Sonoran Seafood Stew

Recipe by Chef Alan Zeman

Sonoran Seafood Stew

(Serves 6)

INGREDIENTS:

  • 1 dz Clams
  • 1 dz Mussels
  • 1 Tbl Cornmeal or Flour
  • 12 Large Shrimp
  • 3 4-6 oz lobster tails
  • 2 Garlic cloves, Peeled & minced
  • C Chopped Onion
  • 3 Tbl Olive Oil
  • 3 Tomatoes, Peeled, Seeded & Dice
  • C Roasted Peeled, Seeded & Diced Chopped Mild Green Chili (Poblano or Anaheim)
  • 1 Tbl Capers, drained
  • C Green Stufffed Olives, Sliced
  • tsp Dried Oregano
  • Juice & finely chopped zest of 2 oranges
  • 1C Clam Juice
  • 1 C Dry White Wine
  • 1/4# Salmon, Cabrilla, grouper, Sea Bass, or other firm-fleshed fish, cut into 1/2 inch cubes
  • 1 tsp Sonoran Seasoning
  • 6 Flour Tortillas
  • 1 1/2C Hot Cooked White Rice

GARNISH:

  • 3 Lemons
  • 3 Limes
  • 6 Cilantro
  • 6 Boiled Crawfish

METHOD:

  1. Since the stew cooks rapidly, start by cleaning the seafood. Scrub the clams under running water with a brush, and soak the mussels for 30 minutes in a bowl of cold water. Sprinkle with the cornmeal or flour. Scrub the mussels & trim off the beards with a sharp paring knife. Peel & de-vein the shrimp. Remove the lobster tails from their shells, de-vein & split lengthwise.
  2. In a large saucepan, sauté the garlic & onion in the olive oil for about 5 minutes, or until soft. Add the tomatoes, chili, capers, olives, oregano, orange juice, clam juice & white wine and bring to a boil
  3. Reduce for 10 minutes over medium heat, then add the salmon and shellfish, along with the Sonoran Seasoning & the lemon orange zest
  4. Cover the pot, and once it returns to a boil turn the heat down & allow it to simmer, covered, for 10 minutes. Discard any clams or mussels that have not opened. While the stew is cooking, grill the tortillas on a hot griddle or in a skillet & press 1 tortilla into each serving bowl. Top the tortilla with _ cup rice.
  5. To serve, divide the fish & seafood among the bowls, then add the broth & vegetables. Top with crowns of lemon & lime, a sprig of cilantro & a whole crawfish.

Chef Alan Zeman's Southwestern Originals

P.O. Box 31283, Tucson, AZ 85751 | 520.405.6840

 
copyright ©2017 Alan Zeman's Southwestern Originals | All Rights Reserved

Chef Alan Zeman's Southwestern Originals

P.O. Box 31283, Tucson, AZ 85751 | 520.405.6840

 
copyright ©2017 Alan Zeman's Southwestern Originals | All Rights Reserved

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