Entree: Mexico – Sinaloa (Pacific Coast Mexico) – Caldo de Siete Mares

Serving Size: 6

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 1 medium white onion, chopped
- 4 cloves garlic, minced
- 3 roma tomatoes, coarsely chopped (about 10 oz / 280 g)
- 2 medium carrots, sliced (about 6 oz / 170 g)
- 2 stalks celery, sliced (about 3 oz / 85 g)
- 2 ears corn, cut into 1-inch (2.5 cm) rounds
- 2 medium russet potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 12 oz / 340 g)
- 1 bay leaf
- 1 tsp (1 g) dried Mexican oregano
- 1-2 serrano chiles, sliced (optional for heat)
- 8 cups (1.9 L) fish stock or low-sodium seafood broth
- 2 cups (475 ml) water
- 1 lb (454 g) firm white fish fillets (e.g., snapper or grouper), cut into large 1–2 in (2.5–5 cm) chunks
- 1 lb (454 g) large shrimp, peeled and deveined (about 20)
- 8 oz (225 g) squid tubes, cleaned and sliced into rings
- 12 oz (340 g) mussels, scrubbed and debearded
- 12 oz (340 g) clams, scrubbed
- 8 oz (225 g) crab meat or pre-cooked crab legs, broken into pieces
- 1 tsp (6 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro, plus extra for garnish
- 2 limes, cut into wedges
- 1 1/2 cups (300 g) long-grain white rice, rinsed (for serving)
- 3 cups (710 ml) water (for cooking rice)
- Warm corn tortillas or 4 bolillos (Mexican rolls), for serving
- Sliced radishes and avocado, optional garnishes

Instructions

Short Description:
A hearty Sinaloa-style seafood soup that brings together local fish, shrimp, mussels, clams and squid in a fragrant, tomato-onion broth with vegetables and fresh lime. Served with white rice and warm tortillas for a complete coastal main course.

Regional Notes:
This Pacific Coast (Sinaloa) version emphasizes the region's abundant shrimp and mixed shellfish and often includes corn on the cob and chunky vegetables in a clear, lightly tomatoed broth rather than a heavy cream or coconut base. The result is a bright, seafood-forward caldo that showcases the bay's bounty and is traditionally served with rice, lime, cilantro and tortillas.

1. Rinse all shellfish (mussels and clams) under cold water; discard any with broken shells or that do not close when tapped. Pat fish, shrimp and squid dry and keep refrigerated until ready.
2. In a large heavy pot or Dutch oven over medium heat, warm the vegetable oil. Add the chopped onion and cook until translucent, 4–5 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Add the chopped tomatoes and cook, stirring, 4–6 minutes until they begin to break down. Use the back of a spoon to mash tomatoes slightly to release juices.
4. Stir in carrots, celery, corn rounds, potatoes, bay leaf, dried oregano and sliced serrano (if using). Cook 2–3 minutes to combine flavors.
5. Pour in the fish stock and 2 cups (475 ml) water and bring to a gentle boil. Reduce heat to a simmer and cook, partially covered, until vegetables are nearly tender, about 15–20 minutes.
6. Meanwhile, start the rice: in a medium saucepan bring 3 cups (710 ml) water to a boil with a pinch of salt. Add the rinsed rice, return to a simmer, cover and cook on low until water is absorbed and rice is tender, about 15–18 minutes. Keep covered and off heat until serving.
7. Once vegetables are almost done, season the broth with 1 tsp (6 g) kosher salt and 1 tsp (2 g) black pepper. Add the firm white fish chunks and simmer gently for 3–4 minutes.
8. Add the shrimp, squid rings and crab meat; simmer 2 minutes.
9. Add mussels and clams, cover the pot and cook just until shellfish open and shrimp cook through, about 4–6 minutes. Discard any shellfish that do not open. Gently stir in chopped cilantro.
10. Taste the caldo and adjust seasoning with more salt, pepper or a squeeze of lime as desired. Remove bay leaf.
11. To serve, place a scoop of hot white rice in shallow bowls and ladle generous portions of caldo de siete mares over the rice so each bowl has broth, vegetables and mixed seafood. Offer lime wedges, sliced radishes, avocado, extra cilantro and warm corn tortillas or bolillos at the table.
12. Leftover broth keeps 1–2 days refrigerated (store seafood separately if possible). Reheat gently and add fresh seafood only if needed to avoid overcooking.