Ingredients:
3/4 cup oil -- olive |
1 medium onion -- chopped |
1 large garlic -- head, roasted chopped |
3 pieces bay leaves |
2 teaspoon allspice -- crushed |
2 quarts stock -- fish or |
2 quarts stock -- chicken |
3 bunches coriander |
8 medium clams -- manilla, or little neck |
8 large tomatoes -- grilled until almost black -- roughly chopped |
8 ounces fish -- angler, or |
8 ounces fish -- monkfish |
1/2 cup juice -- lime |
2 medium chilies -- pasilla, roasted, - -- peeled, skin strip off -- and julienne (2 chipotle or jalapeno -- - chilies can be substituted.) |
12 medium mussels -- scrubbed, debearded |
8 ounces tuna -- filet |
8 ounces rock cod -- filet |
8 ounces ling cod -- filet |
1 medium lobster -- parboiled (up to two pounds) |
8 medium shrimp -- parboiled |
4 large oysters -- removed from shell |
4 small squid -- fresh |
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Preparation / Directions:
Heat a large sauté pan and add olive oil. Sauté the onion, toasted garlic, cloves, bay leaves, and allspice for about 10 minutes. (Do not brown.) Meanwhile, heat the fish stock (or chicken) in a saucepan.
To the sauté pan, add 1 bunch of coriander (tied together), all of the clams, and the grilled tomatoes. Turn the heat up to high and bring to a boil.
Add 2 cups of heated fish stock, cover, and steam to open the clams (about 5 minutes). Replenish fish stock as needed to keep ingredients covered.
Add the angler fish, lime juice (to taste), and chilies. If necessary, add more coriander and roasted garlic. Continue cooking for 2 minutes, then bring to a rolling boil and add mussels.
(Note: Mussels open quickly.) Add the remainder of the fish (tuna or cod), then lobster, shrimp, oysters, and squid. (Note: All fish should have the skin removed and be cut into 1-inch cubes.) Remove tied bunch of coriander, then cook covered for 2-3 minutes and serve.
Garnish with fresh coriander.
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