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Yucatan Seafood Stew

Yucatan Seafood Stew is a soups recipe made with Oil Olive, Stock Fish, Stock Chicken, Fish Angler, and Fish Monkfish. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3/4 cup
• 2 qt
• 2 qt
• 8 oz
• 8 oz
• 1/2 cup

Method (preview)

1. 1

   Heat a large saute pan and add olive oil.

2. 2

   Saute the onion, toasted garlic, cloves, bay leaves, and allspice for about 10 minutes. (Do not brown.)

3. 3

   To the saute pan, add 1 bunch of coriander (tied together), all of the clams, and the grilled tomatoes.

4. 4

   Turn the heat up to high and bring to a boil.

5. 5

   Add 2 cups of heated fish stock, cover, and steam to open the clams (about 5 minutes).

6. 6

   Replenish fish stock as needed to keep ingredients covered.

7. 7

   Add the angler fish, lime juice (to taste), and chilies.

8. 8

   If necessary, add more coriander and roasted garlic.

9. 9

   Continue cooking for 2 minutes, then bring to a rolling boil and add mussels.

10. 10

    Add the remainder of the fish (tuna or cod), then lobster, shrimp, oysters, and squid. (Note: All fish should have the skin removed and be cut into 1-inch cubes.)

11. 11

    Remove tied bunch of coriander, then cook covered for 2-3 minutes and serve.

12. 12

    Chef: Mark Miller, The Fourth Street Grill,