Caldo de siete mares
Cooking Con Claudia · ♥ 5.3K likes · 169.1K views · 8 min video
Read about other fish in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tbsp salt
- 2 whole chicken bouillon or shrimp bouillon
- 2 whole corn on the cob
- 8 oz carrots
- oil
- ½ whole onion
- 3 cloves garlic cloves
Heat a little oil in a frying pan over medium; fry the chopped half onion and three garlic cloves a couple of minutes.
- 5 whole New Mexico chile pods
- 2 whole chile moritas
- 5 whole chile de arbol
- 4 whole roma tomatoes
Fry the cleaned New Mexico chiles until soft and set aside; do the same with the moritas and chiles de arbol.
Softening the chiles
- 1 cup water
Cook the roma tomatoes a couple of minutes until soft; turn off the heat, add a cup of water, cover and let sit five minutes.
Tomatoes and soaking water
- 2 whole chile chipotle
- 7 oz tomato sauce
- 4 cup water
- 1 whole tomato bouillon
- 1 tbsp dried shrimp
- 1½ tsp oregano
- 1 tsp peppercorn
Blend everything, with its water, plus the chipotles, tomato sauce, four cups of water, salt, bouillons, dried shrimp, oregano and peppercorns until smooth.
Blending the broth base
- 6 cup water
- 3 whole bay leaves
Pour into a pot over medium-high heat, straining if needed; add about six more cups of water and three bay leaves and bring to a simmer.
Reduce to medium and taste for salt; add the corn on the cob and cook 15 minutes.
Tasting for salt and adding corn
- 3 whole potatoes
Add the potatoes, carrots and chayote and cook 15 minutes more.
Potatoes, carrots and chayote
- 1 whole chayote
- 1 lb mussels
- 2 lb seafood mix
- 1 whole calabacita
- cilantro
Add the mussels and seafood mix and cook about five minutes; add the calabacita and a handful of cilantro and cook five minutes more.
Mussels, seafood mix, squash and cilantro
- 2 lb crab legs
- shrimp
- fish
Add the crab legs, shrimp and fish, cover, and cook three minutes until the shrimp turn salmon colored.
Crab legs, shrimp and fish
- lime juice
- cilantro and chopped onion
Remove the cilantro; serve a little of everything with a squeeze of lime, optionally topped with cilantro and chopped onion.
Serving with lime