FISH SOUP GUADALAJARA-STYLE

Steps:

• Pull off and discard the stringy beards from the mussels. Scrub the mussels as necessary and drain them well. Set aside.
• Shell and devein the shrimp. Reserve both the shrimp and the shells. Cut each shrimp into three pieces. Set aside.
• Cut the tomatoes into small cubes. There should be about two cups. Set aside.
• Peel the potato and cut it into one-quarter-inch cubes. There should be about one and one-half cups. Cover with cold water and set aside.
• Put the mussels and shrimp shells in a kettle and add the four cups of water. Bring to the boil and cook one minute or until the mussels open. Drain well, reserving both the broth and the mussels and discarding the shrimp and mussel shells. Strain the broth through a fine sieve. There should be about five cups. Set aside.
• Heat the oil in a kettle and add the onions and garlic. Cook briefly, stirring, until onions are wilted. Add the celery and cook, stirring, one minute.
• Add the tomatoes and cook, stirring, about three minutes. Add the reserved broth, salt and pepper and bring to the boil. Cook 10 minutes.
• Drain the potato cubes and add them. Cook 10 minutes or until potatoes are tender.
• Add the shrimp and reserved mussels and cook about 10 seconds. Remove from the heat and serve immediately.
• To serve, spoon one or two tablespoons of the salsa cruda with avocado in each of six or eight hot soup bowls or, preferably, earthenware mugs and fill the bowls or mugs with soup. Sprinkle cilantro over all. The remaining salsa cruda with avocado may be added according to individual appetite.