How to Make Soup of the Seven Seas (Caldo de Siete Mares)
Video Stats
Recipe Overview
Overview
Caldo de Siete Mares, or soup of the seven seas, is a vibrant and hearty Mexican seafood stew that showcases the bounty of the ocean. This recipe brings together an array of seafood, including shrimp, mussels, and catfish, all simmered in a rich broth flavored with toasted chilies and aromatic vegetables. The combination of ancho and guajillo chilies not only adds depth to the flavor but also imparts a beautiful color to the dish.
The preparation begins with toasting the chilies, which maximizes their flavor before they are blended with onions, tomatoes, garlic, and spices. This aromatic mixture forms the base of the soup, creating a fragrant and flavorful broth. The addition of shrimp shells during cooking enhances the seafood flavor, making each spoonful a delight.
As the stew simmers, hearty vegetables like potatoes and corn are added, ensuring a satisfying texture and balance to the dish. The key to a successful Caldo de Siete Mares is to cook the seafood in stages, preventing overcooking and allowing each ingredient to shine. The final touch of fresh cilantro and a squeeze of lime elevates the dish, making it a perfect centerpiece for any gathering.
Whether you’re enjoying it on a chilly evening or serving it at a festive occasion, this seafood stew is sure to impress with its rich flavors and comforting warmth. It’s a dish that not only fills the belly but also warms the heart, embodying the spirit of communal cooking and sharing.
Recipe Details
Steps & Tips
De-stem and remove seeds from one ancho chili and four guajillo chilies.
Tear chilies into 1/2-inch pieces and toast them over medium-high heat until fragrant.
Tip: Toast chilies to maximize their flavor.
Peel and devein one pound of large shrimp, reserving the shells.
Add toasted chilies, one quartered onion, two plum tomatoes, three garlic cloves, one tablespoon of Mexican oregano, two teaspoons of cumin, two teaspoons of sugar, two bay leaves, and one teaspoon of pepper to the food processor and pulse for a coarse chop.
Tip: You can substitute Mediterranean oregano for Mexican oregano.
Heat three tablespoons of vegetable oil in a pot until shimmering.
Add coarsely chopped aromatics and reserved shrimp shells with 1/2 teaspoon of salt, cooking for five to seven minutes until the mixture darkens.
Add five cups of chicken broth and two eight-ounce bottles of clam juice to the pot.
Tip: Scrape the bottom of the pan to capture all the brown bits for added flavor.
Cut the heat, pour the mixture through a fine-mesh strainer, and press down to extract the broth.
Return the strained broth to the pot and bring it back to a simmer.
Add two carrots and one pound of russet potatoes cut into 1/2-inch pieces, and two ears of corn cut into one-inch rounds.
Simmer the vegetables for eight to ten minutes until just tender.
Scrub one pound of mussels, discarding any that are cracked or have an unpleasant aroma.
Tip: Discard any mussels that are cracked wide open or have an unpleasant aroma.
Tip: Tap slightly opened mussels on the counter; if they close, they are still fresh.
Increase heat to medium-high, add mussels, stir, and cover for three to four minutes until opened.
Cut 1 1/2 pounds of catfish filets in half lengthwise and then into two-inch pieces.
Tip: Look for catfish filets with even color and smooth texture.
Tip: Remove mussels as soon as they open to avoid overcooking.
Remove mussels and vegetables from the pot to make room for the catfish.
Return the heat to a simmer and add catfish, arranging it in an even layer.
Cook catfish for three minutes.
Add shrimp to the pot, cover, and cook for an additional three minutes until shrimp are pink.
Turn off the heat and stir in two tablespoons of minced cilantro.
Ladle the soup into bowls and garnish with lime wedges.
Tip: Cooking seafood in batches prevents overcrowding and overcooking.
Serve the soup with warm corn tortillas.
Ingredients
Ingredient: Shellfish
→ Substitution: Use firm white fish like cod or tilapia.
Ingredient: Fish
→ Substitution: Use chicken or tofu as a substitute.
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Caldo de Siete Mares is traditionally made with a variety of seafood, reflecting the catch of local fishermen.
- •Toasting chilies enhances their flavor, making them a key component in the broth.
- •Mussels should be scrubbed and checked for freshness by tapping them; if they close, they are alive and safe to cook.
- •Cooking seafood in batches prevents overcooking and ensures each piece retains its texture.
