Oaxacan Seafood Chowder

Oaxacan seafood chowder at Estia's Little Kitchen

Recipe serves 4


For Tomatillo Purée

  • 6 Tomatillo, chopped
  • 2 onions, chopped
  • 4 cloves garlic, chopped
  • 6 jalapenos, chopped w/ seeds
  • 1 quart water
  • 1 bunch cilantro (reserve for blender)

Combine the following in a pot and simmer for 1 hour.
Transfer to a blender, add cilantro, and run on high until smooth.
Chill and hold for service, this will be more than you need; but this puree is great for Huevos Rancheros and enchiladas so it won’t go to waste.

In a sauce pan over medium heat:

  • ½ cup sweet corn
  • ½ cup zucchini sticks
  • ½ cup broccoli, chopped
  • ½ cup carrot sticks
  • ½ cup onion, chopped
  • ¼ cup veg oil

Stir vegetables over medium heat for 3 minutes, then add the seafood.

Add seafood:

  • 8 16/20 shrimp
  • 2 pounds porgie or fluke
  • 12 little neck clams
  • 2 cups clam broth
  • 2 cups tomatillo puree

Simmer until the clams open, season with sea salt and serve with corn tortillas.

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