CALDO DE MARISCOS aka SIETE MARES | The Ultimate SEAFOOD SOUP You Should Make This Season

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option, while canned tuna is more affordable.

shrimp

🥗Healthier: chicken

💰Cheaper: frozen shrimp

Chicken is a lean protein alternative, while frozen shrimp can be more cost-effective.

mussels

🥗Healthier: oysters

💰Cheaper: canned clams

Oysters are a nutritious substitute, and canned clams are often less expensive.

fish stock

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces calories, while seasoned water is budget-friendly.

Prep the sauce for the broth by heating oil in a frying pan over medium heat.

Add half of an onion (chopped) and 3 garlic cloves to the pan, frying for a couple of minutes.

Add 5 New Mexico chili pods (cleaned) to the pan and fry until soft, then set aside.

Repeat the process with 2 Chile moritas and 5 Chile AR, setting them aside after softening.

Add 4 Roma tomatoes to the pan and cook until softened, then turn off the heat.

Add 1 cup of water to the pan, cover, and let sit for 5 minutes.

Transfer the contents of the pan to a blender, including the water, and blend until smooth.

To the blender, add 2 7 oz cans of tomato sauce, 4 cups of water, salt, chicken or shrimp bullion, 1 tomato bullion, 1 tablespoon of dried shrimp, 1.5 teaspoons of oregano, and 1 teaspoon of pepper corn, then blend until smooth.

In a large pot, set to medium-high heat, transfer the blended sauce, and strain if needed.

Add 6 more cups of water and 3 bay leaves to the pot, and bring to a simmer.

Once simmering, reduce the heat to medium and taste for salt, adjusting if necessary.

Add 1 corn on the cob to the pot and cook for about 15 minutes.

After 15 minutes, add 3 potatoes (chopped) and 1 chaote to the pot, cooking for an additional 15 minutes.

After 15 minutes, add 1 pound of mussels and 2 pounds of seafood mix to the pot, cooking for 5 minutes.

Add 2 pounds of crab legs, shrimp, and fish to the pot, ensuring they are covered, and cook for 3 minutes or until they change to a salmon color.

After 3 minutes, remove the crab legs and cilantro for easier serving.

Serve the soup, squeezing lime juice over it and optionally topping with cilantro and chopped onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens