Yucatan Stew

Deselect All

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