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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Our version of this Mexican soup features mussels, catfish, and shrimp.

SERVES6 to 8

Caldo de Siete Mares (Soup of the Seven Seas)

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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