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Categories:
potatoes zucchini chayotemexican carrots cilantro jalapeno white onion garlic water cooking oil garlic Bay seasoning chicken bullion oregano ground cumin salt paste fillet Mariscos seafood mixshrimp shrimp
Viewed: 23 - Published at: 10 years agoIngredients
- 4 diced potatoes
- 2 diced zucchini
- 2 diced chayote*mexican squash*
- 1 cup diced carrots
- 1/2 bunch diced cilantro
- 1/2 finely diced jalapeno
- 1/2 white onion diced
- 3 clove garlic finely diced
- 6 cup water
- 1 tbsp cooking oil
- 1 garlic salt
- 1 old bay seasoning
- 1 chicken bullion
- 1 oregano
- 1 ground cumin
- 1 salt
- 3 tbsp Chipotle paste
- 1 tilapia fillet or fish of choice
- 1 Mariscos seafood mix*shrimp,crab,clams,crab legs,octopus
- 8 large shrimp with head on
Method
- Start by dicing all your vehhies and set aside
- Now clean your shrimp buy cutting back and taking out vein, wash and add to a small pot boil till shrimp are cooked about 6 to 7 minutes let sit in stock
- Wash all your Mariscos seafood mix set aside
- In a small pot add in your diced potatoes and carrots boil till just tender rinse and set aside
- In a large stock pot add in 1 tablespoon oil heat then add in onion, garlic, and jalapeno cook about 3 minutes add in all seasonings as desired, I say desired cause you'll need to taste once you add your water and go from there.
- Now add in your water and bring to a boil.
- Add in your diced chiote, cook about 5 minutes then add in your zucchini cook till tender.
- Once your veggies are tender add in your potatoes, now taste for seasonings strain your shrimp stock and add to large stock pot , also Add in your fish and seafood mix simmer then add in your shrimp, and Chipotle paste turn off.
- Serve with cilantro, limes and tapatio hot sauce..enjoy
