Side Pannel
Yucatan Seafood Stew
Yucatan Seafood Stew
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Soups
Ingredients List
- 3/4 c Oil, olive
- 1 md Onion, chopped
- 1 lg Garlic, head, roasted
- -- chopped
- 3 Bay leaves
- 2 Allspice, crushed
- 2 qt Stock, fish OR
- 2 qt Stock, chicken
- 3 bn Coriander
- 8 Clams, Manilla, or
- -- Little Neck
- 8 lg Tomatoes, grilled until
- -- almost black, roughly
- -- chopped
- 8 oz Fish, angler, OR
- 8 oz Fish, monkfish
- 1/2 c Juice, lime
- 2 Chilies, Pasilla, roasted,
- -- peeled, skin stripped
- -- off, and julienned (2
- -- Chipotle or Jalapeno
- -- chilies can be
- -- substituted.)
- 12 Mussels, scrubbed,
- -- debearded
- 8 oz Tuna, filet
- 8 oz Rock Cod, filet
- 8 oz Ling Cod, filet
- 1 Lobster, parboiled
- -- (up to two pounds)
- 8 Shrimp, parboiled
- 4 lg Oysters, removed from
- -- shell
- 4 sm Squid, fresh
Directions
Heat a large saute pan and add olive oil. Saute 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 saute 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 2-3 minutes and
serve.
Garnish with fresh coriander.
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 saute 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 2-3 minutes and
serve.
Garnish with fresh coriander.
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