Wednesday, May 16, 2007

Cilantro Fish Stew with Clams, Mussels, Corvina and Large Prawns

  • 4 large prawns
  • 2 small fillets of corvina or any firm-fleshed white fish
  • 1 cups of clams and mussels @ 6 of each
  • 2 ox. Spanish chorizo, chopped in small cubes
  • 8 cherry tomatoes halved
  • 6 limes juiced
  • 1 ear of white corn, off the husk
  • 1/2 bottle of XX Amber
  • 1/2-1/4 Fresno pepper, sliced
  • 1/2 bunch of cilantro
  • 1/2 white onion shaved or julienned
  • 1/4 cup chicken stock
  • olive oil
  • salt and pepper

In a large pan saute over high heat the clams, prawns, chorizo and corvina in olive oil until the fish and prawns are browned on one side. Flip the seafood then immediately deglaze the pan with the beer. Add the onion and corn. The chicken stock and lime juice are added to taste. Reduce the broth then add the whole picked cilantro, cherry tomatoes and Fresno pepper. Finish with salt and pepper. Enjoy! You should be left with a nice citrus broth containing beer and cilantro overtones. Most of these ingredients can be followed to recipe, but I recommend that they be added to taste.

Serves 2

Thanks to Beckler

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