Caldo de Siete Mares (or Mexican Seven Seas Soup) is a dish that I learned back when I visited my grandfather.
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We are from the State of Durango, a landlocked state, but he moved to Baja California late in life. Baja is surrounded by water, and their recipes are heavy on seafood.
I visit his grave in Tijuana, B.C. on Dia de Muertos every year. It’s a time to remember his beautiful life and the gifts he gave us.
He introduced me to many foods that are not common in our native Durango – Birria de Res, Camarones a la Diabla, and this incredibly tasty soup.
Table of Contents
Ingredients
Seven types of seafood are used to make this soup, hence the name.
You can mix and match whatever type of seafood you find at the store. Other seafood options – mussels, lobster, or baby scallops.
Very Important: Use a thick, meaty fish like cod, monkfish, pollock, or halibut.
To bring down the cost of the soup, use frozen seafood. OR, add more of the less expensive ingredients and only add a few of the more pricey ingredients.
How to Make Homemade Shrimp Broth
- Remove the shells from the shrimp.
- Place the shells in a stock pot.
You can skip this step completely and use store bought seafood broth OR vegetable broth.
Homemade seafood broth can also be made using fish, similar to the one made in Caldo de Pescado.
Pro Tip:
Buy small shrimp. They will fit on a spoon better.
- Add water, onion, garlic, bay leaf, salt and pepper.
- Boil for 20 minutes.
- Remove the shells, onion, bay leaf, and garlic.
See the shrimp shells? They will turn pink.
Save yourself some time and do this in advance. It freezes well for up to 4 months in a sealable plastic bag.
The depth of flavor that this homemade shrimp broth gives the soup is incomparable.
How to Make Guajillo Sauce
- Remove the stems.
- Cut lengthwise and remove the seeds.
- Cover with water and bring to a boil.
Once the water begins to boil. Turn the heat off and let the chiles sit in the hot water.
Chiles take about 5-7 minutes to rehydrate in hot water.
Similar to Caldo de Camaron, the guajillo sauce is NOT spicy and gives the soup another layer of flavor.
Note: Other versions of this soup are made with chipotle peppers or just tomato sauce.
- To a blender, add the rehydrated chiles, tomatoes, onion, garlic, salt, and water.
- Blend until smooth.
Guajillo Sauce is a traditional sauce made in lots of our authentic Mexican recipes.
Save some from another dish, and skip this step.
It freezes well for up to 4 months in a sealable plastic bag.
How to Assemble The Soup
- Heat the oil into a large stock pot.
- Strain the guajillo sauce into the pot.
- Discard any remaining bits of chile in the strainer.
- Cook for 10 minutes, stirring occasionally.
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When the sauce is cooked in the oil, it will become slightly thicker and richer.
If you would like to add carrots or potatoes, add them here with sauce.
- Pour in the homemade shrimp broth into the pot.
Once the broth and guajillo sauce are ready, the soup takes minutes to cook.
From here, it’s just a matter of adding all the seafood.
- Add all the seafood to the pot.
- Bring to a boil.
- Serve immediately.
Serve in a big bowl with a few spoonfuls of Mexican rice or just as is.
Place another big bowl on the table for shells.
It will get messy. Using your hands is expected.
Storing Instructions
- In the fridge in an airtight container, siete mares lasts up to 4 days.
- In the freezer in a sealable plastic bag, the soup lasts for up to 4 months.
For a little spice, add sliced jalapenos. Drizzle with lime.
Caldo de Siete Mares (or Mexican Seven Seas Soup) is a great way to warm up on cold nights. Full of flavor and soulful goodness.
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Did you make this recipe? Please rate the recipe below!
Caldo de Siete Mares
Ingredients
For the Sauce
- 4 guajillo chiles (stem removed, seeds removed)
- 2 cups water (for rehydrating)
- 2 tomatoes
- ¼ onion rough chopped
- 1 garlic clove
- 2 cups water (for blending)
- 1 teaspoon salt
Homemade Shrimp Broth:
For the Soup:
- 2 tablespoon oil
- 1 octopus (diced)
- ½ lb oysters (shucked)
- 4 clams
- ½ lb cod fish (or any firm white fish)
- 4 scallops
- 4 pieces snow crab legs
Instructions
For the Sauce:
- Place the guajillo chiles in a stock pot and cover with water.
- Bring to a boil.
- Turn heat off, and let sit for 5-7 minutes.
- Drain water.
- Place the rehydrated chiles, tomatoes, onion, garlic, 2 cups water, and salt in a blender.
- Blend until smooth.
For the Homemade Shrimp Broth:
- Remove the shells from the shrimp.
- (note: use already deveined shrimp)
- Set the shrimp aside and in the fridge.
- Place the shrimp shells along with the onion, garlic, bay leaf, water, salt, and pepper.
- Boil for 20 minutes.
- Remove and discard the shells.
- Set the shrimp broth aside.
For the Soup:
- Heat the oil in a large stock pot.
- Strain the sauce into the pot.
- Be careful. It might splatter.
- Cook for 2-3 minutes.
- Add the shrimp broth.
- Stir to combine.
- Add the octopus, oysters, shrimp, fish, clams, scallops, and snow crab legs.
- Bring to a boil.
- Turn heat off.
- Serve and enjoy.
5 stars if the tomato , plum tomato , whole , garlic in the skin , and peppers were chard on iron skillet , then remove garlic skins , add all to blender. much more delightful , rich flavor. !!
Yes! That sounds absolutely delicious! Thank you.
I’m trying to learn how to prepare 7 Mares that’s 7 seas soup
You’ve come to the right place. There is a recipe here you can print as well as step-by-step pictures. Oh, and a video just in case you are more of a visual cooking. Let me know if you have any specific questions. Happy cooking!
My husband absolutely loved this recipe I myself don’t like seafood but he gobbled it all up.
Lol. You sound like me. There are some dishes my husband likes that I refuse to eat. Glad your husband loved this recipe!
will make this for Christmas Day or Eve not sure yet. ate this at a little Mex restaurant in Ca. chef was from Mex City. Came to America to share his more than wonderful recipes amazing FOOD took many friends there fresh oysters ,Yummmmmy and seven mares yikes.
You’ll make it for both holidays. It’s that good! I love this soup!
What a great soup recipe! We really enjoyed it!
Awesome to hear. Glad for trying it!
The broth for this soup is just divine!
I agree 100%. The broth makes this soup.
Amazing! I had to skip the oysters and octopus so I added extra clam and yummy!
Perfect way to adjust this recipe. Add what you like!
Love these bold and fresh flavors!
Me too. So so yummy!
So tasty!!
Yes indeed! Thank you!
I love how the spices compliment the seafood. So tasty!
Yes. Good point!
love a good mexican soup! such a great recipe!
Thank you. I love Mexican soups too. 🙂
This is so good! I love the flavour and that it’s nice and healthy. I’ll definitely make this one again 🙂
So glad you enjoyed it. The flavors are perfect, in my humble opinion.
This recipe looks amazing, can’t wait to try it.
Thanks. I love this recipe. Hope you get a chance to try it.