• Skip to main content
  • Skip to primary sidebar
Mamá Maggie's Kitchen
menu icon
go to homepage
  • Recipes
  • Contact
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Contact
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Mexican

    Caldo de Siete Mares + VIDEO

    Published: Nov 1, 2021 · Updated: Nov 9, 2022 by Maggie Unzueta

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

    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
      • 7.1 Ingredients
        • 7.1.1 For the Sauce
        • 7.1.2 Homemade Shrimp Broth:
        • 7.1.3 For the Soup:
      • 7.2 Instructions
        • 7.2.1 For the Sauce:
        • 7.2.2 For the Homemade Shrimp Broth:
        • 7.2.3 For the Soup:
      • 7.3 Video
      • 7.4 Notes
      • 7.5 Nutrition
          • 7.5.0.1 Maggie Unzueta

    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

    An image showing 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!

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

    Caldo de Siete Mares

    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.
    5 from 45 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 25 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 people
    Calories: 148kcal
    Author: Maggie Unzueta

    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:

    • 1 lb shrimp medium
    • ¼ onion
    • 1 garlic clove
    • 1 bay leaf
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 6 cups water

    For the Soup:

    • 2 tablespoon Mazola® Corn 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.

    Video

    Notes

    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.
    If you would like to add carrots or potatoes, add them when you are heating the oil and straining the sauce. 
     

    Nutrition

    Calories: 148kcal | Carbohydrates: 7g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 1267mg | Potassium: 497mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1477IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!
    • *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.
    Maggie Unzueta
    Website | + posts

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Mexican Mashed Potatoes
    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Tuna Empanadas (Empanadas de Atún)
    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Empanadas de Cajeta (Mexican Caramel Empanadas)
    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Day of the Dead Altar

    More Mexican

    • A bowl of Mexican Mashed Potatoes served in a bowl next to green jalapenos.
      Mexican Mashed Potatoes
    • Two Empanadas de Atun on a white plate next to a sauce.
      Tuna Empanadas (Empanadas de Atún)
    • Empanadas de cajeta served on a large plate.
      Empanadas de Cajeta (Mexican Caramel Empanadas)
    • The Day of the Dead altar at the Mercado Hidalgo in Tijuana, Mexico.
      Day of the Dead Altar

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Amy

      November 06, 2021 at 7:34 pm

      5 stars
      What a great soup recipe! We really enjoyed it!

      Reply
      • Maggie Unzueta

        November 08, 2021 at 8:20 am

        Awesome to hear. Glad for trying it!

        Reply
    2. Brianna

      November 06, 2021 at 8:45 am

      5 stars
      The broth for this soup is just divine!

      Reply
      • Maggie Unzueta

        November 08, 2021 at 8:20 am

        I agree 100%. The broth makes this soup.

        Reply
    3. Kristina

      November 06, 2021 at 6:07 am

      5 stars
      Amazing! I had to skip the oysters and octopus so I added extra clam and yummy!

      Reply
      • Maggie Unzueta

        November 08, 2021 at 8:20 am

        Perfect way to adjust this recipe. Add what you like!

        Reply
    4. Addie

      November 05, 2021 at 7:41 pm

      5 stars
      Love these bold and fresh flavors!

      Reply
      • Maggie Unzueta

        November 08, 2021 at 8:21 am

        Me too. So so yummy!

        Reply
    5. Marcellina

      November 04, 2021 at 7:55 pm

      5 stars
      So tasty!!

      Reply
      • Maggie Unzueta

        November 08, 2021 at 8:23 am

        Yes indeed! Thank you!

        Reply
    6. Erin

      November 04, 2021 at 7:46 pm

      5 stars
      I love how the spices compliment the seafood. So tasty!

      Reply
      • Maggie Unzueta

        November 08, 2021 at 8:26 am

        Yes. Good point!

        Reply
    7. Andrea White

      November 04, 2021 at 6:46 pm

      5 stars
      love a good mexican soup! such a great recipe!

      Reply
      • Maggie Unzueta

        November 08, 2021 at 8:25 am

        Thank you. I love Mexican soups too. 🙂

        Reply
    8. Sabrina

      November 04, 2021 at 5:58 pm

      5 stars
      This is so good! I love the flavour and that it’s nice and healthy. I’ll definitely make this one again 🙂

      Reply
      • Maggie Unzueta

        November 08, 2021 at 8:25 am

        So glad you enjoyed it. The flavors are perfect, in my humble opinion.

        Reply
    9. Oscar

      November 04, 2021 at 5:03 pm

      5 stars
      This recipe looks amazing, can’t wait to try it.

      Reply
      • Maggie Unzueta

        November 08, 2021 at 8:25 am

        Thanks. I love this recipe. Hope you get a chance to try it.

        Reply

    Primary Sidebar

    A picture of Maggie Unzueta in her kitchen holding a coffee cup.

    iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

    More about me →

    Popular

    • Birria de Res, or Mexican Beef Stew, in a brown bowl topped with chopped onions and cilantro.
      Slow Cooker: Birria de Res, or Mexican Beef Stew + VIDEO
    • Camarones a la Diabla served next to white rice and lime wedges.
      Camarones a la Diabla [VIDEO]
    • Menudo, or Pancita, is Mexican comfort food at its best. Served for Sunday brunch and shared with lots of love. By Mama Maggie’s Kitchen
      Menudo (or Pancita) + VIDEO
    • Instant Pot Pork Tamales stacked and ready to cook. Surrounded by cilantro and decorative Mexican kitchenware.
      Instant Pot Pork Tamales [VIDEO]
    • Caldo de Camarón, or Mexican Shrimp Soup in a white bowl with a rich, guajillo sauce. Spoon lifting shrimp and avocado. Cilantro and lime on a dark brown table.
      Caldo de Camarón – Mexican Shrimp Soup + VIDEO
    • Carne En Su Jugo in a white bowl topped with cilantro beans bacon
      Carne En Su Jugo + VIDEO

    FEATURED IN


    Online publications Mama Maggie's Kitchen has been feature in.

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    Subscribe

    • Sign Up! for emails and start cooking Mexican food today!

    Contact

    • About Maggie
    • Contact
    • Cookbook

    © 2010-2023 · Mama Maggie's Kitchen ·