Caldo De Siete Mares is a Mexican fish stew known for its inclusion of many kinds of seafood including white fish, octopus, shrimp, clams, crab, scallops and oysters. It is made with a thin, clear broth seasoned with guajillo sauce and topped with salt and lime.
This dish is great to make for large groups as it feeds many and is often served with tortillas or rice.
This soup is popular in the coastal regions of Mexico where the many seafood ingredients can be easily obtained. Recently it has become popular to buy frozen seafood mixes at supermarkets. This is a good option for those wanting to try this flavorful dish without spending too much time and money. Once all the ingredients are prepared, this dish only takes a few minutes to assemble and cook.
The recipe for Caldo de siete mares also changes between the many coastal regions of Mexico. Some seafood might be withheld due to low availability and some versions will either change or take out the guajillo sauce. Cod or catfish is often used as the whitefish ingredient, but other fish such as Mahi Mahi or haddock can be used.
Origin & Cultural Significance
The name of this dish means Soup of the Seven Seas. While not all versions of the soup feature seven kinds of seafood, many believe that the name comes from the many seafood that appear in the soup.
With a unique flavor profile, Caldo de siete mares shows a new side to Mexican cuisine that reflects the diversity within the country itself. While many Mexican dishes that are exported to other countries revolve around chicken, pork, or beef, Caldo de siete mares showcases the authenticity of coastal Mexican cuisine.
Caldo De Siete Mares is a Mexican fish stew known for its inclusion of many kinds of seafood including white fish, octopus, shrimp, clams, crab, scallops and oysters.
- White fish - 1 lb
- Octopus - 1
- Shrimp - 1 lb
- Clams - ½ lb
- Snow crab legs - 4 pieces
- Scallops- ¼ lb
- Oysters - ½ lb
- Tomato, quartered - 1
- Cilantro - 1 bunch
- Cilantro, minced - 1 bunch
- Onion - ½
- Bell pepper - 1
- Shrimp bouillon - 4 cubes
- Fish bouillon - 3 cubes
- Water - 8 cups
- Bay leaf - 1
- Butter - 1 tbsp
- Lime juice - 1 lime
For the sauce:
- Guajillo chiles - 4
- Medium tomatoes - 2
- Onion, chopped - ¼
- Garlic, minced - 2 cloves
- Water, divided - 4 cups
- Salt - 1 ½ tsp
- Begin by preparing your sauce. If your chiles are dehydrated, in a medium or large pot, place them in water and submerge them.
- Bring the water to a rolling boil for 1 minute. Then, turn the heat off. Let sit for 5 minutes.
- Remove the chilis and put it into a blender, along with the garlic, onion, tomatoes, 2 cups of water, and salt. Blend until smooth and set aside.
- Now, prepare your soup. In the same large pot from before, put in water, onion, tomato, bell pepper, and bouillon cubes. Bring the water to a boil.
- At the same time, put a pan on medium-high heat and saute the butter. Add your white fish to the pan, sprinkling with lime juice and salt. Cook on medium for 3 minutes on each side.
- Turn the pot down to medium heat and add the whitefish, octopus, shrimp, snow crab, clams, scallops, and oysters. Add in the cilantro and give a couple of stirs.
- Cover the pot then continue cooking for another 15 minutes.
- Serve the soup with tortillas, fresh lime, and salt.
Amount Per Serving: Calories: 489Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 330mgSodium: 2349mgCarbohydrates: 19gFiber: 2gSugar: 5gProtein: 72g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.
Photo Credit: lulun & kame on Flickr