Classic Yucatan Seafood Stew
Classic Yucatan Seafood Stew recipe
Yield
16 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
vegetable oil
olive |
|
| 1 | medium |
onions
chopped |
|
| 1 | large |
garlic
head, roasted |
*
|
| 3 |
bay leaves
|
*
|
|
| 2 |
allspice
crushed |
*
|
|
| 2 | quarts |
stock
fish or, 2 qt stock, chicken |
*
|
| 3 | bunch |
coriander
|
*
|
| 8 |
clams
manilla, or little neck |
*
|
|
| 8 | large |
tomatoes
grilled until, almost black, roughly, chopped |
|
| 8 | ounces |
fish
angler, or, 8 oz fish, monkfish |
|
| ½ | cup |
juice
lime |
* |
| 2 |
hot chili peppers
pasilla, roasted, peeled, skin stripped, off, and julienned (2, chipotle or jalapeno, chilies can be, substituted.) |
*
|
|
| 12 |
mussels
scrubbed, debearded |
*
|
|
| 8 | ounces |
tuna fish
filet |
|
| 8 | ounces |
fish, cod
rock |
|
| 8 | ounces |
fish, cod
ling |
|
| 1 |
lobsters
parboiled (up to two pounds) |
*
|
|
| 8 |
shrimp
parboiled |
*
|
|
| 4 | large |
oysters
removed from shell |
*
|
| 4 | small |
squid
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
vegetable oil
olive |
|
| 1 | medium |
onions
chopped |
|
| 1 | large |
garlic
head, roasted |
*
|
| 3 | each |
bay leaves
|
*
|
| 2 | each |
allspice
crushed |
*
|
| 2 | quarts |
stock
fish or, 2 qt stock, chicken |
*
|
| 3 | bunch |
coriander
|
*
|
| 8 | each |
clams
manilla, or little neck |
*
|
| 8 | large |
tomatoes
grilled until, almost black, roughly, chopped |
|
| 231.2 | ml/g |
fish
angler, or, 8 oz fish, monkfish |
|
| 118 | ml |
juice
lime |
* |
| 2 | each |
hot chili peppers
pasilla, roasted, peeled, skin stripped, off, and julienned (2, chipotle or jalapeno, chilies can be, substituted.) |
*
|
| 12 | each |
mussels
scrubbed, debearded |
*
|
| 231.2 | ml/g |
tuna fish
filet |
|
| 231.2 | ml/g |
fish, cod
rock |
|
| 231.2 | ml/g |
fish, cod
ling |
|
| 1 | each |
lobsters
parboiled (up to two pounds) |
*
|
| 8 | each |
shrimp
parboiled |
*
|
| 4 | large |
oysters
removed from shell |
*
|
| 4 | small |
squid
fresh |
*
|
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
