# Caldo de Mariscos (7 Mares)

A seafood broth featuring a variety of seafood and vegetables, seasoned with a blend of chiles and tomato.

- Cuisine: Peruvian
- Category: Soup
- Language: en

## Ingredients

- crab's foot
- octopus
- shrimp
- shrimp with head
- clams
- 1 catfish
- 3 white potatoes
- 3 red potatoes
- 5 pieces celery
- 3 carrots
- epazote
- onion
- 15 chiles puyas
- 3 boiled guajillo chiles
- 5 roma tomatoes
- consommé broth of tomato
- chicken tomato broth
- salt

## Instructions

1. Fry the onion.
2. Boil the chiles for 5 minutes.
3. Add the tomatoes and boil for another 5 minutes until well cooked. Turn off the heat.
4. Season the onion well.
5. Pour the cooked chile and tomato mixture over the onion.
6. Add the celery, carrots, and potatoes to the broth and boil for 10 minutes.
7. Add the epazote to boil with the vegetables.
8. Cook the octopus separately for 1.5 to 2 hours until tender.
9. After the vegetables have boiled for 5 minutes, add the octopus.
10. Add the headless shrimp.
11. Add the washed crab legs.
12. Add a little more water to cover all the ingredients.
13. Cover and let it cook for 5 minutes until it starts boiling.
14. Taste for salt and add more if needed.
15. Turn off the heat to prevent the fish from falling apart.
16. Serve the caldo.

## Equipment

- knife
- tijeras

## Tips

- The octopus is cooked separately for 1.5-2 hours because it is tough.
- Seafood only needs one boil as it cooks quickly, so add it last.
- Clean the crab legs and headless shrimp.

## Source

- Original video: https://www.tiktok.com/t/ZThmGycxM/
- Recipe page: https://www.cliprecipe.com/recipe/2bbb8add-921f-4f19-835a-474cf4066ad7
- Extracted: 2026-02-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt