📝 About This Recipe
Transport yourself to the sun-drenched coasts of Mexico with this legendary 'Siete Mares' (Seven Seas) soup. This vibrant, ruby-red broth is infused with the essence of roasted tomatoes and dried guajillo chilies, creating a complex base for a bounty of fresh seafood. It is a celebratory, soul-warming masterpiece that captures the true spirit of Mexican coastal home cooking.
🥗 Ingredients
The Flavor Base (Adobo)
- 4 pieces Guajillo chilies (stems and seeds removed)
- 3 large Roma tomatoes (halved)
- 1/2 piece White onion (roughly chopped)
- 4 pieces Garlic cloves (peeled)
- 1 teaspoon Dried Mexican oregano
The Broth and Vegetables
- 8 cups Seafood or fish stock (high quality or homemade)
- 2 medium Carrots (peeled and sliced into rounds)
- 2 pieces Celery stalks (diced)
- 1 piece Chayote squash (peeled and cubed)
- 2 tablespoons Vegetable oil
- to taste Salt and black pepper
The Seven Seas (Seafood)
- 1 pound White fish fillets (Cod or Tilapia) (cut into 2-inch chunks)
- 12 pieces Large shrimp (peeled and deveined, tails on)
- 12 pieces Clams (scrubbed clean)
- 12 pieces Mussels (scrubbed and debearded)
- 1/2 pound Scallops (tough side muscle removed)
- 1/2 pound Squid/Calamari (rings and tentacles)
- 2-3 sections Crab legs or small whole crabs (cracked for easier eating)
For Garnish
- 1/2 cup Fresh cilantro (chopped)
- 3 pieces Limes (cut into wedges)
- 1 piece Avocado (diced)
- to taste Salsa Macha or hot sauce (optional for extra heat)
👨🍳 Instructions
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1
Place the dried guajillo chilies in a small bowl of hot water and soak for 10-15 minutes until soft.
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2
In a blender, combine the soaked chilies (discard soaking water), tomatoes, onion, garlic, and Mexican oregano. Blend until completely smooth.
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3
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Strain the blended chili mixture through a fine-mesh sieve directly into the pot.
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4
Fry the sauce for 5-7 minutes, stirring constantly, until the color deepens to a dark brick red and it thickens slightly.
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5
Pour in the seafood stock and bring the mixture to a rolling boil. Once boiling, reduce heat to a simmer.
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6
Add the sliced carrots, celery, and chayote. Simmer for about 10-12 minutes or until the vegetables are just becoming tender.
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7
Taste the broth and season with salt and pepper. Remember that the seafood will add its own saltiness, so season conservatively at first.
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8
Add the crab legs and clams first, as they take the longest to cook. Cover the pot and simmer for 4 minutes.
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9
Add the mussels and the white fish chunks. Simmer for another 3 minutes.
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10
Finally, add the shrimp, scallops, and squid. These cook very quickly; simmer for just 2-3 minutes until the shrimp are pink and the scallops are opaque.
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11
Discard any clams or mussels that have not opened during the cooking process.
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12
Turn off the heat. Ladle the soup into large bowls, ensuring every guest gets a variety of the 'seven seas' treasures.
💡 Chef's Tips
Always use a high-quality seafood stock; if you can't find it, use water with a bit of clam juice for better depth. Do not overcook the seafood! Add them in the specified order to ensure the shrimp don't turn rubbery while the clams open. Straining the chili sauce is essential for a smooth, professional-grade broth texture. If you prefer more heat, add 1-2 chiles de árbol to the blender with the guajillos. Freshness is key—buy your seafood the same day you plan to cook the soup.
🍽️ Serving Suggestions
Serve with warm corn tortillas or crusty bolillo bread for dipping into the broth. Provide plenty of lime wedges; the acidity cuts through the richness of the seafood and brightens the chili notes. Pair with a cold Mexican lager or a crisp, dry white wine like Sauvignon Blanc. Offer a side of Mexican red rice to add more substance to the meal. Top with fresh avocado slices just before eating for a creamy contrast.