How to make it

  • Heat the chicken stock and clam juice.
  • Add the vegetables (except jalapeno, parsley, and cilantro) and spices. Cook until the vegetables are half done. Add coconut milk. Continue cooking until vegetables are done.
  • Before serving, sear white fish and scallops (do not overcook) and set aside.
  • Heat the stew and add mussels, shrimp, scallops, fish, and jalapeno.
  • Cook until mussels open, add parsley, cilantro, and lemon zest before serving
  • Serve with white steamed rice

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