Mazatlan Fisherman's Stew (Mexican Bouillabaisse)

Name: Mazatlan Fisherman's Stew (Mexican Bouillabaisse)
Cook time: P2H10M
Total time: P2H25M
Yield: 12
Cuisine: Mexican
Ingredients: fish bones; white wine; italian plum (roma) tomatoes; lime juice; onions; garlic; celery; carrots; water; cotija cheese; lobster tails; shrimp; fish; tomatoes; cilantro

Submitted by milo

Mazatlan Fisherman’s Stew (Mexican Bouillabaisse) recipe

YIELD

12 servings

PREP

15 min

COOK

130 min

READY

145 min

Ingredients

Broth

POUNDS FISH BONES *

CUPS WHITE WINE *

ITALIAN PLUM (ROMA) TOMATOES

CUP LIME JUICE

CUPS ONIONS
chopped

CLOVES GARLIC
minced

1 ½

CUPS CELERY
chopped

1 ½

CUPS CARROTS
chopped

GALLON WATER *

Stew

CUP COTIJA CHEESE
crumbled *

LOBSTER TAILS
cut in half *

POUNDS SHRIMP

POUNDS FISH
cut into cubes

POUND TOMATOES
chopped

CUP CILANTRO
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.