Mazatlan Fisherman's Stew (Mexican Bouillabaisse)

• 4 pounds fish bones
• 2 cups white wine
• 6 each italian plum (roma) tomatoes
• 1/2 cup lime juice
• 3 cups onions chopped
• 4 cloves garlic minced
• 1 1/2 cups celery chopped
• 1 1/2 cups carrots chopped
• 1 gallon water
• 1/2 cup cotija cheese crumbled
• 4 each lobster tails cut in half
• 2 pounds shrimp
• 2 pounds fish cut into cubes
• 3/4 pound tomatoes chopped
• 1 cup cilantro chopped

1. Start by making the fish broth with the fish bones: Using a large pot, place th e Roma tomatoes, onion, garlic, celery, and carrots, the lime juice, white wine, water and fish bones and bring to boil.
2. Skim off any foam or residue.
3. Simmer for 2 hours.
4. Strain and return to pot.
5. Add the rest of the raw ingredients and simmer for 10 minutes.
6. Serve topped with Cotija and cilantro.

fish bones, white wine, italian plum, lime juice, onions, garlic, celery, carrots, gallon water, cotija cheese, lobster, shrimp, fish, tomatoes, cilantro

Taken from recipeland.com/recipe/v/mazatlan-fishermans-stew-mexica-3670 (may not work)