Caldo De Mariscos (Seafood Soup) - Edible Dallas and Fort Worth

Ingredients

• 1 pound cleaned squid, optional
• 6 cups water, fish, chicken or vegetable broth
• 1 small white or yellow onion, peeled, optional
• 2 whole cloves of garlic, optional
• 1 (15-ounce) can diced fire-roasted tomatoes
• 2 cups coarsely chopped white or yellow onion
• 2 cloves garlic, coarsely chopped
• 3 chiles guajillo (plus 2 chiles arbol for more heat as desired), rinsed, stems and seeds removed
• 2 tablespoons vegetable or extra-virgin olive oil
• 1 pound potatoes, unpeeled, cut into bite-size pieces
• 3 bay leaves
• 3 sprigs of cilantro
• 1 ½ teaspoons salt or to taste
• 1 pound mussels or 2 pounds clams in shells
• 1 pound white fish fillets, such as cod, grouper, snapper, etc., cut into 1-inch cubes
• 1 pound shrimp, peeled and deveined