Yucatan seafood stew Recipe

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Yucatan seafood stew

Artist:	_	Yield:	8
Categories:	Entrees, Exotic, Seafood, Soups & Stews	Rating:	0
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Ingredients:

3/4	cup	Oil, olive
1	large	Garlic, head, roasted
3		Bay leaves
2	quart	Stock, fish OR
		3 bn Coriander
		-- Little Neck
		-- almost black, roughly
8	oz	Fish, angler, OR
1/2	cup	Juice, lime
		-- peeled, skin stripped
		-- Chipotle or Jalapeno
		-- substituted.)
		-- debearded
8	oz	Rock Cod, filet
1		Lobster, parboiled
8		Shrimp, parboiled
		-- shell
1	med	Onion, chopped
		-- chopped
2		Allspice, crushed
2	quart	Stock, chicken
8		Clams, Manilla, or
8	large	Tomatoes, grilled until
		-- chopped
8	oz	Fish, monkfish
2		Chilies, Pasilla, roasted
		-- off, and julienned (2
		-- chilies can be
12		Mussels, scrubbed
8	oz	Tuna, filet
8	oz	Ling Cod, filet
		-- (up to two pounds)
4	large	Oysters, removed from
4	small	Squid, fresh

Procedures:

1	Heat a large saute pan and add olive oil.
2	Saute the onion, toasted garlic, cloves, bay leaves, and allspice for about 10 minutes.
3	(do not brown).
4	meanwhile, heat the fish stock (or chicken) in a saucepan.
5	to the saute pan, add 1 bunch of coriander (tied together), all of the clams, and the grilled tomatoes.
6	Turn the heat up to high and bring to a boil.
7	add 2 cups of heated fish stock, cover, and steam to open the clams (about 5 minutes).
8	Replenish fish stock as needed to keep ingredients covered.
9	add the angler fish, lime juice (to taste), and chilies.
10	If necessary, add more coriander and roasted garlic.
11	Continue cooking for 2 minutes, then bring to a rolling boil and add mussels.
12	(note: mussels open quickly).
13	add 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).
15	remove tied bunch of coriander, then cook covered for 2-3 minutes and serve.
16	garnish with fresh coriander.