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Mexican Shellfish Stew mexican, fall, summer, spring, simmered soups & stews 1 quart chicken stock or canned chicken bro 2 cups canned clam broth or fresh fish sto 2 large dried quajillos peppers, or any chi; seeded 3 medium cloves garlic; peeled 8 ounces (1 can) tomatoes; drained 2 tablespoons olive oil 20 small clams- 1 1/2 lbs.; scrubbed 3/4 pound medium shrimp; peeled and deveined 1 small onion; minced 2 tablespoons minced cilantro TO COOK: Bring the chicken stock and the clam broth to boil in a soup kettle. Add the chiles; simmer until softened, about 10 minutes. Drain the chiles, reserving the cooking liquid. Transfer the chiles and 1/3 cup cooking liquid to a food processor. Add garlic and tomatoes; process until smooth. Strain puréed chile mixture through a fine sieve, pressing on this purée to release its juice and pulp; discard the solids. Heat olive oil in the soup kettle. Add the juice and the pulp; cook over medium heat, stirring occasionally until this mixture is slightly thickened and amber colored, about 5 minutes. Add the reserved chile cooking liquid; bring to boil. Add the clams and shrimp; simmer until the clams open and the shrimp are opaque throughout, about 3 minutes. (Discard any clams that do not open.) TO SERVE: Ladle soup and a portion of the clams and the shrimp into each warm soup bowl. Sprinkle each bowl of stew with a portion of minced onions and cilantro; serve immediately. NOTES : Shrimp and clams in a tomatoey broth with smoky (but mild) dried chiles. Use large dried chiles, such as chiles quajillos or New Mexico chiles, to spark this stew's broth base. You can substitute one pound of any firm-fleshed fish, such as swordfish, tuna, or mahi mahi, for the shellfish. 342 386 26641 0 2470 0 391 0 0 0 Contributor: Cook's Magazine April 1990 Yield: 4 servings Preparation Time: 0:30 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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