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Yucatan Seafood Stew

Yucatan Seafood Stew recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 445.1
Dietary: Gluten-free
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
  • 3/4 cup olive oil
  • 2 ea roasted pasilla chilies
  • 1 md onion, chopped
  • 1 lg head garlic, roasted
  • 3 ea chipotle or jalapeno chilies
  • 2 ea bay leaves
  • 2 ea allspice berries, crushed
  • 4 qt fish stock (or chicken stock)
  • 12 ea mussels, scrubbed and debearded
  • 2 bn fresh coriander (cilantro)
  • 8 oz tuna fillet, cut into 1-inch cubes
  • 8 ea Manila clams or Little Neck clams
  • 8 oz rock cod fillet, cut into 1-inch cubes
  • 8 oz ling cod fillet, cut into 1-inch cubes
  • 8 lg tomatoes, grilled until charred
  • 1 ea lobster, parboiled (up to 2 lbs)
  • 8 ea shrimp, parboiled
  • 8 oz angler fish fillet, cut into 1-inch cubes
  • 8 oz monkfish fillet, cut into 1-inch cubes
  • 4 lg oysters, removed from shell
  • 1/2 c fresh lime juice
  • 4 sm fresh squid
Directions
  1. 1
    Prepare all seafood by cleaning and cutting fish into 1-inch cubes. Ensure mussels are scrubbed and debearded.
  2. 2
    Grill tomatoes until skin is charred and blistered.
  3. 3
    In a large saut pan, heat olive oil over medium heat.
  4. 4
    Add chopped onion, roasted garlic cloves, bay leaves, and crushed allspice. Saut for about 10 minutes until softened but not browned.
  5. 5
    Meanwhile, heat fish stock in a separate saucepan.
  6. 6
    Add the roasted pasilla chilies and chipotle or jalapeno chilies to the saut pan.
  7. 7
    Add the grilled tomatoes and one bunch of coriander (tied together with kitchen twine) to the pan.
  8. 8
    Pour in 2 cups of the heated fish stock. Cover the pan and bring to a boil.
  9. 9
    Add the clams. Cover and steam for about 5 minutes until clams begin to open.
  10. 10
    Add more hot fish stock as needed to keep the ingredients partially submerged.
  11. 11
    Add the angler fish, monkfish, rock cod, and ling cod. Season with lime juice to taste.
  12. 12
    Bring the stew to a rolling boil. Add the mussels.
  13. 13
    Add the tuna, lobster, shrimp, oysters, and squid.
  14. 14
    Cover and cook for 2-3 minutes, just until the shellfish open and fish is opaque.
  15. 15
    Remove the tied bunch of coriander and bay leaves.
  16. 16
    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.

Keywords: yucatan, seafood, stew, shrimp, clams, mussels, fish, cilantro, lime, pasilla, chilies, mexican, broth, shellfish, quick, dinner, healthy, protein, summer, fresh
Read it online: https://www.chefs-mate.com/recipe/yucatan-seafood-stew/