Recipes from Mexico :: Mexican Soups and Stews
2 freshly cooked whole crabs,
approximately 1 1/2 to 2 lbs. each
24 clams, well scrubbed
3 c. dry white wine
1/3 c. olive oil
1 med. onion, finely chopped
3 large cloves garlic, minced
1 green bell pepper, coarsely chopped
2 lbs. fresh tomatoes, peeled, seeded and chopped
3 oz. tomato paste
1 tsp. freshly-ground black pepper
1/2 tsp. dried Mexican oregano
1/2 tsp. dried basil, or 1 Tbsp. finely chopped fresh basil
2 lbs. fresh white fish such as sea bass, rock cod,
halibut, or ling cod, cut into large pieces
3/4 pound scallops
3/4 pound raw shrimp, peeled and de-veined
Chopped fresh parsley
Remove the legs and claws from the crab and break the body in half, reserving as much of the soft, mustard-colored center (crab butter) as possible. Set crab pieces aside and force the crab butter through a sieve into a small bowl. Set aside.
Place the clams in a pan, add 1 c. of wine, and steam, covered, over med. heat for 4 to 6 mins. or until clams open. Remove clams, discarding any that do not open. Strain the stock through cheesecloth and reserve.
In an 8-quart heatproof casserole or a kettle, heat the oil. Add the onion, garlic and bell pepper and sauté over med. heat, stirring occasionally, for approximately 5 mins. or until vegetables start to soften.
Add tomatoes, tomato paste, remaining 2 c. of wine, pepper, herbs and clam stock. Partially cover and simmer for 20 mins.
Add the fish, scallops, shrimp, crab and crab butter. Simmer for approximately 5 mins. or until all seafood is cooked. Do not stir.
Add the clams and heat for a scant 1 minute. Sprinkle and distribute with parsley and serve immediately from the cooking pot.
