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By L'ecole on May 20, 2013
"Adapted from "Healthy Mexican Cooking" by Velda de La Garza.
This recipe can be made with any combination of seafood (shrimp and fish is typical of South Texas, although we’ve also seen shrimp and octopus, or just fish). It could also be adapted to become a “Caldo de Pollo” by substituting chicken!"
Prep Time: 15 mins
Total Time: 1 hrs 30 mins