Ingredients:
1 cup chopped onion
5 cloves garlic, chopped
15.5 ounce can diced fire roasted tomatoes (with juice)
1 cup water
3 tablespoons ground Pasilla chili powder
8 ounces peeled turnip, diced
8 ounces small white potatoes, diced
8 ounces carrot, peeled and oblique cut (or diced)
2 Knorr “Caldo de Cameron” bouillon cubes or shrimp bouillon
4 teaspoons fish base
7 cups water (or may use shrimp and fish stocks and omit bouillon and fish base)
10 ounces boneless tilapia or similar fish
10 ounces octopus
10 ounces deveined ez-peel shrimp (with shells on)
10 ounces assorted seafood (calamari rings, mussels, clams, shrimp)(scrub shells of clams and mussels if not done already)(discard any shells that do not open during cooking)
lime wedges
chopped cilantro
sliced fresh serrano or fresh jalapeno peppers
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