Caldo de Siete Mares – Mexican Seven Seas Soup

Caldo de Siete Mares – Mexican Seven Seas Soup is typically made with  local fresh seafood ingredients. Like other Mexican soups, this soup is cooked quickly in a thin (chicken, tomato, fish, or seafood) broth.

Caldo de Siete Mares - Mexican Seven Seas Soup

Caldo de siete mares (Seven Seas Soup) , also known as caldo de mariscos (Seafood Soup) is a Mexican version of fish stew, popular in coastal regions in Mexico.
Course: Soups & Chowders
Cuisine: Mexican
Prep Time: 12 minutes
Cook Time: 23 minutes
Total Time: 35 minutes
Servings: 6 servings
Author: The Cook
4.67 from 3 votes
Print Recipe Rate this Recipe Pin Recipe

Ingredients

  • ¾ tablespoon butter
  • 900 g white fish, cut into 5 - 6 cm chunks
  • ½ onion, diced
  • ½ red capsicum (bell pepper), diced
  • tablespoons lime juice, freshly squeezed is best
  • 1 teaspoon salt
  • 450 g green (uncooked) prawns, shelled or not, as you prefer
  • 225 g baby octopus
  • 115 g squid, sliced
  • 115 g shelled mussels
  • 4 small crabs, quartered, including shells
  • 1 tomato, diced
  • 1 cup fresh epazote, coarsely chopped (see Note 1)
  • 8 cups fish stock, (see Note 2)
  • 1 lime, cut into wedges, for serving
  • hot sauce, for serving
.

Recipe Instructions

  • In large stockpot or Dutch oven, melt the butter over medium-high heat. Add the white fish, onion, capsicum, lime juice, and salt and toss to coat.
  • Cook for about 6 minutes, stirring occasionally, until the fish pieces are opaque.
  • Add the prawns, octopus, squid, mussels, crabs, tomato, and epazote (or coriander) and pour in the fish stock.
  • Cover and increase the heat to high and bring to a boil. Reduce the heat to medium, keep covered, and let the soup simmer until the seafood is cooked, an additional 15 minutes.
  • Ladle the soup into large bowls and serve with the lime wedges and hot sauce.

Cooks Notes & Variations

  1. If you can’t find epazote, substitute a bunch of coriander (cilantro) instead. The flavour will be different, but refreshing, nevertheless.
  2. Chicken stock can be used instead of fish stock if you like.

Rate this Recipe

Nutrition

Serving: 1serving | Calories: 346kcal | Carbohydrates: 18g | Protein: 57g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 239mg | Sodium: 2080mg | Potassium: 1371mg | Fiber: 2g | Sugar: 1g | Vitamin A: 765IU | Vitamin C: 25.5mg | Calcium: 298mg | Iron: 5.1mg

Comments via Facebook

Alternative Comment Form

avatar

 
  Subscribe  
Notify of

Send this to a friend