*  Exported from  MasterCook  *
 
                            YUCATAN SEAFOOD STEW
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Seafood                          Soups
                 Masterchefs                      Frisco
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Oil, olive
    1       md           Onion, chopped
    1       lg           Garlic, head, roasted
                         -- chopped
    3       ea           Bay leaves
    2       ea           Allspice, crushed
    2       qt           Stock, fish OR
    2       qt           Stock, chicken
    3       bn           Coriander
    8       ea           Clams, Manilla, or
                         -- Little Neck
    8       lg           Tomatoes, grilled until
                         -- almost black, roughly
                         -- chopped
    8       oz           Fish, angler, OR
    8       oz           Fish, monkfish
      1/2   c            Juice, lime
    2       ea           Chilies, Pasilla, roasted,
                         -- peeled, skin stripped
                         -- off, and julienned (2
                         -- Chipotle or Jalapeno
                         -- chilies can be
                         -- substituted.)
   12       ea           Mussels, scrubbed,
                         -- debearded
    8       oz           Tuna, filet
    8       oz           Rock Cod, filet
    8       oz           Ling Cod, filet
    1       ea           Lobster, parboiled
                         -- (up to two pounds)
    8       ea           Shrimp, parboiled
    4       lg           Oysters, removed from
                         -- shell
    4       sm           Squid, fresh
 
        Heat a large saute pan and add olive oil.  Saute
   the onion, toasted garlic, cloves, bay leaves, and
   allspice for about 10 minutes. (Do not brown.)
   
        Meanwhile, heat the fish stock (or chicken) in a
   saucepan.
   
        To the saute pan, add 1 bunch of coriander (tied
   together), all of the clams, and the grilled tomatoes.
   Turn the heat up to high and bring to a boil.
   
        Add 2 cups of heated fish stock, cover, and steam
   to open the clams (about 5 minutes).  Replenish fish
   stock as needed to keep ingredients covered.
   
        Add the angler fish, lime juice (to taste), and
   chilies.  If necessary, add more coriander and roasted
   garlic.  Continue cooking for 2 minutes, then bring to
   a rolling boil and add mussels.
   
        (Note: Mussels open quickly.)
   
        Add the remainder of the fish (tuna or cod), then
   lobster, shrimp, oysters, and squid.  (Note: All fish
   should have the skin removed and be cut into 1-inch
   cubes.)
   
        Remove tied bunch of coriander, then cook covered
   for 2-3 minutes and serve.
   
        Garnish with fresh coriander.
   
        Source: Great Chefs of San Francisco, Avon Books,
   1984
        Chef:   Mark Miller, The Fourth Street Grill,
   Berkeley, CA
  
 
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