Mazatl?n Fisherman's Stew Mexican Bouillabaisse

***Broth*** 4 pounds fish bones

2 cups white wine

6 Roma tomatoes

1/2 cup lime juice

3 cups onion -- chopped

4 tablespoons garlic -- minced

1 1/2 cups celery -- chopped

1 1/2 cups carrots -- chopped

1 gallon water

***Stew*** 1/2 cup Cacique brand Cotija cheese -- crumbled

4 lobster tails -- cut in half

2 pounds shrimp

2 pounds fish -- cut in 1" cubes

3/4 pound tomatoes -- chopped

1 cup cilantro -- chopped

* Any available seafood can be added

Start by making the fish broth with the fish bones: Using a large pot, place th e Roma tomatoes, onion, garlic, celery, and carrots, the lime juice, white wine ,water and fish bones and bring to boil. Skim off any foam or residue. Simmer f or 2 hours. Strain and return to pot. Add the rest of the raw ingredients and s immer for 10 minutes. Serve topped with Cotija and cilantro.