John's Fish & Shrimp Soup

Recipe from John Stacy, Facebook

1 7 oz can Chipotle peppers in adobo sauce
2 lbs shrimp w/head and shells on. 
8-10 fish fillets (white meat fish- tilapia, cod, halibut).
4-6 cloves garlic
2 large white onions quartered
5 large tomatoes quartered 
4 guajillo dried chili pods
6 white potatoes quartered
3 chayote squash quartered
3 celery stalks finely diced
2 extra large/thick stew carrots (or 6 normal carrots) cut. 1" chunks
1 bunch cilantro diced
1 bunch Italian Parsley diced
1 bunch Epozote diced
1 red bell pepper diced

-Remove shrimp heads and shells and place in bowl. 
-Remove the "vein" and rinse the shrimp and set aside in bowl (refrigerate).

In a large deep pot:
20 cups filtered water
Shrimp heads and shells
2 tablespoons Knorr chicken flavor bouillon powder
3 bay leaves
1 teaspoon oregano 
Bring to rolling boil and cook for 30-40 min med high heat.
Strain out the shrimp heads/shells broth and set aside liquid in a large pot.

In a small pot: 
4 guajillo peppers (remove stems and seeds). 
Add 3-4 cups water and bring to a rolling boil.
Set aside (don't throw away guajillo liquid).

In a food processor or blender:
Add 4 large quartered tomatoes, garlic, onion, guajillo peppers, can of chipotle peppers, salt and guajillo liquid and blend fine. (You may need to do it in two batches to process).
Strain into a large bowl.

In large pot:
On high heat
2-3 tablespoons oil 
Add 3 small white onions sliced
Add 3 celery stalks finely diced
3 Bay Leaves
1 teaspoon oregano
1 teaspooon ground coriander
Salt
Pepper 
Saute for 3 minutes

Add the strained chipotle, guajillo & tomato liquid (8-9 cups approx).
Bring to a boil.
Add carrots, chayote squash and potatoes cook for 15 minutes.
Add chopped Cilantro, Italian Parsley and Epazote (1 cup each).
Add shrimp broth and bring to a boil.
Reduce to medium heat.
Add fish fillets cook 5 minutes.
Add shrimp cook 5 minutes and then reduce to low simmer.
-Garnish with diced white onions and diced cilantro 
Enjoy!