Sabroso Caldo De Pescado

• 1 tablespoon vegetable oil
• 1 large tomatoes, diced
• 1/2 large onion, diced
• 1 cup cilantro, finely chopped
• 2 -5 chipotle chiles, drained from can
• 1 large chayote, cut lengthwise
• 1 (8 3/4 ounce) can garbanzo beans, drained
• 2 large carrots, peeled and cut lengthwise
• 1 lb shark, chunks
• 1 lb salmon, chunks
• 1 lb shrimp, peeled and deveined
• 2 -3 tablespoons shrimp, bouillon
• 5 -6 lemons, halved

1. In large stock pot saute in oil: Tomato, onion, cilantro and chipotle chile.
2. Add water to cover 1/2 of stockpot.
3. Boil and bring to a simmer making sure to keep enough water going for a soup consistency.
4. Add chayote, garbanzos and carrots.
5. When vegetables are semi-tender add, shark and salmon, simmer until fully cooked.
6. Add shrimp for 3-4 minutes.
7. Add shrimp bouillon.
8. Serve ladle into large soup bowl and add lemon to taste.
9. Can be serve with tostadas or corn tortillas.

vegetable oil, tomatoes, onion, cilantro, chiles, chayote, garbanzo beans, carrots, salmon, shrimp, shrimp, lemons

Taken from www.food.com/recipe/sabroso-caldo-de-pescado-357631 (may not work)