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Caldo de Siete Mares (Seafood Soup)

  • Cooking Time

  • Prep time

  • Serves


Nutritional information


Amount per serving

Total Fat3.5g
Saturated Fat1g
Trans Fat0g
Total Carbs5g
Dietary Fiber1g
Vitamin D4mcg
  • 1 large white onion
  • 1 Tbsp. vegetable oil
  • 1/2 medium red bell pepper, chopped
  • 3 plum tomatoes, quartered
  • 5 cups water
  • 1 cube Knorr® Shrimp flavor Bouillon Cube(s)
  • 4 ounces cleaned squid, cut into 1/2-in. strips
  • 4 ounces cleaned baby octopus, cut into individual tentacles
  • 3/4 cup fresh cilantro leaves and stems, about 1 small bunch
  • 4 ounces unpeeled jumbo shrimp
  • 10 mussels
  • 10 clams
  • 12 ounces catfish fillets, cut into 12 pieces
  • 1 Peel onion, leaving root end intact and cut in half. Cut 1/2 onion lengthwise into 6 wedges. Coarsely chop remaining 1/2.
  • 2 Heat oil in 2 gallon stockpot. Cook chopped onion with red pepper until onion is just translucent, about 5 minutes.
  • 3 Stir in onion wedges, tomatoes, water, Knorr® Shrimp flavor Bouillon Cube(s), squid and octopus. Bring to a boil over high heat. Reduce heat to low and simmer, loosely covered, until octopus and squid are fork-tender, about 25 minutes.
  • 4 Stir in chopped cilantro and shrimp and cook 2 minutes. Stir in mussels and clams and cook, covered, until shells open, about 2 minutes. (Discard any unopened shells).
  • 5 Arrange catfish on top of stew and cook until catfish is opaque, about 2 minutes.
  • 6 Serve, if desired, with lime wedges.