Mexican Shellfish Stew

Name: Mexican Shellfish Stew
Ingredients: 1 quart chicken stock (can sub canned chicken broth); 2 cups canned clam broth (can sub fresh fish stock); 2 large dried guajillo chilies or 2 large any chilies, seeded; 3 medium garlic cloves, peeled; 1 (8 ounce) can tomatoes, drained; 2 tablespoons olive oil; 20 small clams, scrubbed; 34 lb medium shrimp, peeled and deveined; 1 small onion, minced; 2 tablespoons minced cilantro

10 ingredients

14 steps

Ingredients

1 quart chicken stock (can sub canned chicken broth)
2 cups canned clam broth (can sub fresh fish stock)
2 large dried guajillo chilies or 2 large any chilies, seeded
3 medium garlic cloves, peeled
1 (8 ounce) can tomatoes, drained
2 tablespoons olive oil
20 small clams, scrubbed
34 lb medium shrimp, peeled and deveined
1 small onion, minced
2 tablespoons minced cilantro

Directions

1

Bring the chicken stock and the clam broth to boil in a soup kettle.
2

Add the chiles; simmer until softened, about 10 minutes.
3

Drain the chiles, reserving the cooking liquid.
4

Transfer the chiles and 1/3 cup cooking liquid to a food processor.
5

Add garlic and tomatoes; process until smooth.
6

Strain pureed chile mixture through a fine sieve, pressing on this puree to release its juice and pulp; discard the solids.
7

Heat olive oil in the soup kettle.
8

Add the pureed juice; cook over medium heat, stirring occasionally until this mixture is amber colored and slightly thickened, about 5 minutes.
9

Add the reserved chile cooking liquid; bring to boil.
10

Add the clams and shrimp; simmer until the clams open and the shrimp are opaque throughout, about 3 minutes.
11

(Discard any clams that do not open.
12

).
13

TO SERVE: Ladle soup and a portion of the clams and the shrimp into each warm soup bowl.
14

Sprinkle each bowl of stew with a portion of minced onions and cilantro; serve immediately.