Caldo Siete Mares is a very famous seafood broth in Ensenada, Baja California, if you take a walk to Mercado Negro (seafood market), you will find a wide variety of fresh fish and crustaceaos, from tuna to prawn, you name it, the Mercado Negro has it.
I’m sharing this recipe with you because it shows you the sort of things I grew up eating while living in Ensenada.
Prep 30 min
Cook 30 min
- 2 Haddock fillets cut in medium chunks
- 5 tiger prawns
- 100 g mussels cleaned
- 1 small octopus cleaned and cooked and cut into small chunks
- 350 g cooked sea food cocktail bag frozen
- 100 g crab meat
- 2 medium tomatoes
- 1 small onion
- 1 garlic
- 2 to 4 tbsp Chipotle paste
- 2 potatoes cut in small chunks
- 3 carrots cut in small chunks
- Dried oregano
- Salt to taste
- 2 tbsp rapeseed oil
- Half pint water
- Chopped coriander
- Lime cut in slices
Blend the tomatoes, onion, garlic and chipotle paste and fry the sauce on a frying pan with the rapeseed oil, while the sauce is cooking, put the half pint of water in a casserole dish big enough to have all the ingredients, add the potatoes and carrots and pass through a sieve the sauce, add salt to taste and cook the vegetables for 5 min, then add the seafood cocktail bag and continue cooking for 5 min, then add a pinch of oregano and add the mussels, octopus and crab meat and cook for 3 more minutes and add the fish and prawns at the end, cook for 5 min or until the fish and prawns are cook, check if it needs more salt and then turn off the heat.
Serve in a bowl and sprinkle some coriander and squeeze some lime.
- You can find all the sea food in the fish monger
- Ask your fish monger to clean and prepare the octopus for you and cook it in water
- Chipotle paste is widely available in waitrose
- You can add or avoid as many sea food you want