Ingredients:

  • 1 lb shrimp shells and heads
  • 2 dried guajillo chiles, stems and seeds removed
  • 1 medium white onion, quartered
  • 4 cloves garlic, smashed
  • 8 cups water
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 lb firm white fish fillets, cut into 1-inch chunks
  • 1 lb raw shrimp, peeled and deveined
  • 2 medium carrots, sliced into rounds
  • 2 medium potatoes, peeled and cubed
  • 1 medium zucchini, sliced into half-moons
  • 1 tsp dried oregano
  • 1/2 cup fresh cilantro, chopped
  • 2 limes, cut into wedges
  • 1 small red onion, finely diced
  • 1 avocado, sliced

Instructions:

  1. Heat the oil in a large stockpot over medium-high heat. Add the shrimp shells and sauté for 3-5 minutes until they turn vibrant orange and smell toasted.
  2. Add the quartered onion and smashed garlic to the pot, stirring until fragrant. Pour in the water, bring to a boil, then reduce to a simmer for 15 minutes to extract the seafood essence.
  3. Soak the guajillo chiles in hot water for 10 minutes until soft. Blend the softened chiles with a splash of the soaking water until a smooth paste forms. Strain the paste through a fine-mesh sieve into the simmering stockpot.
  4. Stir in the sliced carrots and cubed potatoes. Simmer for 10-12 minutes. Once nearly tender, add the zucchini slices and cook until fork-tender.
  5. Gently fold in the fish chunks and raw shrimp. Simmer for 3-5 minutes until the shrimp are opaque and the fish flakes easily. Stir in the oregano and salt.
  6. Serve the soup garnished with chopped cilantro, diced red onion, sliced avocado, and lime wedges.