Step 1

You’re going to need a big pot, fill it with about 10 cups of water. Season with a tablespoon of salt and bring up to boil.

Step 2

We’re going to start by making the base of our broth. Sauté for Roman tomatoes one whole onion, 10 Chile Guajillos and 2 Chile anchos. I sauted them in olive oil on medium high heat for about 5 to 10 minutes until they started to slightly char.

Step 3

Transfer the sautéed veggies into a blender. Add one whole head of garlic cloves, 4 chipotle, peppers with 1 tablespoon of the adobo sauce, a tablespoon of shrimp bouillon, a big teaspoon of oregano and one cup of water. Blend Well.

Step 4

Peel 1 pound of shrimp and add the shrimp shells into our pot of water. Let boil for about 15 minutes then strain and remove.

Step 5

Add our sauce into the pot of water.

Step 6

Add four diced celery stocks, one big handful of cilantro, 1/4 of a green bell pepper and 1/4 of a red bell pepper

Step 7

Bring up to a boil and add in your pre-cooked squid tentacles, and two blue crabs, these take the longest to cook. Let boil for 15 minutes.

Step 8

After 15 minutes, add in your catfish and mussels. You will also add the 4 russet potatoes cut into bite-size pieces, 4 carrots and 2 chayote squashes and let cook for another 15 minutes

Step 9

After those 15 minutes, add in our shrimp and scallops, let cook for another 5 minutes, then immediately turn off the heat, you don’t want to overcook the shrimp

Step 10

season to taste with extra salt and shrimp bouillon if needed

Step 11

Garnish with some extra oregano, lime, and Tapatio and enjoy!