YUCATAN STEW

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Yucatan Stew image

Provided by Food Network

Yield 1 serving

Number Of Ingredients 12

3 Littleneck clams
4 Prince Edward Island mussels
1 tablespoon of chopped garlic
1/4 cup of sliced white onions
2 tablespoons diced Roma tomatoes
1/2 cup fish stock or bottled clam juice
3 Medium sized shrimp (peeled and deveined)
4 ounces fresh whitefish fillet (grouper, snapper, flounder)
1 tablespoon dry chile puree (ancho, pasilla, guijilb)
3 ounces fresh calamari (pealed and cut in 1/2 inch rings)
1/2 cup coconut milk
1 tablespoon chopped cilantro

Steps:

  • Begin with a hot skillet. Saute the clams and mussels for two minutes. Then add chopped garlic. Cook for a minute (be careful not to burn garlic). Then, add onions and tomatoes and cook for 2 minutes. Next, add fish stock as mussels and clams begin to open. Add shrimp, whitefish and chile puree. Cook for three minutes. At this point add calamari, coconut milk cilantro. Cook for a minute more and serve in halved coconut.

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