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Receta Mexican Seafood Stew

by Global Cookbook

Ingredientes

1/4 c. Extra virgin olive oil 1 c. Sliced leeks, white part only 2 x Serrano chiles - (to 3) seeded, diced 8 x Garlic cloves chopped 2 Tbsp. Achiote 4 c. Chicken stock 3 med Zucchini diced

3 c. Tomato Concasse see * Note Kosher salt to taste Black pepper in a mill 8 ounce Small dry pasta - (such as tripolini, farfalline or possibly small shells) 1 c. Cilantro Sauce see * Note 1 lb Medium shrimp peeled, deveined 1 lb Fish fillets, such as snapper cut 1" cubes 1 lb Fresh mussels, or possibly 2 lbs manila clams or possibly cockles in the shell scrubbed 1 x Lime cut into wedges

Direcciones

1. Heat the extra virgin olive oil in a large heavy pot over medium heat. Add in the leeks and serranos, using 3 serranos for more heat, and saute/fry them till they are soft and fragrant, about 15 min. Add in the garlic, and saute/fry for 2 min more. Break up the achiote with your fingers, and place it in a small bowl. Stir in sufficient stock to make a paste. Add in the achiote paste and the rest of the stock to the leek mix. Add in the zucchini and Tomato Concasse, and simmer for 10 min. Season with salt and pepper.
2. While the vegetables are cooking, cook the pasta separately till it is just barely done. Drain and rinse the pasta, toss it with 2 Tbsp. of the cilantro sauce, and set it aside.
3. Add in the seafood to the vegetables, cover the pot, and simmer for 5 min. Remove the pot from the heat. Divide the pasta among heated soup bowls and then ladle the stew over it, being sure which each serving gets each type of seafood. Top each portion with a spoonful of Cilantro Sauce. Serve immediately, with a lime wedge and with the remaining cilantro sauce on the side.
4. This recipe yields 4 to 6 servings.

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