Mariscada Aka Caldo De Siete Mares
Dive into the vibrant flavors of the sea with *Mariscada, aka Caldo de Siete Mares*, a hearty Mexican seafood soup that celebrates the bounty of the ocean. Packed with an exquisite medley of seafood—red snapper, shrimp, clams, mussels, squid, and crab legs—this dish delivers a sumptuous combination of textures and tastes. The rich, smoky broth is made by blending softened guajillo and ancho chilies with sautéed onions, garlic, and tomatoes, creating a deep, aromatic base that’s simmered with fish stock and fragrant bay leaves. Each spoonful is brimming with bold, savory flavors balanced by fresh cilantro and a bright squeeze of lime. Perfect for a comforting dinner or a show-stopping centerpiece for gatherings, this iconic Mexican soup promises an unforgettable gastronomic experience.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 large (diced) White onion
- 4 large (minced) Garlic cloves
- 4 medium (diced) Roma tomatoes
- 3 whole (stemmed and seeded) Dried guajillo chilies
- 2 whole (stemmed and seeded) Dried ancho chilies
- 8 cups Fish stock or water
- 1 whole Bay leaf
- 2 teaspoons (or to taste) Salt
- 1 teaspoon Black pepper
- 1 pound (cut into chunks) Red snapper fillet
- 1 pound Shrimp (peeled and deveined)
- 1 pound (cleaned) Clams
- 1 pound (cleaned) Mussels
- 1 pound (cleaned and sliced into rings) Squid
- 1 pound Crab legs
- 2 tablespoons (chopped) Fresh cilantro
- 4 pieces (for serving) Lime wedges
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another 2 minutes.
Add the diced tomatoes and sauté until they start to break down, about 5 minutes.
In a separate small pot, boil 2 cups of water. Add the dried guajillo and ancho chilies and let them soften for 10-15 minutes. Transfer the chilies and their soaking liquid to a blender and blend until smooth. Strain the chili mixture into the pot with the onions and tomatoes.
Pour in the fish stock or water, then add the bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for 15 minutes to develop the flavors.
Add the red snapper chunks, shrimp, clams, mussels, squid rings, and crab legs to the pot. Simmer for 10-12 minutes, or until the seafood is cooked through and the clams and mussels have opened. Discard any clams or mussels that do not open.
Remove the bay leaf and taste the soup, adjusting seasoning as necessary.
Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve with lime wedges on the side for squeezing over the soup.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 2236 mg | 97% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.5 g | ||
| Protein | 86.6 g | 173% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 218 mg | 17% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1599 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
