1lbcod or other firm-fleshed ocean fishcut into 1''-thick steaks
2cupsfresh cilantro leavesfinely chopped
2bay leaves
3limeshalved
1fish head and tail
1/2lbShrimp
1/2 lbbaby octopuspre-cooked
Instructions
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.