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
  • salt
  • pepper
  • Tabasco
  • mint
  • coriander


  1. Peel and slice the potatoes and set aside. Cut an onion into medium-sized slices and place in a large saucepan.
  2. Add 2 minced garlic cloves, sliced peppers, and drizzle with olive oil.
  3. Place one layer of fish in the pan, season with salt and pepper and add some of the tomatoes.
  4. Again, add another layer of onion and garlic, peppers, potato. etc. then one layer of fish until there are no more ingredients.
  5. Then, place the tablespoon of seafood in boiling water and added a drizzle of olive oil.
  6. Turn on the heat and cook slowly. If necessary add a little water.
  7. 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.
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