Mexican Seafood Stew

Recipe Ingredients

1/4 cup	59ml	Olive oil
1 cup	237ml	Sliced leeks, white part only
2		Serrano chiles - (to 3) - seeded, diced
8		Garlic cloves - minced
2 tablespoons	30ml	Achiote
4 cups	948ml	Chicken stock
3 cups	438g / 15oz	Zucchini - diced (medium)
3 cups	187g / 6.6oz	Tomato Concasse - see * Note
		Kosher salt - to taste
		Black pepper in a mill
8 oz	227g	Small dried pasta - (such as tripolini,
		Farfalline or small shells)
1 cup	237ml	Cilantro Sauce - see * Note
1 lb	454g / 16oz	Medium shrimp - peeled, deveined
1 lb	454g / 16oz	Fish fillets, such as snapper - cut 1" cubes
1 lb	454g / 16oz	Fresh mussels, or 2 lbs manila clams
		Or cockles in the shell - scrubbed
1		Lime - cut into wedges

Recipe Instructions

* Note: See the "Tomato Concasse" and "Cilantro Sauce" recipes which are included in this collection.

Heat the olive oil in a large heavy pot over medium heat. Add the leeks and serranos, using 3 serranos for more heat, and saute them until they are soft and fragrant, about 15 minutes. Add the garlic, and saute for 2 minutes more. Break up the achiote with your fingers, and place it in a small bowl. Stir in enough stock to make a paste. Add the achiote paste and the rest of the stock to the leek mixture. Add the zucchini and Tomato Concasse, and simmer for 10 minutes. Season with salt and pepper.

While the vegetables are cooking, cook the pasta separately until it is just barely done. Drain and rinse the pasta, toss it with 2 tablespoons of the cilantro sauce, and set it aside.

Add the seafood to the vegetables, cover the pot, and simmer for 5 minutes. Remove the pot from the heat. Divide the pasta among heated soup bowls and then ladle the stew over it, being sure that each serving gets each type of seafood. Top each portion with a spoonful of Cilantro Sauce. Serve immediately, with a lime wedge and with the remaining cilantro sauce on the side.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Michele Jordan, California Home Cooking - From the TV FOOD NETWORK - (Show # CL-9069 broadcast 02-19-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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