Ingredients

1 lb shrimp, head on

1 lb shrimp, peeled and deveined

1 lb cod filet

2 tbsp oil

4 roma tomatoes, quartered

1 onion, roughly chopped

6 cloves garlic

5 guajillo chiles, stems & seeds removed

4 chiles de arbol

3 chipotle peppers adobo

8 cups water

2 tbsp seafood seasoning (old bay, I used a local seafood seasoning)

1 lb baby gold potatoes, diced

3 carrots, diced

3 celery stalks, diced

3 corn cobs, cut into thirds

2 tbsp ground shrimp (optional)

2 bell peppers, diced

3 calabacitas, diced (or 2 zucchini)

1 bunch cilantro

rice for serving

lime juice
tostadas

avocado
Directions
Step 1
To a large skillet on medium high heat, add 1 tbsp oil, add the tomatoes, onion and garlic. Saute for 5-7 minutes.

2 tbsp oil

4 roma tomatoes, quartered

1 onion, roughly chopped

6 cloves garlic
Step 2
Add the dried peppers and saute for another 5 minutes, making sure not to burn the dry peppers.

5 guajillo chiles, stems & seeds removed

4 chiles de arbol
Step 3
Add the mixture of veggies to a blender along with the chipotle peppers, use 3 chipotle peppers in adobo sauce OR 3 tbsp of chopped chipotle peppers(some stores sell them in jars already chopped) and add 1 cup of water. Blend until fully smooth.

3 in chipotle peppers adobo

8 cups water
Step 4
To a large soup pot on medium high heat, add the remaining 1 tbsp oil, the blended sauce and the remaining 7 cups of water.

2 tbsp oil

8 cups water
Step 5
Add in whatever seafood seasoning you are using and the ground shrimp, mix to combine.

2 tbsp seafood seasoning (old bay, I used a local seafood seasoning)

2 tbsp ground shrimp (optional)
Step 6
Once the broth starts to simmer, add in the veggies that take the longest to cook, which are the potatoes, carrots and celery. Cook for 8 minutes.

1 lb baby gold potatoes, diced

3 carrots, diced

3 celery stalks, diced
Step 7
Next add in the corn and cook for 6 more minutes.

3 corn cobs, cut into thirds
Step 8
Now add in the diced bell peppers and the diced calabacitas (or zucchini), cook for 4 more minutes.

2 bell peppers, diced

3 calabacitas, diced (or 2 zucchini)
Step 9
Dice the cod filet into 1 inch cubes.

1 lb cod filet
Step 10
Add the cod and both shrimps, the head on with the peel shrimp and the peeled and deveined shrimp. You can use only one kind, I used the head on shrimp mainly for the presentation. Mix to combine and cook for 5-6 more minutes.

1 lb shrimp, head on

1 lb shrimp, peeled and deveined

1 lb cod filet
Step 11
Add in the cilantro and submerge into the broth. Let simmer for 3-4 more minutes.

1 bunch cilantro
Step 12
At this point taste the soup broth and add any more seasonings to taste if needed.
Step 13
Serve the soup in a bowl, I like to add a scoop of cooked rice(I used my buttery corn rice - recipe is on here and video is also posted), garnish with some more cilantro and finish it off with a squeeze of lime juice. I also ate the soup with a tostada with mashed avocado on top.

rice for serving

lime juice
tostadas

avocado