Seafood can be a little intimidating so choose whatever type of fish or shellfish your comfortable with here. The dried fish in this dish really makes the broth flavorful and gives it a rich umami flavor. Don't forget to add a touch of mezcal for some smokiness!
2 guajillos chiles seeded
2 pasillas chilies seeded
4 chili de arbols seeded
1 onion roasted
2 garlic cloves roasted
7 big Dried shrimp
Soak dried shrimp in cold water for 5 minutes. Drain and repeat 5 times. This will remove some extra salt. Roast peppers, onions, garlic and shrimp. Put water in a sauce pan and soften peppers 5 minutes.
Blend peppers, onions, garlic, and shrimp in food processer. Add in water from the peppers as needed. Strain the mixture to get out any shrimp shells that didn't blend.
Take blended liquid and cook with chicken fat for 5 minutes. Add chicken stock and mezcal and cook for another 5 minutes.
Add in seafood and cover. The dish is ready when the shells are all open. Top with some cilantro or parsley.