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.
- ¾ tablespoon butter
- 900 g white fish, cut into 5 - 6 cm chunks
- ½ onion, diced
- ½ red capsicum (bell pepper), diced
- 1½ 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
- 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.
- If you can’t find epazote, substitute a bunch of coriander (cilantro) instead. The flavour will be different, but refreshing, nevertheless.
- Chicken stock can be used instead of fish stock if you like.