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.