Best Mariscada Aka Caldo De Siete Mares Recipes

CALDO SIETE MARES (SEAFOOD SOUP)

Steps:

• Preheat a large griddle or comal for a few minutes at medium heat.
• After a few minutes, add the tomatoes, half of the onion(dice the other half and reserve) and cloves of garlic with skins on. On one side of griddle, toast the dried chile guajillo for 30 seconds per side or until they become aromatic. Remove the dried chiles and place them in a bowl with very hot water, reserve.
• Continue dry roasting the tomatoes, onion and garlic for 25 minutes, removing the garlic after 15 minutes.
• After 25 minutes of dry roasting, tranfer the tomatoes, onion, peeled garlic, softened dried chiles, 2 tbsps tomato/chicken bouillon, 1/2 tsp pepper and 2 cups of water to the blender. Blend until smooth. Taste for salt, then set aside.
• To a large pot, add 2 tablespoons of oil and 4 tablespoons of unsalted butter. After a few minutes, add in the onions, jalapeno, carrots, chayote and celery. Stir well to combine. Season lightly with salt and pepper. Saute for 5 minutes.
• To the pot with vegetables, pour in the blended tomatoes. Stir to combine and cook for 5 minutes. Pour in 6-7 cups of water or low sodium chicken broth. Mix in 1 more tablespoon of the tomato/chicken bouillon. When it comes up to a boil, taste for salt. Adjust to your liking.
• After the broth simmers for 5-7 minutes, mix in the 2 pounds of defrosted seafood. Stir gently and let it cook for 5-6 minutes. Add the shrimp, making sure you stir everything and making sure shrimp is covered with broth. Let everything cook for 5 minutes and then gently stir to make sure shrimp are pink and opaque, cooked all the way through.
• If ready, serve right away. Garnish with cilantro, radishes, onion, crushed chile de arbol and lime wedges. Serve with tostadas or crusty bolillo bread.

RICH'S SOPA DE MARISCOS (MEXICAN SEAFOOD SOUP)

Steps:

• With a mortar and pestle (or molcajete if you have one!), crush cumin seed. Add chopped garlic and chopped jalapeño and crush into a paste. Add a little water to free the spices.
• Add olive oil to a heavy-bottom cooking pot or Dutch oven. Saute onions. Add tomatoes and peppers and continuing sauteing until tender.
• Add all the rest of the ingredients except seafood and cilantro. Bring to full boil, cover, and simmer gently for 40 minutes.
• Add fish and cilantro, and gently simmer an additional 15-20 minutes. Serve hot with chips and salsa.