Mmm, can you smell that? The briny, irresistible aroma of fresh seafood is calling all home cooks! Whether you’re craving a quick weeknight dinner or planning a special coastal-inspired feast, our roundup of 30 delicious 7 Mares recipes is your ultimate catch. From classic comfort dishes to vibrant new favorites, get ready to dive into a sea of flavor. Let’s reel in some inspiration and start cooking!
Classic 7 Mares Soup with Fresh Herbs
Zipping through your recipe collection for something special? This Classic 7 Mares Soup with Fresh Herbs is a vibrant, coastal-inspired dish that brings the sea to your table with minimal fuss. You’ll love how the fresh herbs brighten up the rich broth, making it feel both comforting and exciting.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 lb mixed seafood (like shrimp, scallops, and firm white fish), cleaned and patted dry
– 4 cups high-quality seafood or chicken broth
– 1 (14.5 oz) can fire-roasted diced tomatoes, with juices
– 1 tsp smoked paprika
– 1/2 tsp crushed red pepper flakes
– 1/2 cup dry white wine
– 1/4 cup freshly chopped parsley
– 2 tbsp freshly chopped cilantro
– 1 tbsp freshly chopped oregano
– Salt for seasoning
– Freshly ground black pepper for seasoning
– 1 lime, cut into wedges for serving
Instructions
1. Heat the rich extra virgin olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until it turns soft and translucent, about 5 minutes.
3. Stir in the minced fresh garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the mixed seafood to the pot and cook for 3-4 minutes, just until it starts to turn opaque on the outside.
5. Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon, and let it simmer for 2 minutes to reduce slightly.
6. Tip in the fire-roasted diced tomatoes with their juices, smoked paprika, and crushed red pepper flakes, stirring to combine everything evenly.
7. Pour in the high-quality seafood or chicken broth and bring the mixture to a gentle boil over high heat.
8. Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes to allow the flavors to meld together.
9. Stir in the freshly chopped parsley, cilantro, and oregano, then season with salt and freshly ground black pepper to your liking.
10. Remove the pot from the heat and let it sit for 5 minutes before serving to let the herbs infuse fully.
Generously ladle the soup into bowls and serve immediately with lime wedges on the side for a bright, zesty finish. The broth is deeply savory with a subtle smoky kick from the paprika, while the seafood stays tender and juicy. For a creative twist, try topping it with crispy tortilla strips or a dollop of creamy avocado—it’s a bowlful of coastal comfort that’s perfect for any day.
Spicy 7 Mares Ceviche with Lime
Ooh, you’re in for a treat with this one—it’s a zesty, seafood-packed ceviche that’s perfect for a fresh, spicy kick. Imagine a vibrant mix of seven different ocean treasures, all brightened up with a punch of lime and a touch of heat. It’s the kind of dish that’ll make you feel like you’re at a beachside cantina, no matter where you are.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 lb of fresh, firm mixed seafood (like shrimp, scallops, squid, octopus, clams, mussels, and white fish), cut into bite-sized pieces
– 1 cup of freshly squeezed lime juice, from about 8 juicy limes
– 1/2 cup of finely chopped red onion, for a crisp, sharp bite
– 1/2 cup of diced ripe tomatoes, for a sweet, juicy burst
– 1/4 cup of chopped fresh cilantro, for a bright, herbal note
– 1-2 finely minced jalapeño peppers, seeds removed for a milder heat if preferred
– 1 tsp of coarse sea salt, to enhance the flavors
– 1 tbsp of extra virgin olive oil, for a smooth, rich finish
– Tortilla chips or tostadas, for serving
Instructions
1. In a large, non-reactive glass or ceramic bowl, combine the fresh mixed seafood pieces with the freshly squeezed lime juice, ensuring all the seafood is fully submerged. Tip: Use a glass bowl to prevent any metallic taste from reacting with the acid.
2. Cover the bowl tightly with plastic wrap and refrigerate it for exactly 20 minutes, until the seafood turns opaque and firm to the touch.
3. While the seafood marinates, finely chop the red onion and dice the ripe tomatoes, placing them in a separate medium bowl.
4. Add the chopped fresh cilantro and finely minced jalapeño peppers to the bowl with the onion and tomatoes, gently tossing to mix.
5. After 20 minutes, drain the seafood from the lime juice, discarding the juice, and transfer the seafood to the bowl with the vegetable mixture.
6. Sprinkle the coarse sea salt over the mixture and drizzle with the extra virgin olive oil, folding everything together gently to combine. Tip: Fold gently to keep the seafood pieces intact for a better texture.
7. Let the ceviche sit at room temperature for 5 minutes to allow the flavors to meld together. Tip: Don’t skip this step—it helps the spices and herbs infuse evenly.
8. Serve immediately with tortilla chips or tostadas on the side for scooping.
What you’ll love is the contrast of tender seafood with the crisp veggies, all wrapped in a tangy, spicy lime marinade. Try serving it in chilled martini glasses for a fun, elegant twist, or pile it high on a platter for a casual gathering—it’s as versatile as it is delicious.
Grilled 7 Mares Skewers with Garlic Butter
Ever had one of those days where you just want something impressive but easy? These grilled 7 mares skewers are your answer—they’re packed with flavor and come together in no time. You’ll love how the garlic butter makes everything taste incredible.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb mixed seafood (like shrimp, scallops, and squid), cleaned and patted dry
– 1 large red bell pepper, cut into 1-inch chunks
– 1 medium zucchini, sliced into ½-inch rounds
– 8 wooden skewers, soaked in water for 30 minutes
– 4 tbsp unsalted butter, melted
– 3 cloves garlic, minced
– 1 tbsp fresh lemon juice
– 1 tsp smoked paprika
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your grill to medium-high heat, about 400°F.
2. Thread the mixed seafood, red bell pepper chunks, and zucchini rounds alternately onto the soaked wooden skewers.
3. In a small bowl, combine the melted unsalted butter, minced garlic, fresh lemon juice, smoked paprika, kosher salt, and freshly ground black pepper to make the garlic butter sauce.
4. Brush half of the garlic butter sauce generously over the assembled skewers.
5. Place the skewers on the preheated grill and cook for 4-5 minutes per side, turning once, until the seafood is opaque and the vegetables have grill marks.
6. Tip: Don’t overcrowd the grill—leave space between skewers for even cooking.
7. Remove the skewers from the grill and immediately brush with the remaining garlic butter sauce.
8. Tip: Let the skewers rest for 2 minutes after grilling to allow the flavors to meld.
9. Sprinkle the chopped fresh parsley over the skewers before serving.
10. Tip: For extra zest, squeeze a little more fresh lemon juice on top just before eating.
The texture is perfectly tender with a smoky char from the grill, and the garlic butter adds a rich, savory punch that ties it all together. Try serving these skewers over a bed of fluffy couscous or with crusty bread to soak up every last drop of that delicious sauce.
7 Mares Seafood Paella with Saffron
Mmm, picture this: a vibrant pan brimming with the ocean’s bounty, all simmered together in a fragrant saffron-infused rice. You’ll love how this 7 Mares Seafood Paella brings a taste of coastal Spain right to your weeknight table—it’s impressive but totally doable.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 2 tablespoons rich extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 red bell pepper, thinly sliced
– 1 ½ cups bomba or arborio rice
– 1 generous pinch of precious saffron threads
– 4 cups warm seafood or chicken stock
– 1 cup dry white wine
– 1 pound mixed seafood (like shrimp, mussels, clams, and squid), cleaned
– ½ cup frozen peas
– 1 lemon, cut into wedges
– ¼ cup fresh parsley, chopped
– 1 teaspoon smoked paprika
– Kosher salt to season
Instructions
1. Heat the rich extra-virgin olive oil in a large paella pan or wide skillet over medium heat until shimmering.
2. Add the finely diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and thinly sliced red bell pepper, cooking for another 3 minutes until fragrant.
4. Sprinkle in the bomba or arborio rice, toasting it for 2 minutes while stirring constantly to coat it in the oil.
5. Crumble the precious saffron threads into the warm seafood or chicken stock in a separate bowl to release their color and aroma.
6. Pour the dry white wine into the pan, letting it bubble for 1 minute to cook off the alcohol.
7. Add the saffron-infused stock and smoked paprika, then season with kosher salt, bringing it to a gentle boil.
8. Reduce the heat to low, cover the pan, and simmer for 15 minutes without stirring to let the rice absorb the liquid.
9. Arrange the cleaned mixed seafood and frozen peas evenly over the rice, then cover and cook for 10 more minutes until the seafood is opaque and the mussels and clams have opened.
10. Discard any unopened shellfish for safety.
11. Remove the pan from heat, sprinkle with the chopped fresh parsley, and let it rest for 5 minutes to allow the flavors to meld.
12. Garnish with lemon wedges before serving.
Now, take a moment to admire that beautiful socarrat—the crispy, caramelized rice at the bottom of the pan that adds a delightful crunch. Each forkful bursts with briny seafood, aromatic saffron, and a hint of smokiness from the paprika. Try serving it family-style right in the pan with crusty bread for soaking up every last bit of flavor.
Creamy 7 Mares Risotto with Parmesan
Venturing into the world of seafood risotto? You’re in for a treat. This Creamy 7 Mares Risotto is a luxurious, one-pot wonder that’s surprisingly simple to pull off, combining the ocean’s bounty with rich, cheesy comfort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb of fresh, mixed seafood (like shrimp, scallops, mussels, and squid), patted dry
– 1 ½ cups of Arborio rice
– 4 cups of rich seafood or chicken stock, kept warm
– ½ cup of dry white wine
– 1 small yellow onion, finely diced
– 2 cloves of garlic, minced
– ½ cup of freshly grated Parmesan cheese
– ¼ cup of heavy cream
– 2 tbsp of unsalted butter
– 2 tbsp of extra virgin olive oil
– Salt and freshly ground black pepper to taste
– Fresh parsley, chopped, for garnish
Instructions
1. In a large, heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil and 1 tbsp of unsalted butter over medium heat until the butter melts and foams.
2. Add the finely diced yellow onion and cook, stirring frequently, for about 5 minutes until it becomes soft and translucent.
3. Stir in the minced garlic and cook for 1 more minute until fragrant, being careful not to let it burn.
4. Add the Arborio rice to the pot and toast it, stirring constantly, for 2 minutes until the grains are lightly golden and coated in the oil.
5. Pour in the dry white wine and cook, stirring, until it is fully absorbed by the rice, which should take about 2 minutes.
6. Begin adding the warm seafood or chicken stock, one ladleful at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. This process will take about 20-25 minutes. Tip: Keep the stock warm in a separate saucepan to maintain a steady cooking temperature.
7. After about 15 minutes of adding stock, stir in the fresh, mixed seafood and cook until the shrimp turn pink and opaque and the mussels open, about 5-7 minutes. Discard any mussels that do not open.
8. Once the rice is al dente and creamy, remove the pot from the heat. Stir in the remaining 1 tbsp of unsalted butter, the heavy cream, and the freshly grated Parmesan cheese until melted and well combined. Tip: Removing the pot from heat before adding the cheese prevents it from becoming grainy.
9. Season with salt and freshly ground black pepper to taste. Let the risotto rest, covered, for 2 minutes to allow the flavors to meld. Tip: Resting the risotto helps it achieve a perfect, creamy consistency.
10. Garnish with chopped fresh parsley before serving.
Oozing with creamy texture, this risotto boasts a deep umami flavor from the seafood and Parmesan, with a subtle wine tang. Serve it immediately in warm bowls, perhaps with a crisp green salad on the side for a complete meal that feels restaurant-worthy at home.
7 Mares Tacos with Avocado Salsa
Need a seafood taco that’s both impressive and easy? You’re in luck—these 7 Mares Tacos with Avocado Salsa are a flavor-packed fiesta that’ll wow your crew without keeping you in the kitchen all day. Think tender seafood meets zesty salsa in a warm tortilla, perfect for a casual dinner or weekend gathering.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb fresh mixed seafood (like shrimp, scallops, and squid), patted dry
– 8 small corn tortillas
– 2 ripe avocados, peeled and pitted
– 1/2 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 2 tbsp freshly squeezed lime juice
– 1 tbsp extra virgin olive oil
– 1 tsp smoked paprika
– 1/2 tsp sea salt
– 1/4 tsp freshly ground black pepper
– 1/4 tsp chili powder
Instructions
1. In a medium bowl, combine the fresh mixed seafood with 1 tbsp extra virgin olive oil, 1 tsp smoked paprika, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper, and 1/4 tsp chili powder, tossing gently to coat evenly.
2. Heat a large skillet over medium-high heat until a drop of water sizzles, about 2 minutes.
3. Add the seasoned seafood to the skillet in a single layer, cooking for 3–4 minutes until the shrimp turn pink and opaque and the scallops are lightly browned, flipping halfway through.
4. Tip: Don’t overcrowd the skillet—cook in batches if needed to ensure a good sear without steaming.
5. While the seafood cooks, warm 8 small corn tortillas in a dry pan over medium heat for 30 seconds per side until pliable and lightly toasted.
6. In another bowl, mash 2 ripe avocados with a fork until slightly chunky.
7. Stir in 1/2 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and 2 tbsp freshly squeezed lime juice until well combined.
8. Tip: Add the lime juice right after mashing the avocados to prevent browning and keep the salsa vibrant green.
9. Assemble the tacos by placing a spoonful of the cooked seafood onto each warmed tortilla.
10. Top generously with the avocado salsa.
11. Tip: Serve immediately to enjoy the contrast between the warm, savory seafood and the cool, creamy salsa.
12. Wrap up your meal with these tacos—they boast a juicy, tender texture from the seafood paired with a bright, tangy kick from the salsa. For a fun twist, set up a taco bar with extra toppings like pickled jalapeños or crumbled cotija cheese to let everyone customize their plate.
Chilled 7 Mares Gazpacho with a Kick
Ugh, it’s one of those sweltering afternoons when even the thought of turning on the stove makes you sweat. You need something cool, vibrant, and packed with flavor that comes together in a flash—no cooking required. Let’s make a gazpacho that’s a refreshing punch of the sea.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 2 large, ripe heirloom tomatoes, roughly chopped
– 1 small cucumber, peeled and chopped
– 1/2 red bell pepper, seeds removed and chopped
– 1/4 cup finely chopped red onion
– 1 small jalapeño pepper, seeds removed and minced (for a milder kick, use half)
– 2 cloves fresh garlic, minced
– 1/4 cup rich extra virgin olive oil
– 2 tbsp sherry vinegar
– 1 cup chilled tomato juice
– 1/2 tsp fine sea salt
– 1/4 tsp freshly cracked black pepper
– 1/2 lb cooked mixed seafood (such as small shrimp, bay scallops, and chopped clams), chilled
– Fresh cilantro or parsley leaves for garnish
Instructions
1. In a high-powered blender, combine the chopped heirloom tomatoes, peeled cucumber, red bell pepper, red onion, minced jalapeño, and minced garlic.
2. Blend on high speed for about 60 seconds until the mixture is completely smooth and no large chunks remain.
3. With the blender running on low, slowly drizzle in the rich extra virgin olive oil to emulsify it into the soup base.
4. Add the sherry vinegar, chilled tomato juice, fine sea salt, and freshly cracked black pepper to the blender.
5. Blend again for 30 seconds until everything is fully incorporated and the gazpacho is uniformly smooth.
6. Pour the gazpacho into a large bowl or pitcher and cover it tightly with plastic wrap.
7. Refrigerate the gazpacho for at least 2 hours, or until it is thoroughly chilled—this resting time allows the flavors to meld beautifully.
8. Just before serving, gently fold the chilled cooked mixed seafood into the gazpacho until it is evenly distributed.
9. Ladle the gazpacho into individual bowls or glasses.
10. Garnish each serving with a few fresh cilantro or parsley leaves.
Gorgeous, right? This gazpacho is silky and cool with a bright, tangy base that lets the briny sweetness of the seafood shine through. The jalapeño adds a subtle, lingering heat that wakes up your palate. For a fun twist, serve it in chilled martini glasses with a side of crispy tortilla strips for dipping.
Savory 7 Mares Cioppino with Tomato Broth
Picture this: you’re craving a cozy, seafood-packed meal that feels like a warm hug in a bowl. This Savory 7 Mares Cioppino with Tomato Broth is your answer—a vibrant, one-pot wonder that’s surprisingly simple to pull together. You’ll love how the rich tomato broth brings all those ocean flavors together.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
- 2 tablespoons rich extra virgin olive oil
- 1 large yellow onion, finely diced
- 4 cloves fresh garlic, minced
- 1 (28-ounce) can of crushed San Marzano tomatoes
- 4 cups homemade seafood stock or high-quality bottled clam juice
- 1 cup dry white wine, like Sauvignon Blanc
- 1 pound firm white fish (such as cod or halibut), cut into 1-inch chunks
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound littleneck clams, scrubbed
- 1/4 cup freshly chopped Italian parsley
- 1 teaspoon crushed red pepper flakes
- Kosher salt for seasoning
- Freshly ground black pepper for seasoning
- 4 thick slices of crusty sourdough bread, toasted
Instructions
- Heat the rich extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers, about 2 minutes.
- Add the finely diced yellow onion and cook, stirring occasionally, until it turns soft and translucent, about 5-7 minutes.
- Stir in the minced fresh garlic and cook for just 1 minute until fragrant—be careful not to let it burn.
- Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon, and let it simmer for 3 minutes to reduce slightly.
- Add the crushed San Marzano tomatoes, homemade seafood stock, and crushed red pepper flakes, then bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pot, and let the tomato broth simmer for 20 minutes to allow the flavors to meld—this slow simmer is key for a deep, rich base.
- Season the broth with kosher salt and freshly ground black pepper, starting with 1 teaspoon of salt and 1/2 teaspoon of pepper, then adjust as needed after tasting.
- Gently place the firm white fish chunks into the simmering broth and cook for 3 minutes until they just begin to turn opaque.
- Add the peeled shrimp, scrubbed mussels, and scrubbed littleneck clams to the pot, nestling them into the broth.
- Cover the pot and cook over medium-low heat for 6-8 minutes, or until the clams and mussels have fully opened (discard any that remain closed) and the shrimp are pink and curled.
- Tip: For the best texture, avoid overcooking the seafood—remove the pot from the heat as soon as everything is just done.
- Stir in the freshly chopped Italian parsley right before serving to keep its bright color and fresh flavor.
- Ladle the cioppino into deep bowls, making sure each serving gets a generous mix of seafood and broth.
- Serve immediately with the toasted crusty sourdough bread on the side for dipping.
Marvel at the tender, flaky fish and plump shellfish swimming in that vibrant, garlicky tomato broth. Each spoonful is a burst of briny sweetness balanced by a subtle kick from the red pepper. For a fun twist, try serving it over a bed of creamy polenta or with a dollop of lemony aioli on the toasted bread.
7 Mares and Quinoa Salad with Citrus Dressing
Vibrant, fresh, and packed with flavor, this 7 Mares and Quinoa Salad with Citrus Dressing is a perfect light meal or side dish. You’ll love the combination of tender seafood, fluffy quinoa, and zesty dressing—it’s a total crowd-pleaser that comes together in no time. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup uncooked quinoa, rinsed well
– 2 cups water
– 1 lb mixed seafood blend (7 mares), thawed if frozen
– 2 tbsp rich extra virgin olive oil
– 2 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1/2 cup red onion, finely diced
– 1/4 cup fresh cilantro, chopped
– 1/4 cup fresh orange juice
– 2 tbsp fresh lime juice
– 1 tbsp honey
– 1/2 tsp sea salt
– 1/4 tsp finely ground black pepper
Instructions
1. In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water, then bring to a boil over high heat.
2. Reduce heat to low, cover the saucepan, and simmer for 15 minutes until quinoa is fluffy and water is absorbed.
3. Tip: Fluff the cooked quinoa with a fork to prevent clumping and let it cool slightly.
4. While quinoa cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Add 1 lb mixed seafood blend and 2 cloves minced garlic to the skillet, cooking for 5-7 minutes until seafood is opaque and tender.
6. Tip: Avoid overcrowding the skillet to ensure even cooking and a nice sear on the seafood.
7. In a small bowl, whisk together 1/4 cup orange juice, 2 tbsp lime juice, 1 tbsp honey, 1/2 tsp sea salt, and 1/4 tsp black pepper until smooth.
8. In a large mixing bowl, combine cooked quinoa, cooked seafood, 1 cup halved cherry tomatoes, 1/2 cup diced red onion, and 1/4 cup chopped cilantro.
9. Pour the citrus dressing over the salad and toss gently to coat all ingredients evenly.
10. Tip: Let the salad sit for 5 minutes before serving to allow flavors to meld together.
Great texture comes from the fluffy quinoa paired with tender seafood and crisp veggies. The bright citrus dressing adds a refreshing zing that makes this salad feel light yet satisfying. Serve it chilled on a hot day or as a colorful addition to your next potluck!
Baked 7 Mares Enchiladas with Cheese
Oh, you know those days when you want something cozy but a little fancy? This baked 7 mares enchiladas with cheese is your answer—it’s a seafood-packed, cheesy hug in a baking dish that’s easier than it sounds. You’ll love how the flavors come together.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb fresh 7 mares seafood mix (like shrimp, scallops, and squid)
– 12 corn tortillas
– 2 cups shredded Monterey Jack cheese
– 1 can (15 oz) rich red enchilada sauce
– 1/2 cup sour cream
– 1/4 cup finely chopped fresh cilantro
– 1 small white onion, finely diced
– 2 cloves garlic, minced
– 2 tbsp extra virgin olive oil
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and black pepper to taste
Instructions
1. Preheat your oven to 375°F.
2. Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering.
3. Add 1 small white onion, finely diced, and cook for 5 minutes until softened.
4. Stir in 2 cloves garlic, minced, and cook for 1 minute until fragrant.
5. Add 1 lb fresh 7 mares seafood mix to the skillet and cook for 3-4 minutes until opaque.
6. Sprinkle in 1 tsp ground cumin, 1/2 tsp smoked paprika, salt, and black pepper to taste, stirring to coat evenly.
7. Warm 12 corn tortillas in a dry skillet for 30 seconds each to make them pliable—this prevents cracking.
8. Spread 1/2 cup of 1 can rich red enchilada sauce evenly in a 9×13-inch baking dish.
9. Fill each tortilla with a scoop of the seafood mixture and a sprinkle of 2 cups shredded Monterey Jack cheese, then roll tightly.
10. Place the rolled enchiladas seam-side down in the baking dish.
11. Pour the remaining enchilada sauce over the top, covering all enchiladas completely.
12. Top with the remaining shredded Monterey Jack cheese.
13. Bake at 375°F for 25 minutes until the cheese is bubbly and golden brown.
14. Remove from the oven and let rest for 5 minutes to set—this helps them hold their shape when serving.
15. Dollop 1/2 cup sour cream over the enchiladas and garnish with 1/4 cup finely chopped fresh cilantro.
Yes, you’ll get a creamy, tender texture from the seafood and melted cheese, with a smoky kick from the spices. Serve it with a crisp salad or extra sour cream for dipping—it’s perfect for a casual dinner party or a cozy night in.
7 Mares Fettuccine Alfredo with Basil
Dive into a seafood lover’s dream with this luxurious twist on a classic pasta dish. You’ll combine tender fettuccine with a creamy Alfredo sauce and seven different types of seafood for a truly special meal that’s surprisingly simple to pull off. It’s the perfect impressive dinner for a cozy night in or a small gathering with friends.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 oz dried fettuccine pasta
– 4 tbsp unsalted butter
– 4 cloves fresh garlic, minced
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– 1/4 cup fresh basil leaves, thinly sliced
– 1 lb assorted seafood mix (such as shrimp, scallops, clams, mussels, squid, crab, and white fish), patted dry
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 2 tbsp fresh lemon juice
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried fettuccine pasta to the boiling water and cook according to package directions, usually 10-12 minutes, until al dente.
3. While the pasta cooks, melt the unsalted butter in a large skillet over medium heat.
4. Add the minced fresh garlic to the skillet and sauté for 1 minute, just until fragrant.
5. Pour in the heavy cream, bring to a gentle simmer, and cook for 3 minutes, stirring occasionally.
6. Reduce the heat to low and gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy.
7. Stir in the thinly sliced fresh basil leaves and remove the skillet from the heat.
8. In a separate large pan, heat 1 tablespoon of olive oil over medium-high heat.
9. Add the patted-dry assorted seafood mix to the hot pan in a single layer, seasoning with kosher salt and freshly ground black pepper.
10. Cook the seafood for 4-5 minutes, turning once, until the shrimp are pink and opaque and the scallops are lightly browned.
11. Drain the cooked fettuccine pasta, reserving 1/2 cup of the starchy pasta water.
12. Return the Alfredo sauce skillet to low heat and add the drained pasta, tossing to coat thoroughly.
13. Gently fold the cooked seafood mix into the pasta and sauce.
14. If the sauce seems too thick, add the reserved pasta water 2 tablespoons at a time until your desired consistency is reached.
15. Finish by stirring in the fresh lemon juice just before serving.
Luxuriously creamy sauce clings to every strand of pasta, while the seven different seafood varieties offer a delightful mix of textures from tender to slightly firm. The fresh basil and lemon brighten the rich flavors beautifully. For a stunning presentation, serve it family-style in a large, shallow bowl garnished with extra basil and a sprinkle of Parmesan.
Hearty 7 Mares Chowder with Sweet Corn
Kick off your next cozy dinner with this seafood-packed chowder that’s as comforting as it is impressive. You’ll love how the sweet corn and seven kinds of seafood come together in a creamy, savory broth—it’s a one-pot wonder perfect for chilly nights or weekend gatherings.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 4 slices thick-cut bacon, chopped
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 2 large russet potatoes, peeled and cubed into ½-inch pieces
– 4 cups seafood stock
– 1 cup heavy cream
– 1 cup fresh or frozen sweet corn kernels
– 1 lb mixed seafood (such as shrimp, scallops, clams, mussels, squid, white fish, and crab meat), cleaned and chopped if needed
– 2 tbsp unsalted butter
– 1 tsp smoked paprika
– ½ tsp freshly ground black pepper
– ¼ cup fresh parsley, chopped
– Salt to taste
Instructions
1. In a large Dutch oven or heavy pot, cook the chopped bacon over medium heat for 5–7 minutes until crispy, then transfer to a paper towel-lined plate, leaving the rendered fat in the pot.
2. Add the diced onion to the pot and sauté in the bacon fat for 4–5 minutes until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Tip: For deeper flavor, let the onions caramelize slightly by cooking them a minute longer until golden.
5. Add the cubed potatoes and seafood stock to the pot, bring to a boil, then reduce heat to a simmer and cook for 15–20 minutes until the potatoes are fork-tender.
6. Pour in the heavy cream and sweet corn kernels, stirring to combine, and simmer for 5 minutes.
7. Gently fold in the mixed seafood, butter, smoked paprika, and black pepper, and cook for 5–7 minutes until the seafood is opaque and cooked through—avoid overcooking to keep it tender.
8. Tip: Add delicate seafood like shrimp last to prevent it from becoming rubbery.
9. Stir in the chopped parsley and crispy bacon, then season with salt as needed, tasting as you go.
10. Tip: Let the chowder rest off the heat for 5 minutes before serving to allow the flavors to meld.
Hearty and satisfying, this chowder boasts a creamy texture with tender chunks of seafood and pops of sweet corn. Serve it in deep bowls with crusty bread for dipping, or garnish with extra parsley and a squeeze of lemon for a bright finish.
7 Mares Pizza with Fresh Mozzarella
Tired of the same old pizza? This 7 Mares Pizza with Fresh Mozzarella is a seafood lover’s dream that brings the ocean to your table. It’s packed with flavor and surprisingly easy to make at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound fresh pizza dough, at room temperature
– 1/2 cup rich San Marzano tomato sauce
– 8 ounces fresh mozzarella cheese, torn into rustic pieces
– 1/4 cup finely grated Parmigiano-Reggiano cheese
– 1/2 pound mixed seafood (such as shrimp, calamari, mussels, and clams), cleaned and patted dry
– 2 tablespoons extra virgin olive oil
– 2 cloves garlic, thinly sliced
– 1/4 cup fresh parsley, roughly chopped
– 1/2 teaspoon crushed red pepper flakes
– 1/4 teaspoon sea salt
– Freshly ground black pepper
Instructions
1. Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes to get it screaming hot.
2. On a lightly floured surface, stretch the room-temperature pizza dough into a 12-inch circle. (Tip: Letting the dough warm up makes it much easier to stretch without tearing.)
3. Transfer the stretched dough to a piece of parchment paper.
4. Spread the San Marzano tomato sauce evenly over the dough, leaving a 1-inch border for the crust.
5. Scatter the torn fresh mozzarella pieces over the sauce.
6. Evenly distribute the mixed seafood over the pizza.
7. Sprinkle the finely grated Parmigiano-Reggiano cheese over the top.
8. Drizzle the extra virgin olive oil over the pizza.
9. Scatter the thinly sliced garlic and crushed red pepper flakes over everything.
10. Season with sea salt and a few grinds of black pepper.
11. Carefully slide the pizza (on the parchment paper) onto the preheated stone or baking sheet.
12. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. (Tip: The seafood is done when the shrimp are pink and opaque and the mussel/clam shells have opened.)
13. Remove the pizza from the oven and let it rest for 2 minutes.
14. Sprinkle the roughly chopped fresh parsley over the hot pizza. (Tip: Adding the parsley after baking keeps its bright color and fresh flavor.)
15. Slice and serve immediately.
Combining the briny, tender seafood with the creamy, melted fresh mozzarella creates an incredible texture contrast. The garlic and red pepper flakes add a perfect savory kick that cuts through the richness. For a fun twist, serve it with lemon wedges on the side for a bright, acidic squeeze right before each bite.
Zesty 7 Mares Piccata with White Wine Sauce
Ooh, have you ever wanted a seafood dish that feels fancy but is totally doable on a busy weeknight? This Zesty 7 Mares Piccata with White Wine Sauce is your answer. It’s bright, lemony, and packed with flavor from the sea.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb mixed seafood (like shrimp, scallops, calamari, mussels, clams, white fish, and crab), patted dry
– 1/4 cup all-purpose flour
– 3 tbsp rich extra virgin olive oil
– 4 cloves garlic, minced
– 1/2 cup dry white wine (like Sauvignon Blanc)
– 1 cup low-sodium chicken broth
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp briny capers, drained
– 2 tbsp cold unsalted butter, cubed
– 1/4 cup fresh parsley, chopped
– Finely ground black pepper
Instructions
1. Pat the mixed seafood dry with paper towels to ensure a good sear.
2. Lightly coat the seafood in all-purpose flour, shaking off any excess.
3. Heat rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the seafood in a single layer, working in batches if needed, and cook for 2–3 minutes per side until lightly golden. Remove and set aside.
5. In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
6. Pour in dry white wine to deglaze, scraping up any browned bits from the bottom with a wooden spoon.
7. Simmer the wine for 2 minutes to reduce by half.
8. Stir in low-sodium chicken broth and freshly squeezed lemon juice, bringing to a gentle boil.
9. Add briny capers and let the sauce simmer for 5 minutes until slightly thickened.
10. Whisk in cold unsalted butter, one cube at a time, until the sauce is glossy and smooth.
11. Return the cooked seafood to the skillet, tossing gently to coat in the sauce.
12. Sprinkle with fresh parsley and finely ground black pepper, then remove from heat.
13. A vibrant, tangy sauce clings to tender seafood in every bite. Serve it over a bed of pasta or with crusty bread to soak up every last drop—it’s a restaurant-worthy meal right at home.
Warm 7 Mares Stew with Root Vegetables
Ever had one of those chilly evenings where you crave something deeply comforting? This Warm 7 Mares Stew with Root Vegetables is your answer—a hearty, flavorful hug in a bowl that’s surprisingly simple to pull together.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
- 2 tbsp rich extra virgin olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 lb 7 mares seafood mix (such as shrimp, scallops, squid, mussels, clams, white fish, and crab), patted dry
- 1 cup dry white wine
- 4 cups low-sodium chicken broth
- 2 large carrots, peeled and cut into 1-inch chunks
- 2 parsnips, peeled and cut into 1-inch chunks
- 1 large russet potato, peeled and cut into 1-inch cubes
- 1 bay leaf
- 1 tsp smoked paprika
- 1/2 tsp crushed red pepper flakes
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Heat the rich extra virgin olive oil in a large Dutch oven or heavy pot over medium heat until shimmering, about 2 minutes.
- Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Add the patted dry 7 mares seafood mix and cook, stirring gently, just until the shrimp turn pink and the scallops are opaque, about 3-4 minutes. Tip: Don’t overcook the seafood here—it will finish in the broth later.
- Pour in the dry white wine, scraping up any browned bits from the bottom of the pot, and let it simmer for 2 minutes to reduce slightly.
- Add the low-sodium chicken broth, 1-inch carrot chunks, 1-inch parsnip chunks, 1-inch russet potato cubes, bay leaf, smoked paprika, and crushed red pepper flakes.
- Season generously with salt and freshly ground black pepper.
- Bring the stew to a boil, then reduce the heat to low, cover, and simmer gently for 45 minutes. Tip: A low simmer helps the root vegetables become tender without falling apart.
- Uncover and continue simmering for another 30 minutes, or until the stew has thickened slightly and the vegetables are fork-tender.
- Remove the pot from the heat and discard the bay leaf.
- Stir in the chopped fresh parsley. Tip: Adding parsley at the end preserves its bright color and fresh flavor.
Here’s what you get: a stew with a rich, savory broth that’s lightly spiced, packed with tender root vegetables, and brimming with perfectly cooked seafood. Serve it in deep bowls with crusty bread for dipping, or ladle it over a bed of fluffy rice to soak up every last drop.
Conclusion
Gather around, seafood lovers! This roundup of 30 delicious 7 Mares recipes offers incredible variety and flavor for your kitchen. We hope you find inspiration to try a new dish, share your favorite in the comments below, and pin this article to your Pinterest boards to save for your next culinary adventure. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
