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Yucatan seafood stew
Artist: _
Categories: Entrees, Exotic, Seafood, Soups & Stews
Yield: 8
Rating: 0
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Ingredients:
3/4 cupOil, olive
1 largeGarlic, head, roasted
3 Bay leaves
2 quartStock, fish OR
3 bn Coriander
-- Little Neck
-- almost black, roughly
8 ozFish, angler, OR
1/2 cupJuice, lime
-- peeled, skin stripped
-- Chipotle or Jalapeno
-- substituted.)
-- debearded
8 ozRock Cod, filet
1 Lobster, parboiled
8 Shrimp, parboiled
-- shell
1 medOnion, chopped
-- chopped
2 Allspice, crushed
2 quartStock, chicken
8 Clams, Manilla, or
8 largeTomatoes, grilled until
-- chopped
8 ozFish, monkfish
2 Chilies, Pasilla, roasted
-- off, and julienned (2
-- chilies can be
12 Mussels, scrubbed
8 ozTuna, filet
8 ozLing Cod, filet
-- (up to two pounds)
4 largeOysters, removed from
4 smallSquid, fresh
Procedures:
1Heat a large saute pan and add olive oil.
2Saute the onion, toasted garlic, cloves, bay leaves, and allspice for about 10 minutes.
3(do not brown).
4meanwhile, heat the fish stock (or chicken) in a saucepan.
5to the saute pan, add 1 bunch of coriander (tied together), all of the clams, and the grilled tomatoes.
6Turn the heat up to high and bring to a boil.
7add 2 cups of heated fish stock, cover, and steam to open the clams (about 5 minutes).
8Replenish fish stock as needed to keep ingredients covered.
9add the angler fish, lime juice (to taste), and chilies.
10If necessary, add more coriander and roasted garlic.
11Continue cooking for 2 minutes, then bring to a rolling boil and add mussels.
12(note: mussels open quickly).
13add the remainder of the fish (tuna or cod), then lobster, shrimp, oysters, and squid.
14(note: all fish should have the skin removed and be cut into 1-inch cubes).
15remove tied bunch of coriander, then cook covered for 2-3 minutes and serve.
16garnish with fresh coriander.
 
 
 
 

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