Seafood Stew (Seafood with Coconut Water; Ariscos con Agua de Coco) ►
This stew cooks very quickly, in under 8 minutes. Fresh seafood is simmered in salsa verde; coconut water and fish stock are added to finish the stew. Martinez says it is typical of many easy Mexican dishes cooked in a single pan.
- Coconut - 1
- Unsalted Butter - 3 tablespoons
- Salsa Verde - 1 cup
- Mint Leaves - 1 cup, fresh, loosely packed and finely chopped after measuring
- Sea Scallops - 1/2 pound
- Shrimp - 1/4 pound, medium, peeled and deveined
- Salmon Fillet - 6 ounces, skinned and cut into 1-inch cubes
- Fish Stock - 1/2 cup
- Salt to taste
With an ice pick, pierce two of the “eyes” in the coconut. Drain the coconut water into a small bowl, then strain. (If there is not enough coconut water for 1 cup, add cold water to make 1 cup.)
Heat the butter in a large skillet over medium to high heat until bubbling. Add the salsa and chopped mint. Cook for 2 minutes, stirring often. Add the scallops, shrimp, and cubed salmon. Cook, stirring constantly, for 2 to 3 minutes. Add the coconut water and fish stock. Season with salt. Simmer, uncovered, just until the fish is cooked through and opaque, another 2 to 3 minutes. Serve immediately.