*  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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