TEAM RECIPE: Caldo de Pescado con Gambas

1. Place Guajillo chilis and 2 tomatoes in medium pot, then cover with water. Bring to a boil and cook for 10 minutes.

2. In large stock pot, heat up grapeseed oil over medium heat. Add cabbage, diced tomatoes, ⅔ of the diced onion, minced garlic, cilantro, epazote, and 3 tablespoons salt. Cook down for 15 minutes, stirring occasionally.

3. Meanwhile, combine remaining garlic, boiled chiles and tomatoes, remaining salt, remaining onion, and 3 cups of water in a blender. You can use the water you used to boil the chiles and tomatoes. Blend until smooth and set aside.

4. Once pot of cabbage/tomatoes has cooked for about 15 minutes, pour contents of blender into the pot and top off with 9 more cups of water. Bring to a boil, then lower heat to a vigorous simmer. Cook for 5 minutes.

5. Next, add remaining vegetables and bring to a boil again. Cook on high for another 10 minutes.

6. Add spot prawns to pot and allow to boil for 1 minute. Then, add rockfish and boil for another 3 minutes until just cooked through. Remove pot from heat, then serve immediately with lime wedges and tostadas or saltine crackers.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.