This vibrant Yucatan Seafood Stew is a celebration of fresh coastal flavors, combining a medley of tender white fish, succulent shrimp, and sweet clams in a light, aromatic broth. The dish is deeply flavored with roasted pasilla chilies, fresh cilantro, and bright lime juice, creating a perfect balance of heat and acidity. Ideal for a special weeknight dinner or a festive gathering, it comes together quickly using fresh ingredients. The stew is best served immediately in large shallow bowls, garnished with fresh cilantro and a squeeze of lime. It pairs beautifully with crusty bread or simple rice to soak up the delicious, herb-infused broth.
Yucatan Seafood Stew
Description
This vibrant Yucatan Seafood Stew is a celebration of fresh coastal flavors, combining a medley of tender white fish, succulent shrimp, and sweet clams in a light, aromatic broth. The dish is deeply flavored with roasted pasilla chilies, fresh cilantro, and bright lime juice, creating a perfect balance of heat and acidity. Ideal for a special weeknight dinner or a festive gathering, it comes together quickly using fresh ingredients. The stew is best served immediately in large shallow bowls, garnished with fresh cilantro and a squeeze of lime. It pairs beautifully with crusty bread or simple rice to soak up the delicious, herb-infused broth.Ingredients
Directions
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Prepare all seafood by cleaning and cutting fish into 1-inch cubes. Ensure mussels are scrubbed and debearded.
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Grill tomatoes until skin is charred and blistered.
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In a large saut pan, heat olive oil over medium heat.
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Add chopped onion, roasted garlic cloves, bay leaves, and crushed allspice. Saut for about 10 minutes until softened but not browned.
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Meanwhile, heat fish stock in a separate saucepan.
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Add the roasted pasilla chilies and chipotle or jalapeno chilies to the saut pan.
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Add the grilled tomatoes and one bunch of coriander (tied together with kitchen twine) to the pan.
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Pour in 2 cups of the heated fish stock. Cover the pan and bring to a boil.
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Add the clams. Cover and steam for about 5 minutes until clams begin to open.
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Add more hot fish stock as needed to keep the ingredients partially submerged.
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Add the angler fish, monkfish, rock cod, and ling cod. Season with lime juice to taste.
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Bring the stew to a rolling boil. Add the mussels.
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Add the tuna, lobster, shrimp, oysters, and squid.
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Cover and cook for 2-3 minutes, just until the shellfish open and fish is opaque.
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Remove the tied bunch of coriander and bay leaves.
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Serve immediately in warm bowls, 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 be skinless and cut into uniform 1-inch cubes for even cooking.
Mussels and clams should be discarded if they do not open after cooking.
If fresh squid is unavailable, you may substitute with pre-cooked calamari rings, added at the very end just to heat through.
The coriander bunch tied together acts as an aromatic bundle; remove before serving.
For a spicier version, increase the number of chipotle or jalapeno chilies.
This dish is best served immediately; seafood continues to cook in the residual heat and can become rubbery if overcooked or reheated excessively.
