Mariscada En Recado (shellfish Stew)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 onion, chopped fine
• 4 cups chicken stock or 4 cups fish stock or 4 cups vegetable stock
• 4 tablespoons goya recaito (cilantro cooking base)
• 2 tablespoons tomato paste
• 14 ounces coconut milk (or whatever size your can is, they vary)
• 12 littleneck clams, thoroughly washed
• 12 mussels, thoroughly washed and debearded
• 1/2 lb large shrimp (tails intact optional)
• 2 lobster tails, snipped in half lengthwise before serving
• red pepper, strips add with shellfish if using
• green pepper strip, add with shellfish if using
• fresh cilantro or fresh parsley
• lemon wedge
• lime wedge
• chili oil (chili oil)

Recipe

• 1 heat a large pot or dutch oven, over medium low heat and add onions; saute until softened, but not browned, about 5 minutes.
• 2 add stock, cilantro cooking base, tomato paste and coconut milk; increase heat to boiling.
• 3 reduce heat, cover, and simmer 20 minutes.
• 4 add shellfish, cover and continue to simmer until clams open, about 5 to 7 minutes longer (discard any shellfish that do not open); snip lobster tails in half lengthwise.
• 5 garnish, as desired.