Mariscos is a Mexican Seafood Soup

Ingredients

• ½ lb Raw shrimp, peeled and deveined

• 3 clusters snow crab legs

• ½ lb crayfish

• 1-2 yellow gold potatoes cubed

• 2 carrots chopped

• 1 Roma tomato

• Scallions

• 1 red onion

• 1 jalapeño

• 1 guajillo Chile

• 12 garlic cloves

• 6-8 cups of fish stock

• Fresh Pico de Gallo

Directions

1. Fresh Fish Stock:

   Boil a large fish head or fish scraps with the shrimp peels in 6-8 cups of water with ½ an onion, 3 garlic cloves, and 2 bay leaves. Simmer for 20 minutes on low heat. Remove from heat and let cool.

2. Roast 1 Roma tomato, ½ an onion, 4 garlic cloves, 2 guajillo, 1 jalapeño, and 2 green onions at 400° for 20 minutes. Once roasted, blend until smooth

3. In a stock pot, saute rough chopped carrots and potatoes for 4 minutes. Pour in the roasted veggie paste and bring it to a simmer. Pour in 4-6 cups of fish broth and bring this all to a slow simmer.

4. Once the potatoes and carrots are cooked, add in the raw peeled shrimp, crayfish, and crab legs. Bring this back to a boil and then turn off the heat. Leave covered for about 5 minutes. Garnish with a fresh Pico de Gallo and serve.