Method

Heat smooth river stones (or oven-safe rocks) in a fire or at 300°C in an oven for 30 minutes until as hot as possible.
About 30 min
In a clay pot or heatproof gourd, combine sliced tomatoes, tomatillos, onion, serrano, cilantro, salt, and water.
About 5 min
Add shrimp and fish pieces to the cold broth.
About 2 min
Using tongs, carefully drop 2–3 very hot stones into the pot. The broth will boil violently and cook everything in 2–3 minutes.
About 3 min
Remove stones carefully. Taste for salt. Serve immediately with lime and warm tortillas.
About 3 min

Nutrition per serving (estimate)

Contains: shellfish, fish