Yucatan Stew Recipe | Food Network

Ingredients

• 3 Littleneck clams
• 4 Prince Edward Island mussels
• 1 tablespoon of chopped garlic
• 1/4 cup of sliced white onions
• 2 tablespoons diced Roma tomatoes
• 1/2 cup fish stock or bottled clam juice
• 3 Medium sized shrimp (peeled and deveined)
• 4 ounces fresh whitefish fillet (grouper, snapper, flounder)
• 1 tablespoon dry chile puree (ancho, pasilla, guijilb)
• 3 ounces fresh calamari (pealed and cut in 1/2 inch rings)
• 1/2 cup coconut milk
• 1 tablespoon chopped cilantro