Yucatan Seafood Stew Recipe

Name: Yucatan Seafood Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup vegetable oil olive; 1 medium onions chopped; 1 large garlic head, roasted; 3 each bay leaves; 2 each allspice crushed; 2 quarts stock fish or, 2 qt stock, chicken; 3 bunch coriander; 8 each clams manilla, or little neck; 8 large tomatoes grilled until, almost black, roughly, chopped; 8 ounces fish angler, or, 8 oz fish, monkfish; 1/2 cup juice lime; 2 each hot chili peppers pasilla, roasted, peeled, skin stripped, off, and julienned (2, chipotle or jalapeno, chilies can be, substituted.); 12 each mussels scrubbed, debearded; 8 ounces tuna fish filet; 8 ounces fish, cod rock; 8 ounces fish, cod ling; 1 each lobsters parboiled (up to two pounds); 8 each shrimp parboiled; 4 large oysters removed from shell; 4 small squid fresh

Servings: persons

3/4 cup vegetable oil olive
1 medium onions chopped
1 large garlic head, roasted
3 each bay leaves
2 each allspice crushed
2 quarts stock fish or, 2 qt stock, chicken
3 bunch coriander
8 each clams manilla, or little neck
8 large tomatoes grilled until, almost black, roughly, chopped
8 ounces fish angler, or, 8 oz fish, monkfish
1/2 cup juice lime
2 each hot chili peppers pasilla, roasted, peeled, skin stripped, off, and julienned (2, chipotle or jalapeno, chilies can be, substituted.)
12 each mussels scrubbed, debearded
8 ounces tuna fish filet
8 ounces fish, cod rock
8 ounces fish, cod ling
1 each lobsters parboiled (up to two pounds)
8 each shrimp parboiled
4 large oysters removed from shell
4 small squid fresh

1
Heat a large saute pan and add olive oil.
2
Saute the onion, toasted garlic, cloves, bay leaves, and allspice for about 10 minutes.
3
(Do not brown.)
4
Meanwhile, heat the fish stock (or chicken) in a saucepan.
5
To the saute pan, add 1 bunch of coriander (tied together), all of the clams, and the grilled tomatoes.
6
Turn the heat up to high and bring to a boil.
7
Add 2 cups of heated fish stock, cover, and steam to open the clams (about 5 minutes).
8
Replenish fish stock as needed to keep ingredients covered.
9
Add the angler fish, lime juice (to taste), and chilies.
10
If necessary, add more coriander and roasted garlic.
11
Continue cooking for 2 minutes, then bring to a rolling boil and add mussels.
12
(Note: Mussels open quickly.)
13
Add the remainder of the fish (tuna or cod), then lobster, shrimp, oysters, and squid.
14
(Note: All fish should have the skin removed and be cut into 1-inch cubes.)
15
Remove tied bunch of coriander, then cook covered for 2 to 3 minutes and serve.
16
Garnish with fresh coriander.

1071

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3/4 cup vegetable oil olive, 1 medium onions chopped, 1 large garlic head, roasted, 3 each bay leaves, and more.

Yes, Yucatan Seafood Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yucatan Seafood Stew

How did you like this recipe?

Frequently Asked Questions