Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, my exotic sea food stew. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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My Exotic Sea Food Stew is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. My Exotic Sea Food Stew is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook 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:
- Take 9-10 shallots
- Make ready 3 medium garlic, minced
- Get 3 medium Roma tomatoes
- Take 1 TBSP capers, minced
- Make ready 14.5 oz diced tomatoes
- Make ready 2 fresh coconuts
- Make ready 3 packages Sazòn Goya (con cilantro y achiote)
- Prepare Some cumin
- Make ready Some oregano
- Get 2 bay leaves
- Get 3 dried Thai peppers (optional)
- Get 1 tail of a white fish
- Prepare 12 medium shrimp with heads on
- Make ready 1/3 of a big squid
- Take Salt and pepper
- Make ready For garlic bread:
- Prepare Butter
- Make ready Salt and minced garlic
- Get French bread
Feel free to substitute more shrimp for the. Hurricane Katrina and a subsequent oil spill off the coast of Louisiana renewed appreciation for our region's seafood. This stew shows off its incomparable flavors, colors, and beauty. In a large saucepan, saute the onion, red pepper and garlic in oil until tender.
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 tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Cumin, coriander, ginger, and cinnamon give this stew its exotic flavor. Seafood Stew by Feasting At Home. This stew is everything that's good about seafood: mussels, prawns, salmon or your favorite white fish seasoned with spices, veggies, and chorizo. Bouillabaisse is France's classic Mediterranean fisherman's stew.
So that’s going to wrap this up for this special food my exotic sea food stew recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this site in your browser, and share it to your loved ones, colleague and friends. Thank you for reading, I hope My page becomes “the place to be” when it comes to my exotic sea food stew cooking. Go on get cooking!
