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© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp, fish and scallops, if frozen. Peel and devein shrimp; halve lengthwise. Rinse shrimp, fish and scallops; pat dry with paper towels. Cut fish into 1-inch pieces. Set shrimp, fish and scallops aside. Using a stiff brush, scrub mussels (or clams) under cold running water; remove beards from mussels, if present. Combine 8 cups water and 3 tablespoons salt. Add mussels (or clams); soak for 15 minutes. Drain and rinse. Discard water. Repeat soaking, draining and rinsing two more times.
Preheat oven to 425°F. Cut poblanos in half lengthwise; remove stems, seeds and membranes. Place pepper halves, cut-sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until skins are charred and peppers are very tender. Bring foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skins; gently pull off skins in strips and discard. Chop the peppers; set aside.
In a 6- to 8-quart Dutch oven, heat oil over medium heat. Add garlic; cook for 1 minute. Add onion, celery and carrot; cover and cook for 5 minutes, stirring occasionally. Stir in clam juice, tomatoes, vegetable juice (or tomato juice), jalapeño, bay leaves, oregano, cumin and aniseed. Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes. Stir in chopped poblanos and cilantro. Discard bay leaves. Season to taste with salt.
Add shrimp, fish, scallops and mussels (or clams) to the pot. Cover and simmer for 5 to 8 minutes or until shrimp are opaque and mussels (or clams) open. Discard any unopened mussels (or clams).
Ladle stew into bowls. Garnish with lime wedges. If desired, serve with hot sauce and garlic bread.