This Yucatan Seafood Stew is a celebration of the sea, blending smoky grilled tomatoes with aromatic roasted garlic and earthy allspice. The rich fish or chicken stock forms a savory base that gently steams the clams and mussels, infusing them with flavor while keeping them tender. Angler fish, monkfish, tuna, and cod are added in stages to ensure perfect doneness, while the final addition of lobster, shrimp, oysters, and squid provides a luxurious texture. Bright lime juice and fiery roasted pasilla chilies cut through the richness, creating a balanced, complex broth. It&# 226;ÂÂs an impressive yet straightforward dish perfect for weekend gatherings or special dinners where you want to showcase fresh, high-quality seafood.
Yucatan Seafood Stew
Description
This Yucatan Seafood Stew is a celebration of the sea, blending smoky grilled tomatoes with aromatic roasted garlic and earthy allspice. The rich fish or chicken stock forms a savory base that gently steams the clams and mussels, infusing them with flavor while keeping them tender. Angler fish, monkfish, tuna, and cod are added in stages to ensure perfect doneness, while the final addition of lobster, shrimp, oysters, and squid provides a luxurious texture. Bright lime juice and fiery roasted pasilla chilies cut through the richness, creating a balanced, complex broth. It's an impressive yet straightforward dish perfect for weekend gatherings or special dinners where you want to showcase fresh, high-quality seafood.Ingredients
Directions
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Heat a large sauté pan over medium heat and add the olive oil.
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Add the chopped onion, roasted garlic cloves, bay leaves, and crushed allspice.
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Sauté the aromatics for about 10 minutes until softened, but do not let them brown.
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Meanwhile, heat the fish stock (or chicken stock) in a separate saucepan.
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Tie together 1 bunch of coriander stems and add it to the sauté pan along with the clams and grilled tomatoes.
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Turn the heat up to high and bring the mixture to a boil.
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Add 2 cups of the heated fish stock, cover the pan, and steam for about 5 minutes until the clams open.
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Replenish the fish stock with more heated stock as needed to keep the ingredients covered.
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Add the angler fish (or monkfish), lime juice, and julienned chilies.
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If desired, add more coriander sprigs and roasted garlic for extra flavor.
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Continue cooking for 2 minutes, then bring the stew to a rolling boil and add the mussels.
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Cover and cook briefly until the mussels begin to open.
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Add the remaining fish fillets (tuna and cod), ensuring they are skinless and cut into 1-inch cubes.
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Add the lobster, shrimp, oysters, and squid to the pot.
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Remove the tied bunch of coriander stems.
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Cover and cook for 2-3 minutes until all seafood is opaque and cooked through.
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Serve immediately, garnished with fresh chopped coriander.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 445.1kcal
- % Daily Value *
- Total Fat 45.1g70%
- Saturated Fat 6.8g34%
- Cholesterol 0.0mg0%
- Sodium 5.2mg1%
- Total Carbohydrate 10.6g4%
- Dietary Fiber 0.9g4%
- Sugars 1.3g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
All fish should have the skin removed and be cut into 1-inch cubes before adding to the stew.
Mussels open quickly; keep an eye on them to prevent overcooking.
Chipotle or Jalapeno chilies can be substituted for Pasilla chilies if preferred.
Ensure all shellfish are fresh and properly scrubbed before cooking.
