Fresh Seafood Stew (Sopón Marinero)

tablespoon olive oil

cup finely chopped celery

medium onion, finely chopped (1/2 cup)

cloves garlic, finely chopped

tablespoon achiote

teaspoon saffron threads (1 g)

cartons (32 oz) Progresso™ chicken broth

1/2

teaspoon salt

1/4

cup cilantro sprigs

small fresh clams in shells, washed (about 1/2 lb)

1 1/2

pounds cod or halibut filet, cut into 1 inch pieces

lb uncooked, peeled, deveined medium shrimp

small whole Dungeness crab, cleaned and cracked into small pieces or 1 pound Stone crab legs

lb calamari, cleaned, cut into 1/4 inch slices

Fresh cilantro, finely chopped, if desired

Lime wedges, if desired

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1

In 8 quart Dutch oven, heat oil over medium-high heat. Cook celery, onions and garlic until onions are soft. Stir in saffron and achiote until well blended. Add chicken broth, salt and cilantro sprigs; heat to boiling. Reduce heat; simmer uncovered 10 minutes, stirring occasionally.
2

Return to boiling. Discard any broken shell or open (dead) clams that do not close when tapped. Stir clams and cod into broth mixture. Reduce heat. Cover; simmer 4 to 6 minutes or until clams open and fish flakes easily with fork. Stir in shrimp and calamari; simmer until shrimp are pink and calamari are tender about 2 minutes.
3

Stir in crab. Simmer uncovered about 5 minutes or until heated through. Discard any unopened clams. Top each serving with fresh cilantro and lime wedges. Serve with crusty bread to dip into broth, if desired.