mexican seafood stew in a bowl

Mexican Seafood Stew

Mexican Seafood Stew featuring a medley of fresh seafood in am aromatic, tasty chile based broth. 
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Main Course
Cuisine: Mexican
Servings: 2 people
Calories: 476kcal
Author: Marwin Brown

Ingredients

  • 1 pound firm white fish
  • 12 jumbo shrimp shelled and deveined
  • 1/2 pound sea scallops
  • 12 mussels
  • 1 chopped medium red onion
  • 1 bunch of cilantro finely chopped
  • 1 lime cut into wedges
  • 1 tbsp sea salt
  • 1/2 tbsp coarse ground black pepper
  • 1/2 tbsp smoked sweet paprika

Fish Stock

  • bones from white fish
  • shrimp shells and tails
  • 1 gallon of water
  • 3 medium carrots roughly chopped
  • 1 small white onion roughly chopped
  • 1 celery rib coarsely chopped
  • 4 garlic cloves crushed
  • 1 tbsp sea salt
  • 1 tbsp black peppercorns
  • 2 bay leaves

Guajillo Chile Puree

  • 8 dried guajillo chiles seeded and deveined
  • 4 garlic cloves
  • 1/4 cup water

Instructions

Make the Fish Stock

  • Rinse/clean the fish bones and put in stockpot with all the ingredients. Bring to a boil and then simmer slowly for 30-40 minutes.
  • Strain the stock and then pour into a smaller pot. Heat this pot on low heat to maintain hot temperature.

Make the Puree

  • Boil water in the microwave in a large bowl for 2-3 minutes. Add chiles to the water and place a small saucer on top of the chiles to keep them submerged under the water. Let sit for 15-20 minutes until chiles are fully softened.
  • Drain the chiles and transfer to a blender. Add the garlic and water and puree to make a sauce.
  • Pour the puree into the stock and simmer for about 15 minutes. I completed this step the night before, seasoned further and then refrigerated to let the flavors come together further. However you can go right to the next step, just make sure you continue simmering so the stock is hot when the stew is ready.

Make the Stew

  • Transfer about 3 cups of the stock to a large pot and bring to a boil. Add the seasonings and mussels and cook until they open - about 4-5 minutes. Get rid of any mussels that fail to open.
    Remove the mussels and place in large serving bowl.
  • Cook the shrimp in the stock for 2 minutes. continue cooking but add the scallops for an additional two minutes. Remove all ingredients from the pot and add to the seafood bowl.
  • Serve seafood in individual bowls topping with the hot stock, onions, cilantro, and lime wedges. 

Notes

Feel free to use your own recipe for fish stock or a store bought one, especially if you want to reduce time.
Calamari, lobster, and clams are also perfectly suitable for this recipe.

Nutrition

Calories: 476kcal | Carbohydrates: 36g | Protein: 71g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 229mg | Sodium: 8150mg | Potassium: 2071mg | Fiber: 7g | Sugar: 10g | Vitamin A: 17030IU | Vitamin C: 30.7mg | Calcium: 279mg | Iron: 5.8mg
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