Chef AarónSanchez's spicy seafood stew.
Coconut Stew with Coconut & Chipotle
Serves 4 To 6
- ½ Pound (225 g) clams, scrubbed
- 1 tablespoon cornmeal
- 1 pound (455 g) yukon gold potatoes, cut into ½- to 1-inch (12 mm to 2.5 cm) pieces
- ¼ cup (60 ml) canola or grapeseed oil
- 1 yellow onion, thinly sliced
- 1 large tomato (10 to 12 ounces/280 to 340 g), diced
- 4 cloves garlic, finely chopped
- ¼ cup (60 ml) chipotle love (recipe follows)
- 2 tablespoons minced fresh ginger
- ¼ cup (60 ml) white wine
- ½ pound (225 g) mussels, scrubbed
- 3 cups (720 ml) seafood stock
- 1½ cups (360 ml) unsweetened coconut milk
- ¾ pound (340 g) white fish fillets, such as grouper or snapper
- ¾ pound (340 g) large shrimp, shelled and deveined
- 2 cups (290 g) corn kernels (from about 2 ears)
- ¼ cup (10 g) lightly packed cilantro leaves, chopped
- 2 tablespoons fresh chives, minced
- 1 lime, cut into 6 wedges
- 1 cup (200 ml) canola oil
- 24 cloves garlic, peeled
- ½ cup (20 g) cilantro
- 6 tablespoons (100 g) canned chipotle chiles, chopped
- 2 teaspoons kosher salt
- Zest of 2 limes (about 4 teaspoons)
COCONUT STEW WITH COCONUT & CHIPOTLE DIRECTIONS:
- Rinse the clams and place them in a bowl with the cornmeal. Cover with about 2 inches (5 cm) of water and set aside; this helps remove any grit.
- In a large pot filled with well-salted water, bring the potatoes to a boil over high heat, then immediately adjust the heat to medium and continue to simmer until the potatoes are tender but not falling apart, 10 to 15 minutes. Drain and set aside.
- In the same pot, warm the oil over medium heat. Sauté the onion until soft and translucent, then add the tomato and cook for about 5 minutes, or until it thickens and melts. Stir in the garlic, chipotle love, and ginger, and cook for another minute or two, until fragrant. Add the wine and scrape any browned bits from the bottom of the pot.
- Add the clams and mussels to the pot and partly cover. After about 5 minutes, when most of the shells have opened, pour in the stock and coconut milk. Bring to a simmer over medium-high heat; meanwhile, cut the fish and shrimp into 1-inch (2.5 cm) pieces. Discard any clams and mussels that have not opened.
- When the liquid is simmering, adjust the heat to medium and add potatoes, corn, fish, and shrimp. Cook for 4 to 5 minutes, until the fish and shrimp are firm and opaque. Garnish with cilantro, chives, and a squeeze of lime.
CHIPOTLE LOVE DIRECTIONS:
- Preheat the oven to 300°f (150°c).
- Pour the oil into a small oven-safe saucepan and add the garlic. Cover with foil or a lid and bake until the garlic turns a nutty brown and is soft like cream cheese, 40 to 50 minutes. Remove the pot from the oven and let the garlic and oil cool to room temperature.
- Using a slotted spoon, transfer the garlic to a food processor and puree it with the cilantro, chipotles, salt, and lime zest. With the machine still running, stream in the garlic-infused oil and continue to process until the mixture is very smooth. Use right away or store refrigerated in an airtight container for up to 2 weeks.