Mexican Seafood Stew

Mexican Seafood Stew featuring a medley of fresh seafood in am aromatic, tasty chile based broth.

📝 Ingredients

• 1 pound firm white fish
• 12 jumbo shrimp shelled and deveined
• 1/2 pound sea scallops
• 12 mussels
• 1 chopped medium red onion
• 1 bunch of cilantro finely chopped
• 1 lime cut into wedges
• 1 tbsp sea salt
• 1/2 tbsp coarse ground black pepper
• 1/2 tbsp smoked sweet paprika
• bones from white fish
• shrimp shells and tails
• 1 gallon of water
• 3 medium carrots roughly chopped
• 1 small white onion roughly chopped
• 1 celery rib coarsely chopped
• 4 garlic cloves crushed
• 1 tbsp sea salt
• 1 tbsp black peppercorns
• 2 bay leaves
• 8 dried guajillo chiles seeded and deveined
• 4 garlic cloves
• 1/4 cup water

👨‍🍳 Instructions

1. 1--- Make the Fish Stock ---
2. 2Rinse/clean the fish bones and put in stockpot with all the ingredients. Bring to a boil and then simmer slowly for 30-40 minutes.
3. 3Strain the stock and then pour into a smaller pot. Heat this pot on low heat to maintain hot temperature.
4. 4--- Make the Puree ---
5. 5Boil water in the microwave in a large bowl for 2-3 minutes. Add chiles to the water and place a small saucer on top of the chiles to keep them submerged under the water. Let sit for 15-20 minutes until chiles are fully softened.
6. 6Drain the chiles and transfer to a blender. Add the garlic and water and puree to make a sauce.
7. 7Pour the puree into the stock and simmer for about 15 minutes. I completed this step the night before, seasoned further and then refrigerated to let the flavors come together further. However you can go right to the next step, just make sure you continue simmering so the stock is hot when the stew is ready.
8. 8--- Make the Stew ---
9. 9Transfer about 3 cups of the stock to a large pot and bring to a boil. Add the seasonings and mussels and cook until they open - about 4-5 minutes. Get rid of any mussels that fail to open.Remove the mussels and place in large serving bowl.
10. 10Cook the shrimp in the stock for 2 minutes. continue cooking but add the scallops for an additional two minutes. Remove all ingredients from the pot and add to the seafood bowl.
11. 11Serve seafood in individual bowls topping with the hot stock, onions, cilantro, and lime wedges.