Caldo de Mariscos (Mexican Seafood Soup)

This Caldo de Mariscos is a hearty Mexican seafood soup with homemade shrimp broth, smoky red chile sauce, vegetables, shrimp, crab legs, and tilapia. To finish, we top this large-batch family recipe with chopped onion, cilantro, lime, and chile de árbol salsa macha.

What is Caldo de Mariscos? The name means seafood broth or seafood soup. Although Mexican versions vary by region and family, many combine a tomato and chile broth with fish, shrimp, crab, or other seafood. For this version, we first make broth from the reserved shrimp heads and shells.

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• Mexican Seafood Soup Tradition
• Regional Variations
• Storage and Make Ahead
• FAQs

Overall times and yield are estimates. Depending on portion size, this large batch may serve approximately 12–16 people. Therefore, use the tenderness and doneness cues in the recipe rather than the clock alone.

Mexican Seafood Soup Tradition

Caldo de mariscos is not one fixed recipe. Instead, cooks along both Mexican coastlines prepare seafood soups with different combinations of seafood, tomato, and chile.

Cooks traditionally associate a related dish, caldo de siete mares, with seven kinds of seafood. In contrast, our family version intentionally uses shrimp, crab legs, and tilapia, the seafood we enjoy most. Although some versions include squid, octopus, clams, mussels, and other seafood, this caldo does not need them.

Why You Will Love This Recipe

• Homemade shrimp broth: Sautéed shrimp heads and shells create a flavorful base before you assemble the soup.
• Layered chile flavor: Guajillo gives the broth its red chile base, while árbol adds heat. Meanwhile, morita and chipotle contribute smoky flavor.
• Our favorite seafood: Shrimp, crab legs, and tilapia make a satisfying combination, so you do not need squid or octopus.
• Loaded with vegetables: In addition, potatoes, carrots, corn, celery, cabbage, and zucchini make every bowl substantial.
• Made for sharing: This large batch recipe works well for family meals and weekend gatherings.

Ingredient Spotlight

How much water?

Plan on approximately 18–20 cups overall, including the water you use to rinse the blender. This includes 8 cups for the shrimp broth, 2 cups for the chile sauce, and 8 cups for the soup. Add more as needed. However, count the approximately 1/2 cup blender rinse only once. These amounts describe the water you add, not the finished soup yield.

Caldo de Mariscos (Mexican Seafood Soup)

A delicious Mexican seafood soup made with shrimp, crab legs, tilapia, vegetables, homemade shrimp broth, and a smoky red chile sauce. This large-batch family recipe is finished with onion, cilantro, lime, and chile de árbol salsa macha.

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Prep Time 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Main Course, Soup

Cuisine Mexican

Servings 12

Equipment

• 15-quart stockpot
• Large, deep pan with lid, for the shrimp broth and chile sauce
• Blender
• Strainer
• Large heatproof bowl
• Cutting Board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon
• Serving ladle
• Food thermometer

Ingredients

  

1x2x3x

Seafood

• 3 pounds raw shrimp a mixture of head-on and headless; leave some whole, peel the rest, devein as needed, and reserve the heads and shells
• 2 pounds precooked crab legs thawed
• 1 1/2 pounds raw tilapia cut into large chunks

Shrimp Broth

• Reserved shrimp heads and shells from the shrimp listed above
• 2 tablespoons oil
• 1/4 white onion
• 3 garlic cloves peeled
• 1 celery stalk cut into pieces
• 8 cups water
• 1 pinch salt

Red Chile Sauce

• 2 tablespoons oil
• 1/2 white onion cut into large pieces
• 8 Roma tomatoes halved
• 9 garlic cloves peeled
• Approximately 2 ounces dried guajillo chiles about 10–11 chiles, stems and seeds removed
• 4 dried chiles de árbol stems removed
• 3 dried morita chiles stems removed
• 2 cups water for softening the chiles and blending
• 2 chipotle peppers in adobo

Blender Seasonings

• 1 tablespoon ground dried shrimp
• 2 shrimp bouillon cubes
• 2 teaspoons Mexican oregano
• 1/2 teaspoon dried thyme
• 12 whole black peppercorns
• To Assemble the Soup
• 2 tablespoons oil for cooking the blended sauce
• About 1/2 cup water for rinsing the blender; count toward the overall water total (see notes)
• 8 cups water plus more as needed
• 3 bay leaves
• Chicken bouillon to taste
• Salt to taste

Vegetables and Herbs

• 3 ears corn cut crosswise into smaller pieces
• 3 medium potatoes cut into chunks
• 4 carrots cut into thick slices or chunks
• 3 celery stalks chopped
• 1/2 head cabbage cut into wedges
• 2 –3 zucchini cut into thick chunks
• 1/2 bunch cilantro left in whole sprigs

For Serving

• Chopped white onion to taste
• Additional chopped cilantro to taste
• Lime wedges to taste
• Chile de árbol salsa macha to taste

Instructions

 

MAKE THE SHRIMP BROTH

• Heat 2 tablespoons oil in a large, deep pan.
  
• Add the reserved shrimp heads and shells and sauté for 4–5 minutes, stirring frequently, until pink-orange.
  
• Add 1 celery stalk, 1/4 white onion, and 3 peeled garlic cloves. Stir and sauté briefly. Keep the reserved seafood refrigerated while preparing the broth and sauce.
  
• Add 8 cups water and a pinch of salt. Bring to a gentle simmer, cover, and simmer for 30 minutes. Strain into a heatproof bowl, discard the heads, shells, and aromatics, and reserve all the strained broth.
  
• Bring to a gentle simmer, cover, and simmer for 30 minutes. Strain into a heatproof bowl, discard the heads, shells, and aromatics, and reserve all the strained broth.
  
• Strain into a heatproof bowl, discard the heads, shells, and aromatics, and reserve all the strained broth.
  

PREPARE THE RED CHILE SAUCE

• Heat 2 tablespoons oil in the pan. Add the 1/2 white onion, halved Roma tomatoes, and 9 garlic cloves, followed by the morita, árbol, and guajillo chiles. Cook, stirring and turning the ingredients, until the tomatoes soften and the chiles are lightly toasted.
  
• Pour in 2 cups water and simmer for 3 minutes. Cover and allow the hot liquid to finish softening the chiles until they are pliable.
  
• Let the mixture cool sufficiently for your blender and follow its hot liquid instructions. Transfer the softened tomato chile mixture and its liquid to the blender.
  
• Add ground dried shrimp, shrimp bouillon cubes, Mexican oregano, thyme, and whole black peppercorns.
  
• Add the 2 chipotle peppers in adobo and blend until smooth, working in batches as needed. Strain if needed.
  

ASSEMBLE AND FINISH THE SOUP

• Heat the remaining 2 tablespoons oil in a 15-quart stockpot. Carefully pour in the blended sauce.
  
• Swirl about 1/2 cup water in the blender to collect the remaining sauce and pour it into the pot.
  
• Cook for 10 minutes, stirring occasionally.
  
• Pour in all the reserved shrimp broth and the 8 cups water allocated for the soup.
  
• If any of those 8 cups were already used to rinse the blender, add only the balance; see the water note. Stir, taste, and add chicken bouillon and salt as needed.
  
• Add the 3 bay leaves and bring to a gentle simmer.
  
• Add the corn to the broth. Once the broth returns to a gentle simmer, cook for about 10 minutes before adding the other vegetables.
  
• Add the potatoes, carrots, and celery. Return to a gentle simmer and cook for approximately 20–25 minutes, checking at 20 minutes. The potatoes and carrots should be nearly tender but still hold their shape. Check that the corn is also approaching your preferred tenderness; continue simmering as needed before proceeding.
  
• Add the cabbage wedges and zucchini chunks. Gently stir them into the broth and simmer for about 5 minutes, until they begin to soften. Then add the seafood in the order described in the next step. The cabbage and zucchini will finish cooking with the seafood.
  
• Add all the prepared shrimp together, including both the peeled and whole shrimp from the original 3 pounds. Stir gently.
  
• Add the tilapia chunks. Carefully settle the fish into the broth.
  
• Add 1/2 bunch cilantro in whole sprigs and the precooked, thawed crab legs. Add these in succession without a separate cooking period between additions.
  
• Keep the soup at a gentle simmer, moving the seafood only as needed to keep it in contact with the broth. Begin checking after about 5 minutes; this is a checking point, not a guaranteed cooking time. Continue as needed until the raw fish and shrimp reach 145°F, the shrimp flesh is opaque, the precooked crab is heated throughout according to its package directions, and the vegetables are tender. Avoid vigorous stirring so the fish stays in pieces.
  
• Taste and adjust the salt or chicken bouillon, adding more water only if needed. Remove the bay leaves. Ladle the seafood, vegetables, and broth into bowls.
  
• Finish with chopped white onion, extra chopped cilantro, fresh lime juice.
  
• And if you like spice, add chile de árbol salsa macha, to taste. Enjoy!
  

Notes

• Yield and timing: This large batch makes approximately 12–16 servings, depending on portion size. The recipe card uses 12 servings as an estimate. Preparation and cooking times are approximate; follow the tenderness and doneness cues in the directions.

 

• Storage and reheating: Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour above 90°F. Store at 40°F or below and use within 3–4 days. When reheating, bring the soup to a boil and check that the seafood and other solids reach 165°F. Avoid prolonged boiling afterward.

Keyword caldo de mariscos, caldo de mariscos recipe, fish and shrimp soup, Mexican seafood soup, seafood soup, shrimp and crab soup, tilapia soup

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Pro Tips for the Best Caldo de Mariscos

Use a large enough pot. We made this batch in a 15-quart stockpot. Still, leave room to stir without spilling.

Watch the dried chiles. Sauté until lightly toasted rather than blackened so the broth does not turn bitter.

Keep the seasoning stages separate. The ground dried shrimp, shrimp bouillon, oregano, thyme, and peppercorns go into the blender once. Then adjust the chicken bouillon and salt in the soup pot.

Add the vegetables in stages. Let the potatoes and carrots begin to soften. Then add the cabbage and zucchini.

Keep the final simmer gentle. Avoid vigorous stirring once the tilapia goes in so the pieces remain intact.

Use precooked, thawed crab legs. We used these for the recipe. Follow the package’s reheating directions.

Common Mistakes to Avoid

Storage and Make Ahead

Refrigerator: Divide leftovers into shallow containers. Then refrigerate within 2 hours, or within 1 hour when the temperature is above 90°F. Store at 40°F or below and use within 3–4 days. However, do not leave the full stockpot on the counter to cool completely.

Reheating: Reheat only the portion you need. Bring the soup to a boil and check that the seafood and other solids reach 165°F. Afterward, avoid prolonged boiling.

Freezer: Freeze promptly cooled portions in airtight containers at 0°F. For quality, aim to use them within 2 months. However, this is a storage guideline, not a tested shelf life for this recipe.

Make ahead: Prepare the shrimp broth and chile sauce 1–2 days ahead, then refrigerate them promptly. On serving day, cook the vegetables and seafood. Meanwhile, keep raw seafood cold and within its safe storage period.

Storage and reheating guidance: USDA Leftovers and Food Safety.

Regional and Traditional Variations

Caldo de siete mares: Cooks traditionally associate this related mixed seafood soup with seven different seafood products.

Veracruz-style chilpachole: This separate but related crab soup traditionally combines tomato, chipotle, epazote, and corn masa as a thickener.

Family variations: Different cooks use the fish and shellfish they prefer or can buy fresh. For example, some include clams, mussels, squid, octopus, or scallops.

Our version, however, stays with shrimp, crab legs, tilapia, homemade shrimp broth, red chile sauce, and vegetables. The regional examples above offer background rather than extra ingredients to add to this recipe.

How to Serve Caldo de Mariscos

Ladle the hot caldo into large bowls, giving each portion a mixture of seafood, vegetables, and broth. Then finish with chopped white onion, extra chopped cilantro, fresh lime juice, and chile de árbol salsa macha, all to taste.

Serve with warm corn tortillas, tostadas, or crusty bolillos. Also, set out an empty bowl for the shrimp and crab shells, along with plenty of napkins. For toppings, use onion and cilantro in addition to the amounts you cook in the soup.

FAQs

Is caldo de mariscos the same as caldo de siete mares? Caldo de mariscos is the broader seafood-soup category. In contrast, cooks traditionally associate caldo de siete mares with seven seafood products. This family recipe uses shrimp, crab, and tilapia.

Do I need squid or calamari? No. Calamari is squid, but it is only one possible addition to a mixed seafood soup. This recipe does not use it.

Why save the shrimp heads and shells? First, sauté and simmer them to make the homemade shrimp broth. Then strain them out before adding the broth to the soup.

Can I peel all the shrimp? Yes, as a variation. For this recipe, however, leave some shrimp whole and peel the rest, then add both portions together. Reserve the heads and shells for the broth.

Can I use another fish instead of tilapia? Yes, as a variation. However, choose a firm white fish that can hold its shape during a gentle simmer. This recipe uses tilapia.

Are the crab legs raw or precooked? This recipe uses precooked, thawed crab legs. Therefore, do not substitute raw crab using the same final simmer.