Ingredients

• 3 Littleneck clams
• 4 Prince Edward Island mussels
• 1 tablespoon of chopped garlic
• 1/4 cup of sliced white onions
• 2 tablespoons diced Roma tomatoes
• 1/2 cup fish stock or bottled clam juice
• 3 Medium sized shrimp (peeled and deveined)
• 4 ounces fresh whitefish fillet (grouper, snapper, flounder)
• 1 tablespoon dry chile puree (ancho, pasilla, guijilb)
• 3 ounces fresh calamari (pealed and cut in 1/2 inch rings)
• 1/2 cup coconut milk
• 1 tablespoon chopped cilantro

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Instructions

1. Begin with a hot skillet. Saute the clams and mussels for two minutes. Then add chopped garlic. Cook for a minute (be careful not to burn garlic). Then, add onions and tomatoes and cook for 2 minutes. Next, add fish stock as mussels and clams begin to open. Add shrimp, whitefish and chile puree. Cook for three minutes. At this point add calamari, coconut milk cilantro. Cook for a minute more and serve in halved coconut.;