Instructions:

Prepare the Broth:

In a large pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant and soft.

Add the blended tomatoes and tomato paste. Cook until the mixture thickens, about 5 minutes.

Add the rehydrated chile puree and stir. Pour in the seafood stock and bring to a simmer.

Add bay leaves, oregano, cumin, salt, and pepper. Simmer for 15 minutes.

Cook the Vegetables:

Add carrots, potatoes, and celery to the broth. Cook until the vegetables are tender, about 15 minutes.

Add zucchini and spinach or epazote (if using) in the last 5 minutes of cooking.

Add the Seafood:

Start with the fish chunks and crab legs, simmering gently for 5 minutes.

Add the shrimp, clams, and squid rings. Cook until the shrimp turn pink and the clams/mussels open, about 5-7 minutes.

Garnish and Serve:

Ladle the soup into bowls, ensuring an even mix of seafood and vegetables.

Garnish with fresh cilantro and serve with lime wedges and warm tortillas or bread.

Enjoy this hearty and flavorful Mexican-style seafood soup! Perfect for a family gathering or a special dinner. 🌶️🦐