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Crazy Fish and Seafood Broth

10 mins
30 mins
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Delicious fish stock recipe in the style of the state of Nayarit, in Mexico. The preparation of the crazy broth is simple, delicious and with all the traditional flavor of a Mexican recipe that you like so much. A typical dish that you are going to love.
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4 portions
  • 80 grams seafood, (mussel)
  • 80 grams octopus
  • 120 grams tilapia type fish
  • 100 grams crab
  • 120 grams shrimp, crystal
  • 370 grams tomtato
  • 1 clove garlic
  • 60 grams Dry shrimp
  • 30 grams red onion
  • 20 milliliters oil
  • 40 grams onion, white
  • 1 teaspoon aromatic herb
  • 1 ounce brandy
  • 1 leek, chopped
  • 80 grams guajillo chili
  • 1 1/2 liters fish soup
  • 4 tablespoons fresh coriander
  • pinches sea salt
  • 4 tablespoons green bell pepper
  • 5 milliliters olive oil


This is a recipe from the state of Nayarit. To prepare it, first fry chopped white onion, a minced garlic clove, deveined guajillo chili and cut into thin rings in oil, fry until golden.
Shrimp shells (skin) are added, we fry it for flavor. Add the bell pepper, aromatic herbs, thyme and bay leaf. We let the peels turn orange
We flamed with an ounce of brandy being very careful not to burn ourselves. Next, we add diced tomatoes and smoked fish, which is a fish broth made from bones. If you don't have smoke, use traditional fish broth.
Let cook for a couple of minutes and then grind everything in a blender. It is strained and they are put to cook with the seafood, at the end add fish that is what takes less time to cook. Bring to a boil until the seafood is done.
Garnish with red onion and avocado, add a few drops of olive oil.


Accompany with flour tortillas.


Cook the bones and the fish head with vegetables for 20 minutes, to make the fish smoke.

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Asuncion Mena
17/05/2016 17:56:49
A través de iOS Muy interesabtes las cascaras de camaron

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