Ingredients:
- 2 liters of water
- 2 kilos of fish bones
- 1 cup of dry white wine
- 4 medium carrots, sliced very thin
- 1/kilo of pores split in 4
- 1 small turnip
- 1 white onion
- 4 garlic cloves
- 10 sprigs of parsley
- 4 bay leaves
- 10 black peppers
- 2 tablespoons chicken broth or salt to taste
- 500 grams of medium shrimp
- 250 grams of scallops
- 20 washed clams
- 300 grams of cooked octopus and in pieces
- 600 grams of raw octopus
- 500 grams of fish pieces
- 50 grams of cooked jaiva pulp
For the sauce:
- 3/4 kilo of roasted tomato
- 3 garlic cloves
- 1/2 kilo of onion
- 4 guajillo chiles deveined, seeded and soaked in hot
- water
- 1/3 of olive oil
- epazote to taste
Preparation:
1. A foamed broth is made very well with the first 12 ingredients.
2. The shrimp are submerged in the broth for 5 to 7 minutes or until cooked, then they are removed and stored, the tripe is cooked for 1 minute in the broth and the pieces of fish are cut 2 by 2 centimeters, submerging them for 5 minutes in the broth.
3. To make the sauce, grind the tomatoes, garlic, onion and chilies, which are fried in olive oil.
4. Add the strained broth that is flavored with herbs and correct the seasoning, then add all the fish and shellfish.
It is served piping hot with fresh epazote leaves.