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Title: Yucatan Stew
Yield: 1

Ingredients

      3    littleneck clams
      4    prince edward island mussels
      1 tb chopped garlic
    1/4 c  sliced white onions
      2 tb diced roma tomatoes
    1/2 c  fish stock or bottled clam
           -juice
      3 md sized shrimp; (peeled and
      1    ; deveined)
      4 oz fresh whitefish fillet;
           -(grouper, snapper,
      1    ; flounder)
      1 tb dry chile puree; (ancho,
           -pasilla,
      1    ; guijilb)
      3 oz fresh calamari; (pealed and
           -cut in
      1    ; 1/2 inch rings)
    1/2 c  coconut milk
      1 tb chopped cilantro

Instructions

Begin with a hot skillet. Saute the clams and mussels for two minutes. Then
add chopped garlic. Cook for a minute (be careful not to burn garlic).
Then,
add onions and tomatoes and cook for 2 minutes. Next, add fish stock as
mussels and clams begin to open. Add shrimp, whitefish and chile puree.
Cook
for three minutes. At this point add calamari, coconut milk cilantro. Cook
for
a minute more and serve in halved coconut.

Yield: 1 serving

Converted by MC_Buster.

Per serving: 300 Calories (kcal); 29g Total Fat; (80% calories from fat);
4g Protein; 12g Carbohydrate; 0mg Cholesterol; 21mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 6
Fat; 0 Other Carbohydrates

Recipe by: IN FOOD TODAY SHOW #IND019

Converted by MM_Buster v2.0n.

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