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. It is typically made with chicken, tomato, fish, or seafood broth with local fresh seafood ingredients and, like other Mexican soups, cooked quickly in a thin broth.
Caldo de Siete Mares - Mexican Seven Seas Soup
- 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 notes)
- 8 cups fish stock, see notes
- 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.
Cooks Notes & Variations
- 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.
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