4 roma tomatoes, halved 6 cloves garlic 4 cups fish stock, divided 2 tablespoons olive oil 1 red onion, diced 2 lobster tails 1 cup red chile sauce 1/2 cup dark beer 1 teaspoon crushed dried oregano 1 bunch fresh cilantro, washed 3/4 pound littleneck clams, washed 1/2 lb. jumbo shrimp, peeled and deveined 3/4 teaspoon salt 1/2 teaspoon ground black pepper 1/2 pound sea bass, cut into 1 inch chunks 1/2 pound sea scallops 12 fresh cilantro sprigs 8 corn tortillas, warmed
Preheat oven to 450°.
Place tomatoes on a baking sheet, cut side down and roast until golden brown, about 15 minutes. Allow to cool. Roughly chop and set aside
While tomatoes are roasting, place unpeeled garlic cloves in a heavy-bottomed skillet and toast over medium-high heat, shaking frequently until golden brown and fragrant, about 8 minutes. Peel when cool enough to handle.
Place garlic and 1 cup of the fish stock in a blender or food processor, purée until smooth. Set aside.
Heat oil in a large, deep pan over medium heat. Sauté onion, stirring frequently for 15 minutes or until golden brown. Add reserved tomatoes, garlic purée, lobster, chili sauce, beer and oregano to pan. Place cilantro in a couple layers of cheesecloth, tie in a bundle and add to pot. Bring to a boil, cover, reduce heat and simmer for about 6 minutes.
Meanwhile, heat remaining 3 cups of fish stock.
Remove lid to lobster pot and add clams and shrimp, salt and pepper, simmer for another 5 minutes. Add sea bass, scallops and hot stock and cook for another 2 minutes. Remove lobsters and cut in half lengthwise. Discard cilantro.
Serve stew in large flat bowls. Garnish with cilantro and serve with warm tortillas.
Thanks to Sandy Paloma for this recipe.