Sonoran Seafood Stew
Every culture and region has a version of fish stew -- from bouillabaisse on the coast of the Mediterranean to cioppino on the Pacific Coast of California. What makes this one so delicious is the sparkle from the citrus fruit and chilies.
- Clams - 1 dozen
- Mussels - 1 dozen
- Cornmeal or Flour - 1 tablespoon
- Shrimp - 12 large
- Lobster Tails - three, 4- to 6-ounce
- Garlic Cloves - 2, peeled and minced
- Onion - 1/4 cup, chopped
- Olive Oil - 3 tablespoons
- Tomatoes - 3, peeled, seeded, and diced
- Mild green chilies (poblano or Anaheim) - 1/4 cup roasted, peeled, seeded, and chopped
- Capers - 1 tablespoon, drained
- Green Stuffed Olives - 1/4 cup, sliced
- Dried Oregano - 1/2 teaspoon
- Oranges - juice and finely chopped zest of 2 oranges
- Clam Broth - 1 cup
- Dry white wine - 1 cup
- salmon, cabrilla, grouper, sea bass, or other firm-fleshed fish - 1/4 pound, cut into 3/4-inch cubes
- Sonoran Seasoning - 1 teaspoon, (recipe follows)
- Flour tortillas - 6
- Hot Cooked White Rice - 1-1/2 cups
- Lemons - 3
- Limes - 3
- Cilantro Sprigs - 6
- Boiled Crawfish - 6
- Sonoran Seasoning (Makes 24 ounces)
- Salt - 1 pound
- Roasted Chili Powder - 4 tablespoons
- Cumin Seeds - 5 tablespoons
- Chamomile - 4 tablespoons
- Dried orange rind - 3 tablespoons
- Black Peppercorns - 6 tablespoons
- Paprika - 2 tablespoons
- Granulated Onion - 4 tablespoons
- Garlic - 5 tablespoons, granulated
- Star Anise - 3 pieces
Since the stew cooks rapidly, start by cleaning the seafood. Scrub the clams under running water with a brush and soak the mussels for 30 minutes in a bowl of cold water sprinkled with the cornmeal or flour. Scrub the mussels and trim off the beards with a sharp paring knife. Peel and devein the shrimp. Remove the lobster tails from the shell, devein, and split lengthwise.
In a large saucepan, saute the garlic and onion in the olive oil for about 5 minutes, or until softened. Add the tomatoes, chili, capers, olives, oregano, orange juice, clam juice, and white wine and bring to a boil. Reduce for 10 minutes over medium heat, then add the salmon and shellfish, along with the Sonoran Seasoning and the zest.
Cover the pot and let the mixture return to a boil. Reduce the heat to medium-low and simmer, covered, for 10 minutes. Discard any clams or mussels that have not opened.
While the stew is cooking, grill the tortillas on a hot griddle or a skillet and press 1 tortilla into each serving bowl. Top each tortilla with 1/4 cup of rice.
To prepare the garnishes: Cut each lemon and lime in half using a zig-zag pattern, making each cut only to the center of the fruit, until each is cut into two “crowns.”
To serve: Divide the fish and seafood among the bowls, then add the broth and vegetables. Top each with lemon and lime wedges, a sprig of cilantro, and a whole crawfish.
Buzz the ingredients in a blender to combine. Store in a tightly sealed container.