Mazatlan Fisherman's Stew (Mexican Bouillabaisse)

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.