How To Make Mexican Siete Mares

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

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

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 country, merely he moved to Baja California late in life. Baja is surrounded by h2o, and their recipes are heavy on seafood.

I visit his grave in Tijuana, B.C. on Dia de Muertos every year. Information technology's a time to call back his cute life and the gifts he gave us.

He introduced me to many foods that are non mutual in our native Durango – Birria de Res, Camarones a la Diabla, and this incredibly tasty soup.

Ingredients

Seven types of seafood are used to make this soup, hence the name.

You lot can mix and match whatever blazon of seafood you find at the store. Other seafood options – mussels, lobster, or baby scallops.

Very Important: Use a thick, meaty fish similar cod, monkfish, pollock, or halibut.

To bring downwardly the toll of the soup, use frozen seafood. OR, add more of the less expensive ingredients and merely add together a few of the more pricey ingredients.

How to Brand Bootleg Shrimp Broth

• Remove the shells from the shrimp.
• Identify the shells in a stock pot.

Yous can skip this stride completely and use store bought seafood broth OR vegetable broth.

Homemade seafood broth can too be made using fish, similar to the ane made in Caldo de Pescado.

Pro Tip:

Buy small shrimp. They volition fit on a spoon better.

• Add water, onion, garlic, bay leaf, salt and pepper.
• Eddy for 20 minutes.
• Remove the shells, onion, bay leaf, and garlic.

Encounter the shrimp shells? They volition turn pink.

Save yourself some fourth dimension and do this in accelerate. It freezes well for up to 4 months in a sealable plastic bag.

The depth of flavor that this homemade shrimp goop gives the soup is incomparable.

How to Brand Guajillo Sauce

• Remove the stems.
• Cut lengthwise and remove the seeds.
• Cover with water and bring to a eddy.

One time the water begins to eddy. Turn the estrus off and let the chiles sit down in the hot water.

Chiles have about 5-7 minutes to rehydrate in hot h2o.

Similar to Caldo de Camaron, the guajillo sauce is Non spicy and gives the soup another layer of flavor.

Note: Other versions of this soup are made with chipotle peppers or merely tomato sauce.

• To a blender, add together the rehydrated chiles, tomatoes, onion, garlic, salt, and water.
• Blend until smooth.

Guajillo Sauce is a traditional sauce fabricated in lots of our authentic Mexican recipes.

Save some from another dish, and skip this step.

It freezes well for upwardly to 4 months in a sealable plastic bag.

How to Assemble The Soup

• Heat the Mazola® Corn Oil into a large stock pot.
• Strain the guajillo sauce into the pot.
• Discard any remaining $.25 of republic of chile in the strainer.
• Melt for 10 minutes, stirring occasionally.

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

When the sauce is cooked in the oil, it volition become slightly thicker and richer.

If you would similar to add together carrots or potatoes, add them here with sauce.

• Pour in the homemade shrimp broth into the pot.

One time the goop and guajillo sauce are ready, the soup takes minutes to cook.

From here, it'south just a matter of adding all the seafood.

• Add all the seafood to the pot.
• Bring to a eddy.
• Serve immediately.

Serve in a big bowl with a few spoonfuls of Mexican rice or just every bit is.

Place some other big bowl on the table for shells.

Information technology will get messy. Using your hands is expected.

How Long Does Caldo de Siete Mares Last?

• In the fridge in an airtight container, siete mares lasts upwardly to 4 days.
• In the freezer in a sealable plastic purse, the soup lasts for upwards to 4 months.

For a footling spice, add together sliced jalapenos. Drizzle with lime.

Caldo de Siete Mares (or Mexican 7 Seas Soup) is a swell way to warm up on cold nights. Full of flavor and soulful goodness.

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For the Sauce

• ▢ 4 guajillo chiles (stalk removed, seeds removed)
• ▢ 2 cups water (for rehydrating)
• ▢ 2 tomatoes
• ▢ i/four onion rough chopped
• ▢ 1 garlic clove
• ▢ 2 cups water (for blending)
• ▢ i tsp salt

Bootleg Shrimp Broth:

• ▢ i lb shrimp medium
• ▢ one/4 onion
• ▢ ane garlic clove
• ▢ i bay foliage
• ▢ 1 tsp common salt
• ▢ 1/2 tsp pepper
• ▢ half dozen cups water

For the Soup:

• ▢ 2 tbsp Mazola® Corn Oil
• ▢ one octopus (diced)
• ▢ 1/2 lb oysters (shucked)
• ▢ 4 clams
• ▢ ane/two lb cod fish (or any house white fish)
• ▢ 4 scallops
• ▢ 4 pieces snow crab legs

For the Sauce:

• Place the guajillo chiles in a stock pot and comprehend with water.

• Bring to a boil.

• Turn heat off, and let sit for 5-7 minutes.

• Bleed water.

• Place the rehydrated chiles, tomatoes, onion, garlic, 2 cups h2o, 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, table salt, and pepper.

• Eddy for xx minutes.

• Remove and discard the shells.

• Set up the shrimp broth aside.

For the Soup:

• Heat the oil in a big stock pot.

• Strain the sauce into the pot.

• Exist careful. It might splatter.

• Cook for 2-three minutes.

• Add together 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 relish.

Yous tin mix and match whatever type of seafood you find at the store. Other seafood options – mussels, lobster, or babe scallops.

Very Important: Utilize a thick, meaty fish like cod, monkfish, pollock, or halibut.

To bring downwards the cost of the soup, use frozen seafood . OR, add together more of the less expensive ingredients and only add a few of the more pricey ingredients.

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

Calories: 148 kcal | Carbohydrates: 7 k | Protein: 12 g | Fatty: eight g | Saturated Fat: i yard | Polyunsaturated Fatty: 2 g | Monounsaturated Fat: four thousand | Trans Fat: ane thousand | Cholesterol: 30 mg | Sodium: 1267 mg | Potassium: 497 mg | Fiber: 2 g | Sugar: four g | Vitamin A: 1477 IU | Vitamin C: 12 mg | Calcium: 54 mg | Fe: 1 mg

• *Very express and preliminary scientific evidence suggests that eating about one tablespoon (16 grams) of Corn Oil daily may reduce the risk of centre affliction due to the unsaturated fat content in Corn Oil. FDA concludes that there is little scientific evidence supporting this merits. To achieve this possible do good, Corn Oil is to supersede a similar corporeality of saturated fat and not increase the total number of calories you swallow in a day. One serving of this product contains 14 grams of Corn Oil.
• *Corn oil is a cholesterol-free nutrient that contains 14g of total fatty per serving. See nutrition data on production label or at Mazola.com for fat and saturated fatty content.

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing like shooting fish in a barrel and accurate Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family unit recipes to her all-encompassing travels throughout United mexican states, 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 than details, check out her About page .

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