INGREDIENTS

• 75 g of shrimp

• 1/2 kg of squid

• 1/2 snapper

• 1/2 octopus

• 1 can of spicy pepitonas

• ½ cup of clean cilantro leaves, julienned

FOR THE SOFRITO

• 1/2 cup of onion cut into small cubes

• 1/2 cup of finely sliced chives

• 1 stalk of leek cut into thin slices

• 5 cloves of crushed garlic

• 1 sweet pepper, finely chopped

• 1/2 can of tomato, blended and strained

PREPARATION

All shellfish and fish are washed and cleaned very well. With the shells of the shrimp, the head and the bones of the fish, make a stock as follows: put the shells of the shrimp and the fish bones in a pot with a whole peeled onion, three whole cloves of garlic, a branch of celery, a branch of chives and a stem of leek, cover it with water, add a tablespoon of salt, and a cup of white wine,

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