Caldo de mariscos (caldo de mariscos)

Instructions

1. Sauté the onion, garlic and celery in a drizzle of oil for 3 minutes.
2. Add the diced tomatoes and let them break down for a few minutes.
3. Pour in the fish stock, the peeled chayote cut into cubes and the bay leaf, then cook for 10 minutes.
4. Add the fish fillets cut into pieces and poach for 3 minutes.
5. Add the shrimp and the squid if using, cook for 2 more minutes until they turn pink.
6. Season with salt, pepper and cumin, then add the chopped cilantro.
7. Serve very hot with a lime wedge.