A Deliciously Tasty 7 Mares Soup Recipe

7 Mares Soup – which is traditionally known as Caldo de Siete Mares, is an extremely popular Mexican seafood soup that eats almost like a stew. 7 Mares Soup, which may also be known as Caldo de Mariscos (translated from Spanish – Seafood Soup), is wildly popular along Mexico’s coastal areas – where fresh seafood is abundant all the time. However, this tasty 7 Mares soup recipe has found its way north, across the border, and is now a part of the southern California beach-cuisine scene.

In certain respects, Caldo de Siete Mares refers to a cooking process because, traditionally, it was made with any fresh seafood that was available when the soup/stew was being made.

For those who grew up loving Mexican fish stew, when eaten as an adult, this soup has the potential to instantly transport them to the beach, where many Mexicans go on holiday and enjoy this delicious and unique Mexican fish stew.

How to Make this Deliciously Tasty 7 Mares Soup Recipe

The soup’s unusual name refers to the variety of seafood that combines to make this a delicious and comforting fish soup.

  • Preparation Time – 25 to 30 minutes.
  • Cooking Time – 1 hour 20 minutes.
  • Serves – 4 to 6.

Ingredients For this Tasty 7 Mares Soup Recipe

Note that the recipe below includes a cost-effective alternative as it uses a frozen seafood mix – and still comes out amazingly delicious. This recipe can be adjusted to have any kind of fish or shellfish – squid, clams, blue crab, mussels, baby octopus, and any firm, thick whitefish – think tilapia, catfish, etc.

  • 1 Large Onion – Divided In Half
  • 4 Large Roma Tomatoes
  • 5 to 6 Large Cloves of Garlic – Leave the Skin On
  • 2 Guajillo Peppers- Stems & Seeds Removed
  • 8 to 9 Cups of Water
    Pro-tip – For a rich and tasty 7 Mares soup, you can use seafood broth or a low-sodium chicken broth instead.
  • 3 Tablespoons of Tomato or Chicken Bouillon – This is Optional
  • Fresh Cracked Black Pepper – to Taste
  • Chayote Squash – Peeled & Diced
    Pro-tip – this summer squash comes in bright green colors and is about the size of a pear. This type of squash is chock full of essential nutrients, fiber, and antioxidants.
  • 2 Large Carrots – Peeled & Sliced In Half Moons
  • 2 Celery Stalks – Sliced Thin
  • 2 Jalapeno Peppers – Minced
  • A Handful of Washed Cilantro Plus More For Garnish
  • Avocado Or Extra Virgin Olive Oil
  • 4 Tablespoons of Unsalted Butter
  • Salt to Taste
  • Dried Crushed Chile De Arbol to Taste
    Pro-tip – This is the secret to cranking up the heat in a variety of soups, adobos, and salsas from Mexico.
  • 2 Pounds of Frozen Seafood Mix – Defrosted
  • 20 Texas Gulf Coast Shrimp Keep the Shells On – Defrosted


  • 1/3 Cup of Cilantro – Finely Chopped
  • Sliced Radishes
  • A Few Lime Wedges
  • 1/3 Cup of Red Onion – Dice

Cooking Directions For this Tasty 7 Mares Soup

Like most Mexican soups, this version of the 7 Mares Soup has a thin broth that can be cooked relatively quickly – given the depth and uniqueness of the final soup’s flavor profile.


  • Preheat a large griddle for a few minutes over medium heat.
  • Add the tomatoes, half of the diced onion, and garlic cloves.
  • Using one side of the griddle, toast the dried guajillo chile pepper for ½ minute per side or until they become fragrant. Take the grilled chiles and put them in a bowl with hot water and set aside until later.
  • Continue roasting the tomatoes, onion, and garlic cloves for an additional 25 minutes.
  • Remove the garlic after 15 minutes to avoid burning and set aside while the tomatoes and onion continue to cook.


  • When complete, transfer the roasted tomatoes, onion, and garlic, softened dried chiles, 2 tablespoons tomato/chicken bouillon, 1/2 teaspoon of pepper, and 2 cups of water (or broth) to a blender.
  • Blend the soup base until smooth.
  • Taste for salt, then set it aside.


  • To a large pot or saucepan, add 2 tablespoons of oil plus an additional 4 tablespoons of unsalted butter.
  • After a few minutes, when the oil/butter is hot, add in the jalapeno, carrots, onions, chayote, and celery.
  • Stir these additional ingredients well to combine.
  • Season lightly to adjust salt and pepper.
  • Saute for 5 minutes.
  • Add the blended tomato/vegetable mixture.
  • Stir to combine and cook for 5 minutes.
  • Add 6 to 7 cups of water or your choice of broth.
  • Add an additional tablespoon of the tomato/chicken bouillon.
  • Bring to a boil & add salt to taste.
  • Simmer the soup for 5 to 7 minutes.
  • Add the 2 pounds of defrosted seafood.
  • Stir and cook for an additional 6 minutes.
  • Add the shrimp. Stir well and be sure that each of the added shrimp is covered by the broth so it begins to cook.
  • Cook for 5 minutes and stir gently. Check that the shrimp are fully cooked – which means they should look pink and opaque.


It is best to serve this tasty 7 Mares soup right away, if possible. After ladling into bowls –

  • Garnish with one of the following –
    • Radishes
    • Crushed Chile De Arbol
    • Onion
    • Cilantro
    • Lime Wedges


What are the Storage Recommendations for this Tasty 7 Mares Soup Recipe?

This delicious soup stores reasonably well if you choose the appropriate container.

  • For the refrigerator, if stored in an airtight container, the 7 Mares soup will keep for up to four days.
  • In the freezer, if stored in a sealable plastic bag with minimal air, this 7 Mares soup will keep for up to four months.

What Can You Serve with this Tasty 7 Mares Soup Recipe?

In addition to a crusty piece of bread, this delicious fish stew goes well with the following side dishes –

  • Roasted Asparagus
  • Zucchini Fritters
  • Tortellini/Broccoli Salad
  • Cole Slaw
  • Black Beans & Quinoa

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