Recipe courtesy of Zarela Martinez
Yucatan Stew
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 561
- Total Fat
- 31
- Saturated Fat
- 23
- Carbohydrates
- 19
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 55
- Cholesterol
- 303
- Sodium
- 1670
Ingredients
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
Directions
- 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.