With a comal or black iron skillet over medium-high heat, cook the tomatoes until blackened all over. Cool slightly and chop. Puree the garlic and 1 cup of the fish stock together. Heat the oil in a large, deep saute pan and cook the onion over low heat for 15 minutes. Add chopped tomatoes, pureed garlic, lobsters, chile sauce, beer, cilantro, and oregano to the pan. Cover and simmer for 6 minutes. Meanwhile, heat the remaining 3 cups fish stock. Remove lid, add clams and shrimp, and cook for a further 5 minutes. Then add the fish, scallops, and hot stock and cook for another 2 minute. Remove cilantro and bring to a boil. Cut lobsters in half lengthwise. Serve stew in large flat bowls. Garnish with cilantro sprigs and serve with warm tortillas.
Yield: 4 servings

From: Mark Miller--COYOTE CAFE COOKBOOK
Posted By:CompuCook website
Post Date: 12/10/97