Caldo de Camarones

Luz made this one day for us, and boy did we eat that day.  It is really good.  I remember it was cold and snowing, this caldo hit the spot.  This is her recipe:

2 tbs lard or oil

1 jalapeno pepper

1 small onion

1 small tomato

3 garlic cloves

fresh or dry oregano

7 to 8 cups water

salt & pepper to taste

1 or 2 lbs of shrimp (depending on how much shrimp you want)

1 medium fish (white or cat fish)

3 or 4 zucchini squash

3 carrots

3 corn on the cobs

3 green onions

cilantro

lemon slices

Wash and chop onion, tomato, jalapeno, garlic, carrots, green onions, zucchini, and cilantro.  Clean fish, cut in large pieces.  Clean the back vain from shrimp trying to leave tail on.  Cut each corn in 3 pieces.  In a stew pot add lard/oil until hot add chopped onion, jalapeno, tomato, garlic & oregano. Mix well & cook like if you were making a sauce, add water, carrots, corn, salt & pepper cook for about 15 to 20 minutes.  You can add more garlic if you want too here also.  Add fish & zucchini cook for about 10 minutes, add shrimp green onions and cilantro.  Cook ! for about 2 to 3 minutes, turn off heat, cover and let sit for the favors to mix.  Some people like to add avocado to the caldo, serve it on the soup dishes and add avocado slices.  Cut up extra onion, cilantro, jalapeno peppers, and the lemon slices to set on the table for extra condiments.   Serve with hot corn tortillas or with gorditas & enjoy.