There are those days… just before a big feast holiday, when it’s difficult to get excited about cooking, let alone being creative. The kitchen is ready. The fridge is stuffed to the gills with all the necessities your upcoming throng expects. Unfortunately, you are hungry TODAY! Others that occupy your home are giving you ‘the look’. The phone is right there. Pizza would be so easy, but you are going to feel so miserable after you eat all that gluten and dairy and… Yeah. I know you realize this. It happens in every well meaning kitchen.
Mariscos Ranchero
Roma tomatoes, quartered
Yellow onion, 1/2 inch slices
Poblano peppers
Optional additional hotter peppers
Garlic, minced
Stock
Prawns, shelled, cleaned
Hard shell clams, cleaned
Mussels, debearded, clean
Cilantro, chopped
Salt and pepper
I like to make the sauce ahead, then finish cooking the shellfish right before serving.
Place tomatoes, onions and peppers on a baking sheet under the broiler. Keep an eye on the peppers. You just want to blister the skins. Keep turning them until you have blistered the entire surface. Wrap them in a paper towel. Finish cooking the tomatoes and onion until they begin to blacken.
When the peppers are cool enough to handle, peel them and discard the seeds and membrane. Rough chop.
Rough chop the onions and cook in a small amount of oil. Add the garlic when they are nearly done. Cook quickly and add the chopped peppers and the tomatoes. Cook on medium until the vegetables begin to break down a bit. Add enough stock to moisten. Season with salt and pepper. Set sauce aside unless you are cooking the shellfish to serve now.
To finish, increase the stock to a just visible level. Bring the sauce to a simmer. Add all the shellfish. Place a lid over the pan. It will only take a few minutes for everything to cook. The clams and mussels will be open when they are done. Toss with fresh cilantro and put into individual serving bowls.
Serve with some warm gluten free bread.
