|Seafood Soup With Chilies and Tomatoes|
To prepare fish stock,place water,onions,garlic,peppercorns and salt in medium stockpot and bring to a boil.Add fish heads and simmer 40 minutes,then add fish and continue cooking 25 minutes more.Remove from heat,strain stock and discard solids.Set stock aside..
To prepare soup base,heat oil in heavy saucepan over medium heat.Saute onions and garlic until lightly browned,about 5 minutes.Add tomatoes and cook until mixture is thick,about 20 minutes.Add oregano,pepper and salt to taste.Gradually add chilies and reserved fish stock.Recipe may be prepared to this point 1 day in advance..
Before serving,heat soup base to a simmer,Add fish chunks and shrimp and cook on medium low heat for 8 minutes.Taste and adjust seasonings.Serve immediately with jalapeno strips on the side to garnish.Makes 8 servings..
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