Mexican Shellfish Chowder Recipe
Ingredients
| Sodium chicken broth | 2 1/2 Quart | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Garlic | 2 Clove (5gm), pressed | |
| Powdered saffron | 1/8 Teaspoon | |
| Jalapeno | 6 Small, finely chopped | |
| Tomatoes | 3 Large, chopped | |
| 2 pounds white-fleshed fish steaks or fillets such as rockfish, halibut, or lingcod | ||
| 8 ounces sea scallops, rinsed and patted dry | ||
| 18 small hard-shell clams suitable for steaming, scrubbed | ||
| 8 ounces medium-large raw shrimp shelled and deveined | ||
| Cilantro | 1/4 Cup (16 tbs), chopped | |
| Lime wedges | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a 6- to 8-quart pan, combine broth, wine, bay leaf, garlic, saffron, and chiles.
Cover and bring to a boil over medium-high heat; reduce heat and simmer for 30 minutes.
Meanwhile, in a food processor or blender, whirl tomatoes until coarsely pureed; set aside.
Rinse fish, pat dry, and cut into chunks.
Cut scallops into 1/2-inch-thick slices.
Stir tomatoes into broth mixture.
Cover, increase heat to medium, and bring to a boil.
Add clams, reduce heat to medium-low, cover, and simmer for 5 minutes.
Add fish, scallops, and shrimp.
Cover and simmer until clams pop open and fish, scallops, and shrimp are opaque in center; cut to test (3 to 5 minutes).
Season to taste with salt and pepper; sprinkle with cilantro.
Cover and bring to a boil over medium-high heat; reduce heat and simmer for 30 minutes.
Meanwhile, in a food processor or blender, whirl tomatoes until coarsely pureed; set aside.
Rinse fish, pat dry, and cut into chunks.
Cut scallops into 1/2-inch-thick slices.
Stir tomatoes into broth mixture.
Cover, increase heat to medium, and bring to a boil.
Add clams, reduce heat to medium-low, cover, and simmer for 5 minutes.
Add fish, scallops, and shrimp.
Cover and simmer until clams pop open and fish, scallops, and shrimp are opaque in center; cut to test (3 to 5 minutes).
Season to taste with salt and pepper; sprinkle with cilantro.
Chef
