Caldo de Siete Mares (Soup of the Seven Seas)

Name: Caldo de Siete Mares (Soup of the Seven Seas)
Yield: Serves 6 to 8
Cuisine: Mexican
Ingredients: 4 , guajillo chiles, stemmed, seeded, and torn into ½-inch pieces (½ cup); 1 , dried ancho chile, stemmed, seeded, and torn into ½-inch pieces (¼ cup); 2 , plum tomatoes, cored, cut into 1-inch pieces; 1 , white onion (8 ounces), quartered; 3 , garlic cloves, peeled; 1 tablespoon, dried Mexican oregano; 2 teaspoons, ground cumin; 2 teaspoons, sugar; 2 , bay leaves; 1 teaspoon, pepper; ½ teaspoon, table salt; 3 tablespoons, vegetable oil; 1 pound, large shrimp (26 to 30 per pound), peeled, deveined, tails removed, and shells reserved; 5 cups, chicken broth; 2 (8-ounce) bottles, clam juice; 2 ears, corn, husks and silk removed, cut into 1-inch rounds; 2 , carrots, peeled and cut into ½-inch pieces; 1 pound, russet potatoes, peeled and cut into ½-inch pieces; 1 pound, mussels, scrubbed and debearded; 1½ pounds, skinless catfish fillets, about ½-inch thick, cut into 2-inch pieces; 2 tablespoons, minced fresh cilantro; , Lime wedges; 8 , corn tortillas, warmed

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SERVES6 to 8

WHY THIS RECIPE WORKS

Traditionally prepared by Mexican fisherman, caldo de siete mares, or “soup of the seven seas,” combined the freshest catch of the day along with a few vegetables in a mildly spicy seafood broth. Today, the specific ingredients vary accordi...

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