Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, my exotic sea food stew. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
My Exotic Sea Food Stew is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. My Exotic Sea Food Stew is something which I’ve loved my whole life. They’re fine and they look fantastic.
Hand-picked farms, responsible processes, high standards. Aquascot stands for exceptional Scottish seafood Cut squid into small rings. On medium heat, cook half of shallots and minced garlic with pinch of salt until soft. Hello everybody, I hope you're having an amazing day today.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have my exotic sea food stew using 19 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make My Exotic Sea Food Stew:
- Make ready 9-10 shallots
- Prepare 3 medium garlic, minced
- Take 3 medium Roma tomatoes
- Prepare 1 TBSP capers, minced
- Take 14.5 oz diced tomatoes
- Prepare 2 fresh coconuts
- Make ready 3 packages Sazòn Goya (con cilantro y achiote)
- Prepare Some cumin
- Take Some oregano
- Make ready 2 bay leaves
- Take 3 dried Thai peppers (optional)
- Make ready 1 tail of a white fish
- Take 12 medium shrimp with heads on
- Take 1/3 of a big squid
- Make ready Salt and pepper
- Take For garlic bread:
- Take Butter
- Take Salt and minced garlic
- Prepare French bread
After the player has become a Friend to Django, he. Instructions In a large, heavy pot like a Dutch oven, heat the oil over medium-high heat and saute the onions until soft, but not browned. Add the tomato sauce, curry powder and potatoes and stir well. Heat the oil in a heavy-based pan with a lid.
Instructions to make My Exotic Sea Food Stew:
- Finely minced half of shallots. The other half just thinly sliced. Minced the garlic. Cubed the tomatoes. Set aside.
- Wash the sea foods. Cut fish into small pieces. Peel skin off the squid. Make a cut from the head to the tail of the shrimp without peeling. That would help to devein and also for the seasoning to sip into the shrimp when they are cooked. Also it would be much easier to peel when eating.
- Sprinkle some salt and pepper on the fish. Cut squid into small rings.
- On medium heat, cook half of shallots and minced garlic with pinch of salt until soft. Add tomatoes, cook for 3 minutes, add a 14.5 oz can of diced tomatoes. Add juice of 2 fresh coconuts, and the rest of thinly sliced shallots.
- Mince the capers. Add into pan, together with 3 bags of Sazòn Goya. Also add pinch of cumin (crushed), pinch of oregano (crushed), and 2 Bay leaves, and dried peppers. Simmer in medium low heat for 30 minutes to reduce liquid to half. Add more salt if needed.
- Meanwhile, cut bread into halves. In a bowl, mix butter, pinch of salt and minced garlic. Spread mixture on bread. Pre-heat oven to 400 degrees. Put garlic bread in for 10 minutes.
- After 30 minutes, add fish in and cook for 5 minutes. Add squids and shrimp in, cook for another 3 minutes or until shrimp turn pink. Turn off heat.
- Scoop sea foods and sauce into serving dish. Serve with garlic bread.
Add the tomato sauce, curry powder and potatoes and stir well. Heat the oil in a heavy-based pan with a lid. This is a very Mediterranean dish and is as much a soup as it is a stew. Either way it's a delicious and simple dish for those seafood lovers among us. It's critical to work the broth to get the.
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