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| Ingredients: | 3 lbs | Fresh striped marlin, cut in 1/4 inch cubes | |
| 1/2 lb | Steamed baby octopus tentacles, thinly sliced | ||
| 1/2 lb | chocolata or little neck clams, shucked | ||
| 1/2 lb | crab meat | ||
| 1/2 lb | shrimp, shelled and deveined | ||
| 1 1/2 cup | fresh diced or baby carrots | ||
| 1 1/2 cup | diced celery | ||
| 1 | brown onion, chopped | ||
| 2 | tomatoes, chopped | ||
| 1 | small can tomato paste | ||
| 1 | Bay leaf | ||
| 1 | large chayoté or equivalent amount of summer squash, chopped | ||
| 2 | whole pasilla chiles, seeded and finely chopped | ||
| 2 | jalapeños, chopped with seeds | ||
| 1 Tbsp | salt | ||
| 2 qts | water | ||
| 1 qt | seafood or chicken stock |
| Instructions | ||
| 1. | In a soup kettle, bring the water to a boil and add salt. Reduce to medium heat and add carrots, celery, onion, chiles, tomatoes, squash, tomato paste, and bay leaf. Simmer for 45 minutes to an hour. | |
| 2. | Add the seafood and stock, and reseason with salt and pepper to taste. Continue to simmer on low heat for another hour. | |
| 3. | Serve with hot corn tortillas. | |
| Seafood Stock | ||
| In a large pot, bring to boil 1 to 2 quarts water. Reduce heat, add clam shells and any liquid left over from the clams, crab and shrimp shells, marlin skin, fins, bones, or leftover meat. After 30 minutes, remove from heat and let stand for 10 minutes. Pour through sieve or cheesecloth to strain. | ||