Ingredients
The following ingredients have 9 Servings
- 8 tablespoons olive oil (divided)
- ½ white onion (chopped)
- 1 jalapeño (chopped)
- 2 carrots stalk (peeled and sliced)
- 1 celery (sliced)
- 1 roma tomato (chopped)
- 3 chipotle peppers in adobo sauce
- 1 garlic clove
- 1 teaspoon ground pepper
- 1 tablespoon chicken bouillon
- 4 roma tomatoes (quartered)
- ½ white onion (quartered)
- 10 cups water
- 1 2-pound white fish with skin on such as catfish, halibut, or cod, filleted, and cut in large 3-inch chunks
- 1 pound shelled large shrimp
- 2 bay leaves
- 1 fish stock cube
- 3 tablespoons cilantro leaves
- Salt as needed
- Lime wedges
- Saltine crackers
- Valentina hot sauce
Instruction
- In a large stockpot heat 4 tablespoons of olive oil over medium heat and sauté onion and cook until translucent, about 2 minutes.
- Add jalapeño, carrots, and celery, and cook for 3 minutes, Add 1 chopped tomato and cook for an additional minute. Turn off heat, place sautéed ingredients in a bowl and set aside.
- To a blender add chipotle chiles, garlic, pepper, bouillon, tomatoes, and onion; and puree until smooth.
- Strain blended mixture until smooth and discard any tomato skins and chile peels.
- In the same stockpot heat additional 4 tablespoons of olive oil over medium heat and add strained mixture to stockpot and bring to a boil for 20 minutes.
- Meanwhile, in a separate pot bring water to a boil.
- Add boiled water, sautéed vegetables, fish, shrimp, bay leaves, and fish stock to the stock pot and bring to a boil, reduce heat and simmer for 10 to 15 minutes until fish is tender. Add cilantro during the last 5 minutes.
- Add salt to taste.