In an extra-large stockpot, combine the chopped tomatoes
, tomato sauce
, carrots, zucchini
, onions, peppers, jalapeno
, salt, pepper, garlic salt
, oregano, cilantro, parsley and 8 cups water. Bring to a boil and cook for 15 minutes.
Add the salmon, snapper and crab, and cook for 3 minutes. Add the clams and mussels
, and cook until the shells open. Add the shrimp
and cook just until opaque.