Mazatlan Fisherman's Stew (Mexican Bouillabaisse)

145 minutes Prep: 15 minutes Cook: 130 minutes

630 calories per serving view nutrition facts

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Ingredients


Broth
4	pounds	fish bones
2	cups	white wine
6	each	italian plum (roma) tomatoes
1/2	cup	lime juice
3	cups	onion	chopped
4	cloves	garlic	minced
1 1/2	cups	celery	chopped
1 1/2	cups	carrots	chopped
1	gallon	water

Stew
1/2	cup	cotija cheese	crumbled
4	each	lobster tails	cut in half
2	pounds	shrimp
2	pounds	fish	cut into cubes
3/4	pound	tomatoes	chopped
1	cup	cilantro leaves	chopped

Directions

* Any available seafood can be added.

Start by making the fish broth with the fish bones: Using a large pot, place th e Roma tomatoes, onion, garlic, celery, and carrots, the lime juice, white wine ,water and fish bones and bring to boil.

Skim off any foam or residue.

Simmer for 2 hours.

Strain and return to pot. Add the rest of the raw ingredients and simmer for 10 minutes.

Serve topped with Cotija and cilantro.

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Nutrition Facts

Serving Size 970g

Amount per Serving

Calories 630 10% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 633mg	211%
Sodium 892mg	37%
Total Carbohydrate 33.0g	11%
Dietary Fiber 8.0g	30%
Sugars 16.0g
Protein 106.0g	212%

Vitamin A	227%		Vitamin C	107%
Calcium	34%		Iron	52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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