*  Exported from  MasterCook  *
 
             Mazatlán Fisherman’s Stew (Mexican Bouillabaisse)
 
 Recipe By     : Cacique USA
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***Broth***
    4      pounds        fish bones
    2      cups          white wine
    6                    Roma tomatoes
      1/2  cup           lime juice
    3      cups          onion -- chopped
    4      tablespoons   garlic -- minced
    1 1/2  cups          celery -- chopped
    1 1/2  cups          carrots -- chopped
    1      gallon        water
                         ***Stew***
      1/2  cup           Cacique brand Cotija cheese -- crumbled
    4                    lobster tails -- cut in half
    2      pounds        shrimp
    2      pounds        fish -- cut in 1 cubes
      3/4  pound         tomatoes -- chopped
    1      cup           cilantro -- chopped
 
 * Any available seafood can be added
 
 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. Skim off any foam or residue. Simmer f
 or 2 hours. Strain and return to pot. Add the rest of the raw ingredients and s
 immer for 10 minutes. Serve topped with Cotija and cilantro.
 
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 NOTES : Cacique USA   http://209.85.37.114/qsite.cgi?Sidˆ3899610&Pid