Photograph of the finished Caldo de siete mares

Mexico · Canh bảy loại hải sản Caldo de siete mares

Caldo de siete mares

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea fish fillet Sea fish fillet 1.3 lb
  • Photograph of Prawns Prawns 1.1 lb
  • Photograph of Squid Squid 14.1 oz
  • Photograph of Clams Clams 1.3 lb
  • Photograph of Sea crab Sea crab 1.3 lb
  • Photograph of Mexican dried chillies Mexican dried chillies 3.5 oz
  • Photograph of Tomato Tomato 12
  • Photograph of Onion Onion 2
  • Photograph of Epazote leaves Epazote leaves 1.1 oz
  • Photograph of Lime Lime 6

Method

  1. 1 Boil shrimp shells and fish heads with onions in 1.2 liters of water for 25 minutes, then strain to obtain the broth.
  2. 2 Roast the dried chilies for 40 seconds, then blend them with tomatoes and a little broth, and fry the sauce for 6 minutes.
  3. 3 Pour the sauce into the broth, season with salt, and simmer for 10 minutes.
  4. 4 Add the seafood in the order of cooking time: crab and clams first (5 minutes), then squid (2 minutes), fish (3 minutes), and shrimp (final 90 seconds).
  5. 5 Putting everything in at once makes the shrimp and squid tough like rubber, while the crab isn't cooked through.
  6. 6 Add the epazolets, then turn off the heat immediately and squeeze in some lemon juice when serving.

With an appliance

  • Oven 55 min

    Replace step 1: spread shrimp shells, fish heads, and onions on a tray, bake on the middle rack at 220 degrees for 8 minutes, then cook with 1.2 liters of water for 12 minutes and strain; the total broth time is about 5 minutes shorter, has a stronger roasted flavor, and you don't have to stand and skim off the foam for a long time. The seafood added in step 4 is still cooked on the stovetop to prevent the shrimp and squid from being overcooked.

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