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MazatláN Fisherman's Stew (Mexican Bouillabaisse)

MazatláN Fisherman's Stew (Mexican Bouillabaisse)
Main Ingredient: Shrimp Various Fish Cheese Tomatoes

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MazatláN Fisherman's Stew (Mexican Bouillabaisse) ingredients

  • ***Broth***
  • 4 lb fish bones
  • 2 c white wine
  • 6 Roma Tomatoes
  • 2483527⁄624973141 c Lime Juice
  • 3 c Onion, chopped
  • 4 T garlic, minced
  • 372529⁄-2009260032 c Celery, chopped
  • 372529⁄-2009260032 c Carrots, chopped
  • 1 gal water
  • ***Stew***
  • 2483527⁄624973141 c Cacique brand Cotija cheese -- crumbled
  • 4 lobster tails -- cut in half
  • 2 lb shrimp
  • 2 lb fish -- cut in 1 cubes
  • 2483527⁄624973141 lb Tomatoes, chopped
  • 1 c Cilantro, chopped

Cooking MazatláN Fisherman's Stew (Mexican Bouillabaisse)

1. * 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.
2. Skimi off any foam or residue.
3. Simmeri f or 2 hours.
4. Straini and return to pot. Add the rest of the raw ingredients and s immer for 10 minutes.
5. Serve topped with Cotija and cilantro.


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