Mixed fresh fish (ask the fishmonger for the best variety for stew) and clams (fresh or frozen) are what make this stew so "special," along with a host of other ingredients that contribute flavor and texture: potatoes, tomatoes, bell pepers, and onions for the vegetables, and hot pepper sauce for a subtle (or not so subtle, depending on your taste preference) kick of fiery heat. Fresh mint and cilantro are added at the end for welcome brightness
- fish (Variety of fresh, prepared for stew, as much as preferred)
- clam (Vietnamese frozen, as much as preferred)
- seafood (shrimp, shellfish, etc., as much as preferred)
- 2 onions (large)
- 4 garlic cloves
- 4 tomatoes (fresh ripe)
- 1 green pepper (sliced)
- 1 red pepper (sliced)
- potato (Sliced, as much as preferred)
- 1 cup white wine
- 1 tablespoon seafood
- olive oil
- Peel and slice the potatoes and set aside. Cut an onion into medium-sized slices and place in a large saucepan.
- Add 2 minced garlic cloves, sliced peppers, and drizzle with olive oil.
- Place one layer of fish in the pan, season with salt and pepper and add some of the tomatoes.
- Again, add another layer of onion and garlic, peppers, potato. etc. then one layer of fish until there are no more ingredients.
- Then, place the tablespoon of seafood in boiling water and added a drizzle of olive oil.
- Turn on the heat and cook slowly. If necessary add a little water.
- In the middle of boiling, I added the herbs, seasoned it again, and added the Tabasco. At the end, after tasting it, I seasoned it again and added some more fresh herbs.