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This Mexican chipotle seafood stew combines fish, shrimp and mussels in a flavorful chipotle chile based broth. It’s one of my favorite seafood recipes and it’s the perfect lent recipe to make for a crowd.
For me fish stew is one of those comfort foods that makes you feel warm inside and happy. There’s something about seafood stew that brings back memories of spending Easter week at the beach. Yes, kids have vacation the entire Easter week in Guatemala.
Easy Chipotle Seafood Stew: Cooking Hacks
This fish stew is inspired on a seafood stew my mom always made when we were kids. My mom’s version of this fish stew did not have that spicy kick of chipotle because … well in Guatemala most dishes are not spicy like they are in Mexico. I decided to add chipotle because I love spicy food and I have to say it was a great idea! I mean isn’t chipotle always a good idea. It gives this stew a slightly smoky spiciness and really brings everything together into a perfect harmony of flavors.
I also made a few more changes to my mom’s original recipe so that this fish stew is ready in no time. One of the things that for years prevented me from making this was that it took so long to make. I used fish stock instead of making my own, I added SeaPak Shrimp Scampi to the stew and used Clamato® Tomato Cocktail as the tomato base for this stew. Using Clamato to make this stew was pure genius if I say so myself. It reduced so much of the work and cut the time for preparing this dish in about half. The original recipe required dicing tomatoes, cooking them and putting them in a blender. But if you add Clamato you don’t have to do any of that. Clamato is the authentic tomato cocktail that spices up all your parties and get-togethers. It adds more to your meals and cocktails – from a delicious shrimp ceviche to a perfect Michelada. I love the fresh taste of Clamato and it pairs perfectly with all of the other fresh ingredients I used for this recipe. Click here for more Lent-friendly Clamato recipe inspiration.
Because I used Clamato I was able to spend less time in the kitchen which means that I get to spend more time with my family during Lent. When my kids grow older I hope that they think back to these moments just like I do. I hope that my recipe for chipotle seafood stew reminds them of us sharing long conversation over a steaming hot bowl of delicious stew. I love that I can pass this recipe on to them and hope they make it for their families and it’s such a great plus that this recipe is so easy and quick to make. As with all spicy recipes you can tweak this spicy seafood stew to any heat level you desire just by adding more or less chipotle. Even if you don’t like spicy food add at least one tablespoon of chipotle adobo sauce to the stew just to enhance the flavors. And if you’re serving this for the family and want to ensure it’s kid friendly you can always leave the chipotle out and serve this seafood stew.
Easy Chipotle Seafood Stew
- 2 teaspoons olive oil
- 1 large onion, chopped
- 1 ½ teaspoon of celery salt
- 1 ½ teaspoon ground garlic
- 1 teaspoon pepper
- 1 64 oz bottle of Clamato Tomato Cocktail (8 cups)
- 4 bay leaves
- 3 cups seafood stock
- 8 small red potatoes, quartered
- 1 teaspoon salt
- 2 tablespoons chipotle adobo sauce
- 3 tablespoons Real-Lime
- 1 box of SeaPack Shrimp Scampi
- 20-25 mussels
- 2 lb boneless, skinless fish fillets cut into 1 inch pieces (for best flavor use grouper, halibut, snapper, seabass)
- 2 Avocados, cut into pieces
- 1 cup grilled corn, shucked
- 1/2 cup fresh cilantro chopped
- Heat the oil in a medium pot over medium heat. Add the onion, celery salt, ground garlic and 2 teaspoon of pepper. Cook stirring constantly until onion is translucent about 6 minutes.
- Reduce heat to medium low and add the Clamato and bay leaves. Simmer for about 10 minutes.
- Add the fish stock, the chipotle adobo sauce, the potatoes and 1 teaspoon of salt. Cove and simmer for about 15 minutes or until potatoes are tender.
- When ready to serve add the Real-Lime and heat the pot to medium. Add the shrimp and the mussels. Arrange the fish on top of the stew, cover and simmer until the shellfish open and the fish is firm and opaque, about 5 minutes.
- Ladle the stew into bowls. Top with grilled corn and avocado and sprinkle with fresh cilantro.
If you want to make this ahead leave the seafood out of the stew. Heat the soup and then add the seafood while you let it cook a few minutes. Then it’s ready to serve. This recipe is ideal for a crowd and it’s perfect for when you have family over during lent as it is a seafood dish that everyone can enjoy wile still observing the Lent tradition of not eating any meat or pork.
Click here for more Lent-friendly Clamato recipe inspiration.