4 ounces cleaned baby octopus, cut into individual tentacles
3/4 cup fresh cilantro leaves and stems, about 1 small bunch
4 ounces unpeeled jumbo shrimp
12 ounces catfish fillets, cut into 12 pieces
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.
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