This weekend, fans of all things seafood will be heading to downtown Fort Lauderdale for the Stone Crab and Seafood Festival. If you want to get a head start on the festivities, check out the recipe below from Celebrity Chef Martin Lopez!
- 1/4-cup olive oil
- 5 garlic cloves, minced
- 1 bay leaf
- ½ tea spoon of Mexican oregano
- 1 cup dry white wine
- 2 large ripe tomatoes or 1 (28-ounce) can diced tomatoes
- 24 small Littleneck clams (about 2 1/2 pounds total), scrubbed
- 24 mussels (about 1 1/2 pounds total), debearded
- 20 large shrimp (about 1 pound), peeled, deveined, butterflied
- 4-5 Pickled long chiles (chiles largos)
- 1 Pound of cooked Mexican Chorizo
- 1/2 cup of chopped fresh parsley
- Mexican Bolillos or warm crusty bread
Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf and oregano.. Sauté until the garlic is tender, about 1 minute. Add the wine and bring to a soft boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp, long peppers, and simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes and add the cooked Mexican Chorizo and fresh parsley and simmer just to cook the chorizo. Divide the shrimp and chorizo and add the tomato broth among the bowls. Serve with Mexican Bolillos or warm white bread.
Note: For this recipe, it is very important to have all your ingredients clean, chopped and ready too cook and be assembled, your bowls ready and your table set.
You want to eat it as soon as it is done and it only takes minutes to cook. Make sure your chorizo is also cooked and ready to be added to the dish.
Buen Provecho Mi Gente!
Chef Martin Lopez