Total Time
35mins
Prep 20 mins
Cook 15 mins

Ingredients Nutrition

Directions

  1. In large stock pot sauté in oil: Tomato, onion, cilantro and chipotle chile.
  2. Add water to cover 1/2 of stockpot.
  3. Boil and bring to a simmer making sure to keep enough water going for a soup consistency.
  4. Add chayote, garbanzos and carrots.
  5. When vegetables are semi-tender add, shark and salmon, simmer until fully cooked.
  6. Add shrimp for 3-4 minutes.
  7. Add shrimp bouillon.
  8. Serve ladle into large soup bowl and add lemon to taste.
  9. Can be serve with tostadas or corn tortillas.
Most Helpful

5 5

Really GOOD! I am a vegetarian, and so had no idea when I had to entertain fish fanatics. I didn't want to do the usual oven baked fish....boring. So I found this and, OMG! I was asked for the recipe, which I didn't give,( hahaha), and I had none left at the end of the night. Being an Aussie and preferring my sharks swimming around in the water, I used sword fish instead. A BIG BIG HIT! THANK YOU, Mrs Ayon!