Helena'S Chorizo & Catfish Soup

• 2 cups carrots
• 2 cups red potatoes
• 1 cup white onion
• 1 cup chayote squash
• 2 cups Roma tomatoes
• 4 ounces chorizo Pork
• 2 pounds catfish fillets plus bones, tail and fins
• 1/2 gallon water
• 2 bay leaves
• 2 cloves garlic
• 1 tablespoon oregano leaves
• 1/4 cup fresh cilantro
• 3 tablespoons salt
• 8 corn Small, Soft Tortillas
• 8 tablespoons cotija cheese Crumbled
• 4 tablespoons olive oil

1. Cut all Root Vegetables, Squash and Tomatoes in large dice pieces.
2. Cook Chorizo on medium heat in a 2 gallon soup pot until light brown.
3. Add Fish bones Bay Leaves, Garlic, Oregano and the water, bring to a boil, take down heat and simmer for 40 minutes.
4. Take out fish bones, tail and fins.
5. Add all Vegetables and cook for another 15-20 minutes.
6. Add Catfish Fillets in bite size pieces, ruffly chopped Cilantro and Salt, cook for another 5-10 minutes, until fish is cooked and vegetables are soft.
7. Crumble Cotija over each Corn Tortilla and sprinkle Olive Oil over. Brown under oven broiler until golden and crispy.
8. Serve soup with Tortilla on top.

carrots, red potatoes, white onion, chayote squash, tomatoes, chorizo pork, fins, gallon water, bay leaves, garlic, oregano, fresh cilantro, salt, corn, cotija cheese, olive oil

Taken from www.yummly.com/recipe/Helena_s-Chorizo-_-Catfish-Soup-1660048 (may not work)