Yield: 4 servings
1 1/2 tablespoons canola oil
1 1/2 cups chopped yellow onions
4 cloves garlic, minced
1-inch cube fresh ginger, minced
1 cup chopped poblano pepper
1 cup chopped tomatoes
1/4 cup dry white wine
1 cup tomato sauce
8 cups seafood stock (see tester's note)
2 bay leaves
2 teaspoons saffron threads
1 1/2 tablespoons red pepper flakes or less to taste (see tester's note)
1/4 pound bay scallops
1/4 pound medium shrimp, shelled and deveined
1/2 pound salmon, cut into bite-size pieces
1 pound mussels
1/2 bunch fresh cilantro, chopped
About 1/4 cup cooked rice, for serving
1. In a large heavy pot such as a Dutch oven, heat oil on medium until shimmery. Stir in onions, garlic and ginger; sauté until onions are soft but have not begun to brown. Stir in poblano and tomatoes; cook for about 5 minutes. Stir in wine, tomato sauce, seafood stock, bay leaves, saffron and red pepper flakes. Cover and bring to a boil, then reduce heat and let simmer for about 10 minutes. (If making in advance, let cool and refrigerate. Return to a simmer when ready to proceed.)
2. Just before serving, stir in scallops and shrimp; let cook 2 to 3 minutes, gently stirring. Stir in salmon; let cook about 5 minutes, gently stirring. Add mussels and cilantro; let cook for 1 minute. Taste and add salt if needed.
3. For each serving, place about 1 tablespoon of cooked rice in a bowl and ladle in about 3 cups broth and seafood.
Per serving: 505 calories; 19g fat; 4g saturated fat; 130mg cholesterol; 48g protein; 33g carbohydrate; 6g sugar; 3g fiber; 2,940mg sodium; 110mg calcium.
Tester's notes: Yemanja Brasil makes its own seafood stock. This recipe was tested with a quick stock made with onion, carrot, slices of fresh ginger, shrimp shells, the skin from a salmon filet and a fish head from the fish counter at Whole Foods. Cooks may want to add red pepper flakes to the stew to taste; a good pinch was plenty for my palate.
Recipe adapted for home kitchens by the Post-Dispatch.