Encebollado

2 tomatoes
1/2 big onion
2 small sweet peppers
1 handful of cilantro
1/2 cup water
1 tsp chicken bouillon
Cut up veges and boil in big pot until soft. Let cool for about 10 minutes. Then blend in a blender. Put through a strainer to take out the seeds and peels. Put liquid back into the pot and discard seeds and peelings.

Package of frozen yucca
1 tsp salt
1 lb shrimp shell on
3 cans of tuna in oil
1/2 onion
4 limes
Salt
Cilantro
Boil the yucca with the salt. Take the shell off the shrimp but do not discard. Set shrimp aside. Boil the shells in a small amount of water for 5 minutes to get out the shrimp flavor. Then strain and add the liquid to the pot. Discard shells. Add shrimp and tuna to the pot and heat until shrimp is cooked through. Turn off heat and add yucca to the pot. Cut up onions thin and long. Put in a bowl with squeezed lime juice and salt. Squeeze onions a few times. Chop cilantro and add to the pot with half of the onions.