Mazatlan Fisherman's Stew (Mexican Bouillabaisse)
Mazatlan Fisherman's Stew (Mexican Bouillabaisse) recipe
Yield
12 servingsPrep
15 minCook
130 minReady
145 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Broth | |||
| 4 | pounds |
fish bones
|
* |
| 2 | cups |
white wine
|
*
|
| 6 |
italian plum (roma) tomatoes
|
|
|
| ½ | cup |
lime juice
|
|
| 3 | cups |
onions
chopped |
|
| 4 | cloves |
garlic
minced |
|
| 1 ½ | cups |
celery
chopped |
|
| 1 ½ | cups |
carrots
chopped |
|
| 1 | gallon |
water
|
*
|
| Stew | |||
| ½ | cup |
cotija cheese
crumbled |
*
|
| 4 |
lobster tails
cut in half |
*
|
|
| 2 | pounds |
shrimp
|
|
| 2 | pounds |
fish
cut into cubes |
|
| ¾ | pound |
tomatoes
chopped |
|
| 1 | cup |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Broth | |||
| 1.8 | kg |
fish bones
|
* |
| 473 | ml |
white wine
|
*
|
| 6 | each |
italian plum (roma) tomatoes
|
|
| 118 | ml |
lime juice
|
|
| 7.1E+2 | ml |
onions
chopped |
|
| 4 | cloves |
garlic
minced |
|
| 355 | ml |
celery
chopped |
|
| 355 | ml |
carrots
chopped |
|
| 3.8 | l |
water
|
*
|
| Stew | |||
| 118 | ml |
cotija cheese
crumbled |
*
|
| 4 | each |
lobster tails
cut in half |
*
|
| 907.2 | g |
shrimp
|
|
| 907.2 | g |
fish
cut into cubes |
|
| 340.2 | g |
tomatoes
chopped |
|
| 237 | ml |
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.
