Sopa de Mariscos Baja

Step by stepInstructions

1. Toast the guajillo chiles in a dry skillet, then soak them in hot water for ten minutes; blend with a cup of the soaking water until smooth.
2. Heat the olive oil in a large pot and soften the onion, about three minutes; add the garlic and cook one minute more.
3. Stir in the blended tomato and chile and cook until the sauce deepens in color, about five minutes.
4. Add the fish stock and oregano, season with salt and pepper, and bring to a simmer.
5. Add the fish and squid and simmer for five minutes.
6. Add the shrimp and clams, cover, and cook until the shrimp are pink and the clams have opened, about five minutes more.
7. Discard any unopened clams, stir in the cilantro, and serve in deep bowls with lime wedges.