Caldo de Siete Mares (Seafood Soup)

Peel onion, leaving root end intact and cut in half. Cut 1/2 onion lengthwise into 6 wedges. Coarsely chop remaining 1/2.

Heat oil in 2 gallon stockpot. Cook chopped onion with red pepper until onion is just translucent, about 5 minutes.

Stir in onion wedges, tomatoes, water, Knorr® Shrimp flavor Bouillon Cube(s), squid and octopus. Bring to a boil over high heat. Reduce heat to low and simmer, loosely covered, until octopus and squid are fork-tender, about 25 minutes.

Stir in chopped cilantro and shrimp and cook 2 minutes. Stir in mussels and clams and cook, covered, until shells open, about 2 minutes. (Discard any unopened shells).

Arrange catfish on top of stew and cook until catfish is opaque, about 2 minutes.

Serve, if desired, with lime wedges.