Cazuela de Mariscos Baja

Step by stepInstructions

1. Heat the olive oil in a large clay pot or heavy pot and soften the onion, about three minutes; add the garlic and cook one minute more.
2. Stir in the blended guajillo-tomato salsa and cook, stirring, until it darkens slightly, about five minutes.
3. Pour in the fish stock, add the oregano, and bring to a gentle simmer; season with salt and pepper.
4. Add the firm fish and squid first and simmer for five minutes.
5. Add the shrimp and clams, cover, and cook until the shrimp are pink and the clams have opened, about five to seven minutes.
6. Discard any unopened clams, scatter in the cilantro, and serve bubbling hot in the pot with lime wedges and tortillas.