“This is served all over Mexico, Central and South America. It is delicious anytime during the year and is popular served as a brunch.”SOUP
Table of Contents
INGREDIENTS
UNITS: US
- 2lbs catfish (whole, cut into 3 inch peices with bones left in)
- 1lb shrimp (shells and heads left on)
- 1⁄2lb baby octopus (cleaned)
- 1⁄4lb squid (cleaned and cut in peices)
- 1⁄4lb green mussels (I use the frozen kind)
- 4small blue crabs
- 1⁄2white onion (cut in thirds)
- 1tomatoes (quartered)
- 1bunch fresh epazote (or cilantro)
- 1⁄2bunch fresh cilantro (minced)
- 1⁄4bell pepper
- 3fish bouillon cubes
- 4shrimp bouillon cubes
- 8cups water
- 1tablespoon butter
- 1lime, juice of
- salt
DIRECTIONS
- Place the water, bouillon cubes, onion, tomato, and bell pepper in a large pot and bring to a boil.
- In a saute pan melt the butter on medium high heat and add the peices of cat fish in the pan. Season the fish with lime juice and salt and cook on medium high for 4 minutes until the skin starts to peel from the fish. Turn the pieces over, season with lime juice and salt and cook for an additional 4 minutes.
- Turn down the heat on your pot to medium and carefully add in the cat fish, shrimp, mussels, octupus, crabs and squid. Add the minced cilantro and the epazote and stir the top just to barely incorporate the cilantro.
- Cover the pot and cook on medium for 15 minutes. Turn the heat off and allow the soup to sit for 5 additional minutes.
- Serve the soup with fresh limes, salt, and corn tortillas. Sometimes I even dice onions, cilantro and radishes for garnish.
- Note; You can also buy a bag of frozen seafood which would include squid, mussels, octupus, and baby shrimp. This can replace the seafood ingredients except for the large shrimp, crabs, and catfish.