Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, my exotic sea food stew. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Name : Exotic Sea Food Stall. In addition to this, we took on a challenge to introduce. Seafood Stew Mix is a is a consumable item cooked using the Cooking Set.
My Exotic Sea Food Stew is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. My Exotic Sea Food Stew is something which I’ve loved my entire life. They’re nice and they look wonderful.
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 that.
The ingredients needed to make My Exotic Sea Food Stew:
- Get 9-10 shallots
- Prepare 3 medium garlic, minced
- Take 3 medium Roma tomatoes
- Take 1 TBSP capers, minced
- Take 14.5 oz diced tomatoes
- Prepare 2 fresh coconuts
- Get 3 packages Sazòn Goya (con cilantro y achiote)
- Get Some cumin
- Take Some oregano
- Prepare 2 bay leaves
- Prepare 3 dried Thai peppers (optional)
- Take 1 tail of a white fish
- Take 12 medium shrimp with heads on
- Prepare 1/3 of a big squid
- Take Salt and pepper
- Prepare For garlic bread:
- Prepare Butter
- Take Salt and minced garlic
- Take French bread
Definitely needed more salt as it was a little bland. Meanwhile, cook the garlic bread following pack instructions. Divide the stew into warm bowls and scatter with the remaining dill. This Seafood & Potato Stew is kind of my happy place right now.
Steps 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.
It's comforting, cozy, and even healthy! I used Potatoes USA petite potatoes as the hearty base for this stew, and they were simply perfect. So creamy and flavorful, they paired so well with the tomato. This recipe for Cioppino Seafood Stew makes a hearty meal for seafood lovers. This version of the traditional stew can be part of a In this recipe for Cioppino Seafood Stew, I tried to capture all of the flavors of this Italian/San Francisco classic, while keeping the.
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