Caldo de Siete Mares (or Mexican Seven Seas Soup) is full of flavor and hearty goodness. It’s made of different types of seafood simmered in a rich chile broth.

Jump to Recipe

This is a sponsored post in partnership with Mazola® Corn Oil.

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Siete Mares Soup served in a decorative blue bowl surrounded by toppings and a Mexican calavera.

Caldo de Siete Mares (or Mexican Seven Seas Soup) is a dish that I learned back when I visited my grandfather.

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

1 Ingredients
2 How to Make Homemade Shrimp Broth
3 Pro Tip:
4 How to Make Guajillo Sauce
5 How to Assemble The Soup
6 How Long Does Caldo de Siete Mares Last?
- - 6.0.1 HUNGRY FOR MORE?
7 Caldo de Siete Mares

Ingredients

Seven different types of seafood laid out and labeled.

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.

A collage showing how to make homemade shrimp broth.

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

Water pouring into a metal stock pot to rehydrate dried chiles.

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.

A collage showing how to make tomato guajillo 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

A collage showing how to make and strain the tomato guajillo sauce using Mazola oil

Heat the Mazola® Corn 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.

Mazola® Corn Oil is a hearty-healthy* cooking oil that has multiple purposes for you and your family – baking, grilling, even good as a marinade.

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.

Shrimp broth pouring into the stock pot with guajillo tomato 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.

A stock pot with 7 Seas Soup surrounded by decorative Mexican pottery.

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.

Siete Mares Soup served in a decorative blue bowl next to Mazola oil bottle and other toppings.

How Long Does Caldo de Siete Mares Last?

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.

HUNGRY FOR MORE?

Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.

Did you make this recipe? Please rate the recipe below!

*Very limited and preliminary scientific evidence suggests that eating about 1 tablespoon (16 grams) of Corn Oil daily may reduce the risk of heart disease due to the unsaturated fat content in Corn Oil. FDA concludes that there is little scientific evidence supporting this claim. To achieve this possible benefit, Corn Oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains 14 grams of Corn Oil.
*Corn oil is a cholesterol-free food that contains 14g of total fat per serving. See nutrition information on product label or at Mazola.com for fat and saturated fat content.