Caldo de Mariscos

Caldo de mariscos is a traditional Mexican seafood soup made with shrimp, mussels, white fish, and smoky Mexican chiles like guajillo. It’s known for its bold flavor and soul-warming comfort. Often called caldo de siete mares or sopa de mariscos, it’s a favorite in coastal regions of Mexico.

The Spanish phrase “caldo de mariscos” translates to “seafood broth” or “seafood soup.” It’s sometimes called cazuela de mariscos, especially when served in clay pots.

Caldo de mariscos originated in Veracruz, a coastal state on the Gulf of Mexico. While Spanish settlers brought ingredients like garlic and onions, the soup has deeper roots in indigenous Mexican cuisine, where seafood was a dietary staple. Over time, it evolved into the bold, smoky Mexican seafood soup we know today, often called caldo de siete mares (soup of the seven seas) or levanta muertos (soup that revives the dead).

It’s mild to moderately spicy. The guajillo chiles add a smoky heat, but you can tone it down with milder peppers like ancho or poblano—or turn up the spice with chile de árbol.

This Mexican seafood soup is flexible. Use prawns, shrimp, squid, mussels, clams, scallops, crab, or firm white fish like cod or snapper. You can also add precooked octopus or calamari for extra variety.

Yes! This seafood soup freezes well. Let it cool, store in airtight containers, and freeze for up to 2 months. Reheat gently to avoid overcooking the seafood.

They’re often used interchangeably. Technically, caldo de siete mares (“soup of the seven seas”) includes a wider variety of seafood, but both refer to richly flavored Mexican seafood soups with tomato and chili bases.

Guajillo chiles are dried Mexican peppers with mild to medium heat, a smoky flavor, and fruity notes. They’re a key ingredient in many traditional Mexican recipes, including caldo de mariscos.

Yes. Just prep the broth and veggies first, and add seafood right before serving. This keeps everything fresh and prevents overcooking.