Mexican Seafood Soup is filled with a variety of flavors and textures. You need to try it because it is incredible.
- 2 medium waxy potatoes peeled and cut into sticks
- 2 medium carrots peeled and cut into sticks
- 2 small chayotes peeled, pitted, and cut into chunks
- 1 jar (16 oz) Molli Morelos Cooking Sauce chipotle chile, tomatillo and tomato
- Freshly ground black pepper
- 1 lb cod or other firm-fleshed ocean fish cut into 1''-thick steaks
- 2 cups fresh cilantro leaves finely chopped
- 2 bay leaves
- 3 limes halved
- 1 fish head and tail
- 1/2 lb Shrimp
- 1/2 lb baby octopus pre-cooked
Place potatoes in a pot of cold salted water and bring to a boil over high heat. Cook until tender but firm, about 10 minutes. Remove potatoes with a slotted spoon and set aside.
Meanwhile, in the same pot, bring 4 cups salted water to a boil. Add carrots and cook for 5 minutes. Remove with slotted spoon, rinse under cold water, drain, and set aside. Add chayotes to boiling water and cook for 5 minutes. Remove with slotted spoon, rinse under cold water, drain, and set aside.
Place 6 cups water in a large pot. Add fish head and tail, cilantro, and bay leaves and season with salt and pepper. Bring to a boil over high heat, then reduce heat to medium-low and simmer, covered, for 15 minutes.
Remove and discard fish head and tail and bay leaves. Add vegetables, Molli Morelos sauce, shrimp, octopus, and fish to the pot and simmer over medium heat until fish turns opaque about 7 minutes. Serve with lime halves.