Pepper, shrimp and bay leaf.


enough cooking spray
2 tablespoons minced garlic
1 cup onion, finely chopped
2 cups of shrimp head, and shells
1 fish head, or fish tail
1/2 cups red bell pepper, in thin strips
1/4 cups tomato paste
2 tablespoons Chipotle Del Monte Chiles
6 cups of water
2 bay
plenty of cooking spray
1 cup shrimp, cleaned, headless, shelled
1 cup mussels, cleaned, in shell
1 cup of clam
1 cup squid, in rings
1 can of Del Monte Vegetable Salad
1 can of Del Monte cooked cubed potatoes
1 cup white fish, in medium cubes
enough of salt
enough of pepper
to taste parsley, to decorate
to taste lemon, to accompany


In a saucepan over medium heat, add cooking spray.

When hot, add the minced Del Monte Garlic and onion and cook for 5 minutes. Add the heads, shrimp shell, fish head, red bell pepper, tomato paste and Del Monte chipotle peppers and cook for 5 to 8 minutes or until shrimp change color.

Add the water and bay leaf and cook for 15 minutes.

Strain and reserve the broth.
In a pot add cooking spray and when it is very hot, add the shrimp and squid and cook for 5 minutes.

Pour in the strained broth, the mussels and the clam. Cook for 10 more minutes and add the Del Monte Vegetable Salad, Del Monte Cubed Potato and fish. Season with salt, pepper and cook for 5 more minutes.

Serve the seafood soup in a bowl, decorate with parsley leaves and accompany with lemon.