, reduce to low, cover, and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes.
2. Soak and soften chiles: place guajillo and ancho chiles in a bowl and cover with hot water for 15 minutes to soften. Drain, reserving 1/2 cup (120 ml) soaking liquid.
3. Roast aromatics: while chiles soak, heat 1 tbsp (15 ml) oil in a cast-iron skillet or griddle over medium-high. Roast halved tomatoes, halved onion, and whole garlic cloves until charred and softened, about 6–8 minutes, turning as needed. Transfer to a blender.
4. Blend the base: add softened chiles, 1 cup (240 ml) fish stock or clam juice, and reserved chile soaking liquid to blender with roasted vegetables. Blend until smooth. Strain through a fine-mesh sieve into a bowl, pressing solids to extract liquid; discard solids. This yields a smoky tomato-chile broth.
5. Build the stew: in a large heavy pot or Dutch oven, heat remaining 2 tbsp (30 ml) oil over medium heat. Add strained tomato-chile broth, 6 cups (1.4 L) fish stock, bay leaf, 1 tsp (1 g) dried Mexican oregano, 1/2 tsp (3 g) ground cumin, 1/2 tsp (2 g) black pepper, and 1 1/2 tsp (9 g) salt. Bring to a gentle simmer and taste; add 1 tsp (4 g) sugar if the broth is very acidic.
6. Cook clams: add the scrubbed clams to the simmering broth, cover, and cook 6–8 minutes until most clams open. Remove any clams that remain tightly closed and discard.
7. Add fish and shrimp: gently add the 1 lb (454 g) fish pieces, simmer 3–4 minutes, then add the shrimp and cook an additional 2–3 minutes until shrimp are opaque and fish flakes easily. Do not overcook; cooking times will vary with fish thickness.
8. Finish the stew: stir in 1/2 cup (15 g) chopped cilantro and juice of 2 limes (about 3 tbsp / 45 ml). Adjust seasoning with salt and pepper to taste. Remove bay leaf.
9. Warm tortillas: while stew finishes, warm 12 corn tortillas on a dry skillet over medium heat or wrap in foil and warm in a low oven for 5–8 minutes.
10. Serve: ladle chilpachole into deep bowls over a scoop of the cooked rice or with rice on the side, top with extra cilantro and lime wedges. Provide warm corn tortillas for dipping and sopping the broth.