This seafood stew gets it's green sauce from tomatillos and fresh parsley. I've adjusted the traditional cooking method a bit to, hopefully, bring out the flavors of the seafood with less of a "fishy" taste. This is a Spanish version, rather than Mexican or Latin American so it uses fresh parsley. If you prefer, you can substitute fresh cilantro for some or all of the parsley.
- 1⁄2 lb tomatillo
- 1 medium onion, chopped
- 6 garlic cloves, chopped
- 2 tablespoons olive oil
- 13 1⁄2 ounces unsweetened coconut milk (or whatever your can size is)
- 2 cups chicken stock or 2 cups water and 2 tsp chicken bouillon
- 1 cup dry white wine (like Pinot Grigio, one you would drink)
- 1⁄2 cup fresh parsley, chopped (about 1/2 a bunch)
- salt & freshly ground black pepper
- 1⁄2 teaspoon hot pepper sauce
- 1 tablespoon butter
- 1⁄4 lb large shrimp, peeled and deveined
- 1⁄4 lb sea scallops
- 2 lobster tails
- 12 littleneck clams
- 12 mussels
- 1⁄4 lb squid, bodies washed well and cut into rings (calamari)
- fresh parsley, optional for garnish
- heavy cream, optional for garnish
- Cook tomatillos in boiling water for about 3 minutes (they will change color), cool off in cold water for a couple of minutes, then chop in a food processor.
- Add onions and garlic to food processor and coarsely puree.
- Heat oil in a large saucepan and saute puree until onions are tender, about 5 minutes (I know this is hard to tell, but use your nose; the puree will smell strongly of onions, but once done, the aroma will be lessened).
- Stir in coconut milk, chicken stock, wine, and parsley; season with salt and pepper and hot sauce.
- Cover, and cook, stirring occasionally, 20 minutes.
- Meanwhile, heat 1 tablespoon butter in a skillet over medium high heat; add shrimp and saute until slightly seared, but not necessarily cooked through (will finish in the sauce), about 1 minute per side; set aside.
- Saute scallops until seared, about 2 minutes per side (will also finish in sauce); set aside.
- Wipe out skillet and add about 1/4 cup water and and lobster tails; cover and let steam about 3 minutes; snip in half, lengthwise, with kitchen shears, and set aside.
- Add clams to skillet, cover and cook clams, shaking occasionally, until one opens, then add mussels.
- Re-cover and cook, while shaking pan occasionally, until all shells open.
- Add seafood, including squid (calamari) to salsa verde and heat through, about 10 minutes.
- Serve with optional garnishes.
- Once, salsa verde is finished simmering, pour it into an oven-safe covered casserole (a pretty one for serving).
- Add seafood, stir, cover, and bake at 325 degrees F until bubbly, about 30 minutes.
- Bring to the table in the casserole dish; pass optional garnishes.