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    You are in: Home / Recipes / Mexican Shellfish Stew Recipe
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    Mexican Shellfish Stew

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Vicki in CT's Note:

    Similar to a the Spanish Dish. Use large dried chiles, such as chiles quajillos or New Mexico chiles, to spark this stew's broth base. You can substitute one pound of any firm-fleshed fish, such as swordfish, tuna, or mahi mahi, for the shellfish.

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    Units: US | Metric


    1. 1
      Bring the chicken stock and the clam broth to boil in a soup kettle. Add the chiles; simmer until softened, about 10 minutes.
    2. 2
      Drain the chiles, reserving the cooking liquid. Transfer the chiles and 1/3 cup cooking liquid to a food processor. Add garlic and tomatoes; process until smooth. Strain puréed chile mixture through a fine sieve, pressing on this purée to release its juice and pulp; discard the solids.
    3. 3
      Heat olive oil in the soup kettle. Add the pureed juice; cook over medium heat, stirring occasionally until this mixture is amber colored and slightly thickened, about 5 minutes. Add the reserved chile cooking liquid; bring to boil. Add the clams and shrimp; simmer until the clams open and the shrimp are opaque throughout, about 3 minutes. (Discard any clams that do not open.).
    4. 4
      TO SERVE: Ladle soup and a portion of the clams and the shrimp into each warm soup bowl. Sprinkle each bowl of stew with a portion of minced onions and cilantro; serve immediately.

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    Nutritional Facts for Mexican Shellfish Stew

    Serving Size: 1 (574 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 293.2
    Calories from Fat 105
    Total Fat 11.7 g
    Saturated Fat 2.0 g
    Cholesterol 155.7 mg
    Sodium 756.5 mg
    Total Carbohydrate 15.2 g
    Dietary Fiber 0.9 g
    Sugars 6.0 g
    Protein 30.4 g

    The following items or measurements are not included:

    dried guajillo chilies

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