El Charro Cafe Shellfish Soup

El Charro Cafe Restaurant Recipe

2 tablespoons cooking oil
1 cup finely chopped white onion
1 tablespoon garlic puree
8 cups water
1 tablespoon salt
1 tablespoon pepper
2 cups canned stewed tomatoes
1/2 cup red chile peppers, diced
1 cup celery, diced
1 cup frozen peas
1 cup carrots, diced
1 cup green chiles, diced
1 cup fresh tomatoes, diced
1/2 cup fresh cilantro, chopped
1 pound skinned cod fish, cut into 1 inch cubes
1 pound fresh raw medium shrimp, shelled and deveined

lime wedges
fresh cut cilantro
green onions
red chile flakes

In a large stockpot heat the oil over medium heat. Add the chopped white onion and garlic. Saute until the onion turns tender and golden brown.Add 8 cups of water and the salt, pepper, canned tomatoes, chili peppers, celery, peas, carrots, green chilies, fresh tomatoes and cilantro. Simmer until all the flavors have melded together, about 10 minutes. Raise the heat to high and begin to add the seafood. Heat the soup to a rolling boil, then lower the temperature to medium and allow the fish to cook for another five minutes.. Remove the fish from the Heat, and once the soup has cooled down a bit, season the recipe to taste and garnish with lime wedges, cut cilantro, green onions and red chili flakes. Makes 8 to 10 servings.

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