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.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Add the diced tomatoes and sauté until they start to break down, about 5 minutes.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Remove the bay leaf and taste the soup, adjusting seasoning as necessary.

Step 7

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

Serving size	(5246.1g)

Amount per serving	% Daily Value*
Calories	3776.1

Total Fat 104.4g	0%
Saturated Fat 18.9g	0%
Polyunsaturated Fat 28.2g
Cholesterol 2743.9mg	0%
Sodium 14946.4mg	0%
Total Carbohydrate 133.9g	0%
Dietary Fiber 22.8g	0%
Total Sugars 17.5g
Protein 577.2g	0%

Vitamin D 811.1IU	0%
Calcium 1458.8mg	0%
Iron 47.0mg	0%
Potassium 8865.1mg	0%

*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.

Source of Calories

Fat: 24.8%

Protein: 61.0%

Carbs: 14.2%