Chilpachole (Seafood Stew)

By lbgtdep

MAKES: 8 SERVINGS
PREP: 35 MINS
SOAK: 45 MINS
BAKE: 20 MINS AT 425 DEGREES F

Ingredients

• 12 12
• ounces fresh or frozen medium shrimp
• 8 8
• ounces fresh or frozen tilapia or other white-flesh fish
• 2 2
• fresh poblano chile peppers
• 8 8
• ounces fresh or frozen bay scallops
• 8 8
• ounces mussels or clams
• 2 2
• tablespoons olive oil
• 8 8
• cloves garlic, minced
• 1 1
• cup finely chopped onion (1 large)
• 1 1
• cup finely chopped celery (2 stalks)
• 1/2 1/2
• cup chopped carrot (1 medium)
• 4 4
• 8 ounce bottles clam juice
• 2 2
• 14 1/2 ounce can fire-roasted diced tomatoes, undrained
• 2 2
• cups vegetable juice or tomato juice
• 1 1
• fresh jalapeno chile pepper, stemmed, seeded, and chopped*
• 2 2
• bay leaves
• 1 1/2 1 1/2
• teaspoons dried oregano, crushed
• 1 1/2 1 1/2
• teaspoons ground cumin
• 1 1/2 1 1/2
• teaspoons anise seeds, crushed
• 1/2 1/2
• cup fresh cilantro leaves
• Salt
• Lime wedges
• Bottled hot pepper sauce (optional)
• Garlic bread (optional)

Preparation

Step 1

Thaw shrimp, fish, and scallops, if frozen. Peel and devein shrimp; halve shrimp lengthwise. Rinse shrimp, fish, and scallops; pat dry with paper towels. Cut fish into 1-inch pieces. Set shrimp, fish, and scallops aside. Using a stiff brush, scrub mussels or clams under cold running water; remove beards from mussels, if present. Combine 8 cups water and 3 tablespoons salt. Add mussels or clams; soak for 15 minutes. Drain and rinse. Discard water. Repeat soaking, draining, and rinsing two more times.
Preheat oven to 425 degrees F. Cut poblano chile peppers in half lengthwise; remove stems, seeds, and membranes.* Place pepper halves, cut sides down, on a foil-lined baking sheet. Bake for 20 to 25 minutes or until skins are charred and peppers are very tender. Bring foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough handle. Using a sharp knife, loosen edges of skins; gently pull off skins in strips and discard. Chop the poblano peppers; set aside.
In a 6- to 8-quart Dutch oven heat oil over medium heat. Add garlic; cook for 1 minute. Add onion, celery, and carrot; cover and cook for 5 minutes, stirring occasionally. Stir in clam juice, tomatoes, vegetable juice, jalapeno chile pepper, bay leaves, oregano, cumin, and anise seeds. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Stir in chopped poblano peppers and cilantro. Discard bay leaves. Season to taste with salt.
Add shrimp, fish, scallops, and mussels or clams to the clam juice mixture. Cover and simmer for 5 to 8 minutes or until shrimp are opaque and mussels or clams open. Discard any unopened mussels or clams.
Ladle stew into bowls. Garnish with lime wedges. If desired, serve with hot pepper sauce and garlic bread.
From the Test Kitchen
EDITOR'S NOTE:
Use at least three types of seafood, buying whats freshest from the seafood monger: Clams, calamari, sea scallops, and crab all work in this stew.

*
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.