Seafood Stew in Smoky Tomato Broth

By cserumga

Per serving: 373 cal, 30g protein, 26g carb, 26g total fat, 161mg chol, 641mg sodium, 2g fiber

Ingredients

• Tomato Broth:
• 3 Tbsp extra-virgin olive oil
• 1 small white onion, slivered
• 2 cloves garlic, minced
• 1 tsp dried Mexican oregano
• 1 bay leaf
• 1 can (15 oz) whole tomatoes with juice, pureed
• 1 can (15 oz) diced tomatoes with juice
• 3 chipotle chiles in adobo sauce, finely chopped
• pinch of sugar
• kosher salt and black pepper
• Stew:
• 3 Tbsp olive oil
• 2 cloves garlic, minced
• 18 extra-large shrimp, peeled and deveined
• 18 small mussels, well scrubbed and debearded
• 18 small hard-shell clams, well scrubbed
• 3 cups bottled clam juice
• 1 1/2 cups water
• kosher salt to taste
• 2 cups white rice
• 2 Tbsp coarsely chopped fresh cilantro, plus sprigs for garnish
• 1 lime, cut into 6 wedges

Preparation

Step 1

1. To make the tomato broth, in a large saucepan over medium-high heat, warm the olive oil. Add the onion and saute until translucent, about 3 minutes. Add the garlic, oregano, and bay leaf and saute for 1 minute. Add the pureed and diced tomatoes and juice and the chipotles and season to taste with sugar, salt and pepper. Simmer, uncovered, until slightly thickened, about 20 minutes. Set aside.

2. To make the stew, in a large deep frying pan over medium-high heat, warm the olive oil. Add the garlic and saute for 1 minute. Add the shrimp and saute until thye just turn pink and are opaque throughout, 2-3 minutes. Remove the shrimp from the pan and keep warm. Add the mussels and clams, discarding any that fail to close to the touch. Pour in the tomato broth, bottled clam juice, and water and season with salt. Cover and simmer until the mussels and clams open, 3-4 minutes. Uncover and discard any shellfish that failed to open.

3. Place a scoop of rice in the center of each of 6 large, wide-rimmed soup plates. Arrange 3 shrimp, 3 mussles, and 3 clams around the rice. Stir the chopped cilantro into the remaining broth. Taste and adjust the seasoning. Ladel enough of the broth into each of the soup plates to fill just below the rim. Garnish each serving with a cilantro sprig along with a wedge of lime, to be squeezed onto the stew before eating. Serve at once.