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1
Cook tomatillos in boiling water for about 3 minutes (they will change color), cool off in cold water for a couple of minutes, then chop in a food processor.
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2
Add onions and garlic to food processor and coarsely puree.
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3
Heat oil in a large saucepan and saute puree until onions are tender, about 5 minutes (I know this is hard to tell, but use your nose; the puree will smell strongly of onions, but once done, the aroma will be lessened).
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4
Stir in coconut milk, chicken stock, wine, and parsley; season with salt and pepper and hot sauce.
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5
Cover, and cook, stirring occasionally, 20 minutes.
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6
Meanwhile, heat 1 tablespoon butter in a skillet over medium high heat; add shrimp and saute until slightly seared, but not necessarily cooked through (will finish in the sauce), about 1 minute per side; set aside.
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7
Saute scallops until seared, about 2 minutes per side (will also finish in sauce); set aside.
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8
Wipe out skillet and add about 1/4 cup water and and lobster tails; cover and let steam about 3 minutes; snip in half, lengthwise, with kitchen shears, and set aside.
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9
Add clams to skillet, cover and cook clams, shaking occasionally, until one opens, then add mussels.
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10
Re-cover and cook, while shaking pan occasionally, until all shells open.
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11
Add seafood, including squid (calamari) to salsa verde and heat through, about 10 minutes.
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12
Serve with optional garnishes.
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13
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14
Once, salsa verde is finished simmering, pour it into an oven-safe covered casserole (a pretty one for serving).
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15
Add seafood, stir, cover, and bake at 325 degrees F until bubbly, about 30 minutes.
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16
Bring to the table in the casserole dish; pass optional garnishes.
