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

Directions:

Place onion, garlic and canned tomatoes with juice in a saucepan and simmer 15 minutes; allow to cool a bit so you can puree it.

Puree tomato mixture in a food processor or use a hand-held blending stick in the pan, your choice.

Add pasilla chili powder, diced vegetables, bouillon cubes, fish base and water to pan and stir.

Bring soup to a boil, then reduce heat and simmer, covered, for 20 minutes, stirring occasionally.

Gently add the whole fish fillet, and the other seafood to the pan and continue to cook for another 5-10 minutes until shells on clams have opened and the fish is firm and opaque.

Serve soup garnished with cilantro and serrano peppers, and a wedge of lime to squeeze into the soup.

Enjoy !!