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Caldo de siete mares (in English, "seven seas soup"), also known as caldo de mariscos ("seafood soup") is a Mexican version of fish stew, [1] popular in coastal regions in Mexico. [2] It is typically made with tomato, fish, or seafood broth with local fresh seafood ingredients and, like other Mexican soups, cooked quickly in a thin broth. [2] [3]
It originated as a poor fishermen's dish, a way to stretch seafood. It typically contains various fish and shellfish, tomatoes, onions, garlic, green chili peppers, oil and various herbs, similar to paella. [8] It is closely followed by caldo de mariscos, a seafood soup which is said to cure hangovers. [2]
Caldo tlalpeño Sopa de fideo. Birria; caldo de pollo, chicken soup; caldo de queso, cheese soup; caldo de mariscos, seafood soup; caldo tlalpeño, chicken, broth, chopped avocado, chile chipotle and fried tortilla strips or triangles – may include white cheese, vegetables, chickpeas, carrot, green beans; Fideos (noodles) Menudo; Pozole; Sopa ...
Thin, milky seafood soup, also referred to as Chupe de Mariscos: Chupe Andino: Andes: Refers to various soups and stews that are prepared in Andes Mountains region of South America Cioppino: San Francisco, California Fish Fish stew with tomatoes and a variety of fish and shellfish (Italian-American) Clam chowder: United States (New England) Chowder
Caldo de mariscos stew, also known as caldo de siete mares; Chepa pulus (tamarind-based South Indian fish stew from Andhra Pradesh) Cioppino (San Francisco version of an Italian fish stew) [2] Cotriade (from Brittany) Fish head curry [3] [4] Ghalieh mahi ; Haemul jeongol ; Halászlé (Hungarian paprika-based river fish soup)
Caldo de Queso (Sonoran Cheese Soup) Serious Eats / Jackie Alpers. Caldo de queso features chunks of potato simmered in a broth with tomatoes, roasted green chiles, and evaporated milk until soft ...
Bisque: a thick, smooth cream soup made from puréed seafood and/or vegetables Gumbo : a highly seasoned meat or seafood stew Stew : a chunky meat and vegetable dish with just enough liquid to ...
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