Seafood Stew

Qty	Unit	Ingredient
3/4	cup	Olive Oil	Olive Oil Olive oil, derived from olives, is a versatile cooking oil with a rich history and a distinctive flavor. It is widely used in Mediterranean cuisine and offers numerous health benefits. Read more...
1	large	Onion » chopped	Onion The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow below the surface of Read more...
1	head	Garlic » roasted then mashed	Garlic Garlic is a mighty ingredient that adds depth and flavor to a wide range of dishes. Whether you're tossing it into a pasta sauce, roasting it to spread on bread, or using it Read more...
3	whole	Bay Leaves	Bay Leaves Bay leaves are oval in shape, measuring about 2 inches to 4 inches in length and tapered to a slender point. These short stemmed, dark green leaves are smooth with a glossy sheen Read more...
2	whole	Allspice » crushed	Allspice Allspice is a unique spice that gets its name because it mimics the flavors of cinnamon, nutmeg, and cloves. Originating from the unripe berries of the Pimenta dioica tree native to the Caribbean, Read more...
2	quarts	Fish Stock
1	bunch	Cilantro » tied with string	Cilantro Cilantro - pronounced 'sih-LAHN-troh' is an herb often used in Mexican, Asian, and Indian dishes. It is known for its fresh, citrusy flavor that some people adore, while others find it tastes like Read more...
8	each	Littleneck Clams
8	large	Tomatoes » grilled, chopped
8	ounces	Monkfish » cubed 1-inch
1/2	cup	Lime Juice
2	each	Pasilla Peppers » roasted, peeled, julienned
12	each	Mussels » scrubbed, debearded
8	ounce	Tuna Fillet » cubed 1-inch
8	ounce	Rock Cod Fillet » cubed 1-inch
8	ounce	Ling Cod Fillet » cubed 1-inch
2	pound	Lobster » parboiled, cut in pieces
8	each	Shrimp » parboiled	Shrimp Shrimp - pronounced 'shrimp' are small crustaceans found in both fresh and saltwater environments. They are highly favored for their sweet, mild flavor and firm texture, making them one of the most popular Read more...
4	large	Oysters » removed from shell
4	small	Squid » cleaned, cut in rings

Prep Time	Process Time	Overall Time
30 Minutes	45 Minutes	1 hour 15 minutes

Directions:

1. Heat a large sauté pan over medium heat. Add the olive oil, chopped onion, mashed roasted garlic, bay leaves, and crushed allspice.

2. Sauté these ingredients for about 10 minutes, being careful not to brown them.

3. Warm the fish stock in a separate saucepan until it's hot but not boiling.

4. Back to the sauté pan; add the tied bunch of cilantro, littleneck clams, and grilled chopped tomatoes.

5. Increase the heat to high and bring to a boil.

6. Pour in 2 cups of the heated fish stock, cover the pan, and steam the clams for about 5 minutes until they start to open.

7. Adjust the amount of fish stock as needed to keep the ingredients covered.

8. Add the monkfish, lime juice, and pasilla peppers to the sauté pan. After cooking for 2 minutes, bring the mixture back to a rolling boil before adding the mussels.

9. Once the mussels start to open, which happens quickly, add the tuna, rock cod, and ling cod pieces.

10. Continue by adding the lobster, shrimp, oysters, and squid.

11. Make sure all of the seafood is evenly distributed in the pan.

12. Remove the tied bunch of cilantro. Cover the pan and let it cook for an additional 2 to 3 minutes.

13. Garnish the stew with additional fresh cilantro, if you like.

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