Caldo de Siete Mares (Caldo de siete mares)

Name: Caldo de Siete Mares
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Mexico
Ingredients: 400 g firm white fish, in pieces; 200 g prawns, 200 g cooked octopus, 200 g squid; 12 clams, 12 mussels, 2 crab claws or halves; 4 guajillo chillies, soaked; 3 tomatoes, 1/2 onion, 3 garlic cloves; 1.5 l fish stock; coriander, lime, chopped onion

Overview

Caldo de siete mares, the soup of seven seas, is a Mexican seafood soup made with a variety of fish and shellfish. A brick-red broth of tomato, dried guajillo chillies, garlic and onion is simmered with fish stock, and pieces of firm white fish, prawns, octopus, clams, crab, mussels and squid are added in stages. It comes with lime, chopped onion, coriander and tortillas or tostadas. The broth is spicy, rich and savoury, and the seafood should be cooked just until tender. It is usually eaten as a full meal.

History

The soup is popular all along Mexico's coasts, from Veracruz and the Gulf to Sinaloa, Nayarit and Baja California. Seafood restaurants called mariscos serve it in large clay bowls, and it is widely believed to be a cure for hangovers. The number seven refers to the variety of seafood, but the exact mix depends on what is available on the day. Many restaurants also sell it as a smaller cup.

Main ingredients

Fish, prawns, octopus and squid, clams and mussels, crab, guajillo chillies. The soup is built on tomato and chilli seafood broth and is usually served hot. Diet: pescatarian; usually gluten-free.

Explore: Fish and seafood soups · More soups from Mexico

Recipe outline serves 4 · ~65 min

Ingredients

400 g firm white fish, in pieces
200 g prawns, 200 g cooked octopus, 200 g squid
12 clams, 12 mussels, 2 crab claws or halves
4 guajillo chillies, soaked
3 tomatoes, 1/2 onion, 3 garlic cloves
1.5 l fish stock
coriander, lime, chopped onion

Allergens: Contains: Crustaceans, Fish, Molluscs. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.

Method

Blend the chillies, tomatoes, onion and garlic and fry the purée for 5 minutes.
Add the fish stock and simmer for 15 minutes.
Add crab, clams and mussels and cook for 5 minutes, then the fish, squid, octopus and prawns for 5 more.
Serve with lime, onion and coriander.