Yucatan Seafood Stew ►
This dish is a wonderful combination of spiced broth and various sorts of fish and shellfish. The broth includes onion and garlic, of course, plus cloves, bay leaves, allspice, and coriander. Pasilla chilies, tomatoes, and lime juice add their own flavor notes. As for the fish and shellfish, get the freshest you can find in the market; the exact fish is not as important as the freshness.
- Olive Oil - 3/4 cup
- 1 white onion, sliced - 1 medium, chopped
- Garlic - 1 large head, roasted and chopped
- Cloves - 2
- Bay Leaves - 3
- Allspice - 2, crushed
- Fish Stock - 1-1/2 to 2 quarts (alt. chicken stock)
- Coriander - 3 bunches
- Clams - 8, Manila or Littleneck
- Tomatoes - 8 large, grilled until almost black, roughly chopped
- Angler Fish - 8 ounces, skinned and cut in 1-inch cubes (alt. monk fish)
- Lime Juice - 1/2 cup fresh
- Pasilla Chilies - 2, roasted, peeled, seeded, and julienned
- Mussels - 1 dozen, scrubbed and debearded
- Tuna Fillet - 8 ounces, skinned and cut in 1-inch cubes
- Rock Cod Fish - 8 ounces, skinned and cut in 1-inch cubes
- Ling Cod Fish - 8 ounces, skinned and cut in 1-inch cubes
- Lobster - 1, 1-1/2 to 2 pounds, parboiled, shells removed, cut into bite-sized pieces
- Shrimp - 8, parboiled, shells removed, black strip removed
- Oysters - 4 large, removed from their shells
- Squid - 8 small, fresh, (roughly chop if the squid are not very small)
Heat a large saute pan and add the olive oil. Saute the onion, toasted garlic, cloves, bay leaves, and allspice for 10 minutes; do not brown. Heat the fish stock in a saucepan.
Add 1 bunch of coriander, tied together, to the saute pan. Add the clams and tomatoes. Turn the heat to high and bring to a boil. Add 2 cups heated fish stock, cover, and steam to open the clams, about 5 minutes. Replenish the fish stock as needed to keep the ingredients covered. Add the angler fish, lime juice to taste, and chilies. If necessary, add more coriander and roasted garlic to taste. Continue cooking for 2 minutes, then bring to a rolling boil and add the mussels. Add the remaining fish, then the lobster, shrimp, oysters, and squid. Remove the coriander and simmer, covered, for 2 to 3 minutes.
To serve: Stem the remaining coriander. With a slotted spoon, divide the various fish and shellfish among soup plates. Ladle the broth over the seafood. Garnish with coriander.