Mexican cuisine · Fish & Seafood

Caldo Siete Mares

A hearty seafood soup with fish, shrimp, mussels and squid in a tomato-guajillo broth.

Ingredients · for 4 servings

• 300g firm white fish fillet
• 200g shrimp
• 300g mussels
• 150g squid rings
• 150g crab meat
• 1.2 liters fish stock
• 400g strained tomatoes (passata)
• 3 guajillo chiles
• 1 white onion
• 3 garlic cloves
• 2 carrots
• 2 limes

Instructions

1. Deseed the guajillo chiles, soak in hot water for 10 minutes, then blend smooth with 200ml of the soaking water.
2. Finely dice the onion, garlic and carrots, and sweat in a little oil over medium heat for 5 minutes until the onion is translucent.
3. Add the chile purée and strained tomatoes, simmer uncovered for 5 minutes, then pour in the fish stock and simmer gently for 15 minutes.
4. Clean the mussels thoroughly, discard any that are already open, and add the rest to the broth; cook for 4 minutes until the shells open.
5. Reduce the heat and add the squid rings, diced fish fillet, shrimp and crab meat one after another; let steep gently for just 4–5 minutes – the soup must not boil again, or everything will turn tough.
6. Season with salt and serve with lime wedges, so everyone can add extra sourness at the table.