| |
Seafood Stew
Ingredients:
4 Roma tomatoes
6 cloves garlic, roasted and peeled
4 cups fish stock
2 Tbl. olive oil
1 large red onion, diced
2 lobsters, about 1 1/2 pounds each
1 cup Rasta Fire Hot Sauce
1/2 cup dark beer
1 bunch cilantro
Pinch roasted Mexican oregano
2 pounds Manila clams (about 20)
1 pound large shrimp, peeled
1 pound sea bass, monkfish, or other firm white fish,
cut into 1-inch chunks
1/2 pound (about 8) large sea scallops
12 sprigs fresh cilantro
8 corn tortillas
Directions:
With a comal or black iron skillet over medium-high heat, cook
the tomatoes until blackened all over. Cool slightly and chop.
Puree the garlic and 1 cup of the fish stock together. Heat the
oil in a large, deep saute pan and cook the onion over low heat
for 15 minutes. Add chopped tomatoes, pureed garlic, lobsters,
chile sauce, beer, cilantro, and oregano to the pan. Cover and
simmer for 6 minutes. Meanwhile, heat the remaining 3 cups fish
stock. Remove lid, add clams and shrimp, and cook for a further
5 minutes. Then add the fish, scallops, and hot stock and cook
for another 2 minute. Remove cilantro and bring to a boil. Cut
lobsters in half lengthwise. Serve stew in large flat bowls. Garnish
with cilantro sprigs and serve with warm tortillas.
Makes 4 Servings.
|
