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:
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.
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
Reduce for 10 minutes over medium heat, then add the salmon and shellfish, along with the Sonoran Seasoning & the lemon orange zest
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.
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.
