Yucatan Stew
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
48
Spice
34
Sweetness
60
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tbsp
Garlic (chopped)1 cup
White Onion (sliced)2 tbsps
Roma Tomatoes (diced)1 cup
Fish Stock3 medium
Shrimp (sized peeled and deveined)1 cup
Coconut Milk1 tbsp
Cilantro (chopped)Directions:
1
Begin with a hot skillet
2
Saute the clams and mussels for two minutes
3
Then add chopped garlic
4
Cook for a minute (be careful not to burn garlic)
5
Then, add onions and tomatoes and cook for 2 minutes
6
Next, add fish stock as mussels and clams begin to open
7
Add shrimp, whitefish and chile puree
8
Cook for three minutes
9
At this point add calamari, coconut milk cilantro
10
Cook for a minute more and serve in halved coconut