Classic Yucatan Seafood Stew
Yucatan seafood stew loaded with clams, mussels, monkfish, tuna, cod, lobster, shrimp, oysters, and squid in a fire-roasted tomato and lime broth. The Mexican coastal showpiece for a special-occasion table.
YIELD
16 servingsPREP
30 minCOOK
30 minREADY
60 minThis is a coastal Mexican feast in a single pot. The Yucatan Peninsula juts into the Gulf and the Caribbean, and the fishing tradition there shows up in this stew with nine different kinds of seafood layered into one fragrant, lime-spiked broth. It’s a project, but the kind of project that makes guests stop talking when the lid comes off.
The key is the staggered cooking. Each seafood goes in at the right moment so nothing overcooks. Clams need 5 minutes to open. Mussels just 2 to 3. Lobster, shrimp, and oysters get warmed through, not cooked, since they were already parboiled. The squid goes in dead last (cooks for under a minute) so the rings stay tender instead of turning to rubber.
Grilling the tomatoes until almost black is non-skip. Charring the skins adds a smoky depth that raw or canned tomatoes can’t touch, and the natural sugars caramelize in a way that gives the broth its signature roasted-Mexican-kitchen flavor. Same with the head of garlic (roasted whole until soft and sweet), which transforms from sharp to mellow during the slow oven roast.
The pasilla chiles bring smoky-sweet heat, julienned in at the end so they don’t bleed too much color into the broth. Substitute chipotle for more smoke or jalapeno for cleaner heat.
Pro Tips
- Buy from a fish counter, not a supermarket fridge case. Mixed seafood for a stew should be impeccably fresh.
- Tap any clam or mussel that’s open before cooking. Live shellfish close in response. Discard any that don’t.
- Cut all the fish into uniform 1-inch cubes so the cooking time is consistent. Mixed sizes mean some pieces overcook.
- Make the broth base ahead. The aromatics-and-stock stage can be done a day in advance, then reheat and add seafood the day of serving.
Variations
- Swap one of the white fish for snapper or grouper for a more authentic Yucatan profile.
- Stir in a quarter cup of dry white wine with the fish stock for added brightness.
- Add a teaspoon of Mexican achiote paste to the saute for a deeper red color and earthy spice.
Ingredients
pasilla, roasted, peeled, skin stripped, off, and julienned (2, chipotle or jalapeno, chilies can be, substituted.) *
Directions
Heat a large sauté pan and add olive oil. Sauté the onion, toasted garlic, cloves, bay leaves, and allspice for about 10 minutes. (Do not brown.)
Meanwhile, heat the fish stock (or chicken) in a saucepan. To the sauté pan, add 1 bunch of coriander (tied together), all of the clams, and the grilled tomatoes.
Turn the heat up to high and bring to a boil. Add 2 cups of heated fish stock, cover, and steam to open the clams (about 5 minutes). Replenish fish stock as needed to keep ingredients covered. Add the angler fish, lime juice (to taste), and chilies.
If necessary, add more coriander and roasted garlic. Continue cooking for 2 minutes, then bring to a rolling boil and add mussels. (Note: Mussels open quickly.)
Add the remainder of the fish (tuna or cod), then lobster, shrimp, oysters, and squid. (Note: All fish should have the skin removed and be cut into 1-inch cubes.)
Remove tied bunch of coriander, then cook covered for 2 to 3 minutes and serve. Garnish with fresh coriander
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