Recipe courtesy of Zarela Martinez

Yucatan Stew

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  • Level: Easy
  • Yield: 1 serving
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3 Littleneck clams

4 Prince Edward Island mussels

1 tablespoon of chopped garlic

1/4 cup of sliced white onions

2 tablespoons diced Roma tomatoes

1/2 cup fish stock or bottled clam juice

3 Medium sized shrimp (peeled and deveined)

4 ounces fresh whitefish fillet (grouper, snapper, flounder)

1 tablespoon dry chile puree (ancho, pasilla, guijilb)

3 ounces fresh calamari (pealed and cut in 1/2 inch rings)

1/2 cup coconut milk

1 tablespoon chopped cilantro


  1. Begin with a hot skillet. Saute the clams and mussels for two minutes. Then add chopped garlic. Cook for a minute (be careful not to burn garlic). Then, add onions and tomatoes and cook for 2 minutes. Next, add fish stock as mussels and clams begin to open. Add shrimp, whitefish and chile puree. Cook for three minutes. At this point add calamari, coconut milk cilantro. Cook for a minute more and serve in halved coconut.