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Caldo de Siete Mares (Seafood Soup)

  • 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



Amount per serving

Total Fat3.5g
Saturated Fat1g
Trans Fat0g
Total Carbs5g
Dietary Fiber1g
Vitamin D4mcg


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 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.