📝 About This Recipe
This vibrant Mexican interpretation of the classic French Bouillabaisse swaps traditional saffron for the smoky warmth of guajillo chilies and the aromatic punch of epazote. Originating from the sun-drenched coast of Veracruz, this stew features a rich tomato-based broth infused with charred aromatics and a bounty of fresh Pacific seafood. It is a soul-warming masterpiece that perfectly balances the brininess of the sea with the bold, earthy spices of the Mexican pantry.
🥗 Ingredients
The Flavor Base (Recaudo)
- 4 pieces Guajillo Chilies (stemmed, seeded, and lightly toasted)
- 1.5 pounds Roma Tomatoes (roasted until charred)
- 1 large White Onion (halved and charred)
- 4 pieces Garlic Cloves (unpeeled and toasted)
- 1 teaspoon Dried Mexican Oregano (crushed)
The Broth & Aromatics
- 6 cups Seafood or Fish Stock (high quality or homemade)
- 3 tablespoons Olive Oil (extra virgin)
- 1 sprig Fresh Epazote Leaf (or a handful of cilantro if unavailable)
- 2 pieces Bay Leaf
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
The Seafood
- 1.5 pounds Firm White Fish Fillet (Red Snapper or Grouper, cut into 2-inch chunks)
- 1 pound Large Shrimp (peeled and deveined, tails on)
- 1 pound Clams or Mussels (scrubbed and bearded)
- 1/2 pound Cleaned Squid (sliced into rings)
For Garnish
- 1/2 cup Fresh Cilantro (roughly chopped)
- 2-3 pieces Limes (cut into wedges)
- 1 large Avocado (diced)
- 1/4 cup Pickled Jalapeños (optional for extra heat)
👨🍳 Instructions
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1
Place the tomatoes, onion halves, and unpeeled garlic cloves on a baking sheet under the broiler. Char until the skins are blackened and the vegetables are soft, about 8-10 minutes. Peel the garlic once cooled.
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2
Soak the toasted guajillo chilies in 1 cup of hot water for 15 minutes until pliable.
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3
In a blender, combine the charred tomatoes, onion, peeled garlic, soaked chilies (plus half of their soaking liquid), and oregano. Blend until completely smooth.
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4
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Carefully pour in the blended tomato mixture—it will sizzle and splatter.
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5
Cook the tomato base, stirring frequently, for about 8-10 minutes until the color deepens to a dark brick red and the sauce thickens significantly.
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6
Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
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7
Add the seafood stock, bay leaves, and epazote sprig. Bring to a boil, then reduce heat to low and simmer partially covered for 20 minutes to marry the flavors.
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8
Taste the broth and season generously with sea salt and black pepper. The broth should be bold and savory.
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9
Add the clams or mussels first, as they take the longest. Cover and cook for 3-4 minutes.
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10
Gently nestle the fish chunks and shrimp into the liquid. Simmer for another 3-5 minutes until the fish is opaque and the shrimp are pink and curled.
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11
Stir in the squid rings during the last 60 seconds of cooking—squid becomes rubbery if overcooked.
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12
Discard any clams or mussels that did not open. Remove the epazote sprig and bay leaves.
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13
Ladle the stew into deep warmed bowls, ensuring everyone gets a generous mix of all the seafood.
💡 Chef's Tips
Use a high-quality homemade fish stock if possible; the collagen adds a silkiness that water or bouillon can't match. Don't skip the 'charring' step for the vegetables; this provides the essential 'tatemado' smoky flavor characteristic of Mexican stews. If you can't find epazote, use a mix of fresh cilantro and a pinch of dried savory to mimic its unique medicinal, earthy profile. Avoid overstirring once the fish is added to prevent the delicate chunks from breaking apart. Ensure your shellfish are fresh; they should smell like the ocean and be tightly closed before cooking.
🍽️ Serving Suggestions
Serve with thick slices of toasted bolillo bread or sourdough rubbed with a raw garlic clove. Pair with a crisp, chilled Mexican lager or a bright Chenin Blanc to cut through the richness. Offer a side of habanero salsa for those who want to dial up the heat. Top each bowl with a dollop of Mexican crema or a few slices of buttery avocado. A side of white rice mixed with peas and carrots is a traditional accompaniment in Veracruz.