September 18, 2018
Soups/Stews, Fish, Tilapia,
Shellfish, Shrimp, Vegetables, Gluten-Free, No Eggs, Non-Dairy, Canned Tomatoes, Spicy more
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"Mexican fish stew"
Cut fish in two inch pieces
Marinate fish in juice of limes
Meanwhile in stock pot
Heat oil add onion
Add garlic, carrots, spices, stock, tomatoes and bay leaf
Simmer for 30 minutes
Add fish and juice
Simmer 10 more minutes
Add shrimp, pico de gallo and zucchini
Remove bay leaf
Serve in shallow soup bowl
Garnish with cilantro
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