This is an ancient seafood soup recipe that originated in the state of Michoacan.
This recipe uses Masa Harina to thicken the broth.
DIRECTIONS:
- In a large and deep pot, heat the oil and sauté the onion and garlic.
- Once transparent, add the tomato and puree using a potato smasher.
- Bring to a boil and add the boiling water, prawns, coriander, spring onion, oregano, salt and chillies.
- Once it boils again, add the dissolved Masa Harina and keep stirring.
- Check seasoning.
- Serve with a salsa of your choice and corn tortillas on the side.
Buen Provecho!
