Caldo de Siete Mares

Instructions

1. Toast the guajillo chillies on a dry comal for 30 seconds per side. Remove stems and seeds. Soak in hot water for 15 minutes until soft.
2. Blend the soaked guajillos with the roasted tomatoes, half the onion and the garlic cloves until smooth.
3. Heat oil in a large pot over medium-high heat. Pour in the blended sauce and fry for 5 minutes, stirring, until darkened and fragrant.
4. Pour in 1.5 litres of water (or fish stock for deeper flavour). Add the sliced carrot and diced potato. Bring to a boil and simmer for 15 minutes.
5. Add the tougher seafood first (crab, clams, squid). Cook for 5 minutes.
6. Add the shrimp and fish last. Cook for 5 more minutes until everything is cooked through. Season generously with salt and add epazote or cilantro.
7. Ladle into large deep bowls and serve with warm corn tortillas, lime wedges, sliced serrano chilli and a sprig of cilantro.

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