Ingredients:

Seafood:

1 lb shrimp (peeled and deveined, keep shells for broth)

1 lb fish fillets (tilapia, cod, or red snapper), cut into chunks

1 lb clams or mussels, cleaned

½ lb squid rings

½ lb crab legs or chunks (optional)

For the Broth:

2 tbsp olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 medium tomatoes, blended or finely chopped

2 tbsp tomato paste

8 cups seafood or chicken stock

1-2 dried guajillo or ancho chiles, rehydrated and blended

2 bay leaves

1 tsp oregano

½ tsp cumin

Salt and pepper to taste

Vegetables:

2 medium carrots, sliced

2 medium potatoes, cubed

1 zucchini, sliced

½ cup celery, chopped

Fresh cilantro, chopped (for garnish)

Fresh spinach or epazote (optional)

Accompaniments:

Lime wedges

Warm tortillas or crusty bread

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS