Hope you guys like this recipe..I tried it today.It works wonders during cold rainy weather..You can add frozen shrimp that has been de-sheled, deveined, & without a tail or any frozen fish for convenience (preferably those mentioned).Hint..Hint..Go easy on the chipotle chilies do only 2-3 as they do pack intense spiciness with the heat. If you do not find shrimp bouillon regular seasoned salt or salt to taste works fine..Do add lemon juice to your soup at the end..It cuts thru the spiciness and adds flavor

Servings Size: 4

Ingredients:
1 tablespoon vegetable oil
1 large tomato, diced
1/2 large onion, diced
1 cup cilantro, finely chopped
2 -5 chipotle chiles, drained from can
1 large chayote, cut lengthwise
1 (8 3/4 ounce) can garbanzo beans, drained
2 large carrots, peeled and cut lengthwise
1 lb shark, chunks (or sword fish, halibut)
1 lb salmon, chunks
1 lb shrimp, peeled and deveined
2 -3 tablespoons shrimp, bouillon
5 -6 lemons, halved

Change Measurements: US | Metric
Directions:
Prep Time: 20 mins
Total Time: 35 mins

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

THANKS FOR THIS . I LIKE FOOD LIKE THIS .
SAVING . :thumbup:

mmmmmm thanks for posting this i love stuff like this

This sounds yummy, I will try it for sure