Caldo de Siete Mares - Mexican Seafood Soup

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 bay leaves 2 bay leaves
• 8 cups (1.9 liters) fish or seafood broth 8 cups (1.9 liters) fish or seafood broth
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 pound (450g) white fish fillets, cut into chunks 1 pound (450g) white fish fillets, cut into chunks
• 1 pound (450g) clams, scrubbed 1 pound (450g) clams, scrubbed
• 1 pound (450g) mussels, cleaned and debearded 1 pound (450g) mussels, cleaned and debearded
• 1 pound (450g) crab legs, cracked 1 pound (450g) crab legs, cracked
• 1 pound (450g) octopus, cleaned and sliced 1 pound (450g) octopus, cleaned and sliced
• 1 pound (450g) squid, cleaned and sliced 1 pound (450g) squid, cleaned and sliced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 10g (Saturated Fat: 2g)
• Carbohydrates: 15g (Sugars: 4g)
• Protein: 50g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced tomatoes, ground cumin, dried oregano, and bay leaves to the pot. Cook for a few minutes until the tomatoes soften.
3. 3.
   Pour in the fish or seafood broth and bring it to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
4. 4.
   Add the shrimp, white fish, clams, mussels, crab legs, octopus, and squid to the pot. Season with salt and pepper to taste. Simmer for another 10-15 minutes until the seafood is cooked through and the clams and mussels have opened.
5. 5.
   Remove the bay leaves from the soup. Taste and adjust the seasoning if needed.
6. 6.
   Ladle the Caldo de Siete Mares into bowls and garnish with fresh cilantro. Serve with lime wedges on the side.

Treat your ingredients with care...

• Shrimp — Be careful not to overcook the shrimp as they can become rubbery. Add them to the soup towards the end of the cooking time to ensure they remain tender.
• Octopus — To tenderize the octopus, you can either simmer it in water for about 30 minutes before adding it to the soup or use a pressure cooker for faster results.
• Clams and mussels — Discard any clams or mussels that do not open after cooking, as they may be unsafe to eat.

Tips & Tricks

• For a spicier version, add a diced jalapeño or serrano pepper to the soup while sautéing the onions and garlic.
• Serve the Caldo de Siete Mares with warm corn tortillas or crusty bread for a satisfying meal.
• Feel free to customize the seafood selection based on your preferences and availability.
• If you prefer a thicker broth, you can add a spoonful of tomato paste or blend a portion of the soup before adding the seafood.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors tend to develop further, making it even more delicious the next day.

Serving advice

Serve the Caldo de Siete Mares hot in individual bowls. Squeeze fresh lime juice over each serving to enhance the flavors. Accompany the soup with warm tortillas or crusty bread for a complete and satisfying meal.

Presentation advice

Garnish each bowl of Caldo de Siete Mares with a sprinkle of fresh chopped cilantro. The vibrant green color adds a pop of freshness to the dish. Serve the soup in colorful ceramic bowls to showcase the beautiful colors of the seafood and broth.