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Title: Mexican Seafood Stew Categories: Cooking liv, Import Yield: 1 Servings 1/4 c Olive oil 1 c Sliced leeks; white part -only 2 Serrano chiles; seeded and -diced, up to 3 8 Garlic cloves; minced 2 tb Achiote 4 c Chicken stock 3 md Zucchini; diced 3 c Tomato concasse; (recipe -follows) Kosher salt Black pepper in a mill 8 oz Small dried pasta; such as -tripolini, farfalline or -small shells 1 c Cilantro sauce; (recipe -follows) 1 lb Medium shrimp; peeled and -deveined 1 lb Fish fillets; such as -snapper, cut into 1-inch -cubes 1 lb Fresh mussels or 2 pounds -manila clams or cockles in -the shell; scrubbed 1 Lime; cut into wedges Heat the olive oil in a large heavy pot over medium heat. Add the leeks and serranos, using 3 serranos for more heat, and saute them until they are soft and fragrant, about 15 minutes. Add the garlic, and saute for 2 minutes more. Break up the achiote with your fingers, and place it in a small bowl. Stir in enough stock to make a paste. Add the achiote paste and the rest of the stock to the leek mixture. Add the zucchini and tomato concasse, and simmer for 10 minutes. Season with salt and pepper. While the vegetables are cooking, cook the pasta separately until it is just barely done. Drain and rinse the pasta, toss it with 2 tablespoons of the cilantro sauce, and set it aside. Add the seafood to the vegetables, cover the pot, and simmer for 5 minutes. Remove the pot from the heat. Divide the pasta among heated soup bowls and then ladle the stew over it, being sure that each serving gets each type of seafood. Top each portion with a spoonful of cilantro sauce. Serve immediately, with a lime wedge and with the remaining cilantro sauce on the side. Yield: 4 to 6 servings Notes: Recipe courtesy of Michele Jordan, California Home Cooking Recipe by: Cooking Live Show #CL9069 Posted to MC-Recipe Digest by "Angele and Jon Freeman" |