My Exotic Sea Food Stew.
Hello everybody, hope you are having an amazing day today. Today, we’re going to make 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 well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. My Exotic Sea Food Stew is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook 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:
- Get 9-10 of shallots.
- Take 3 of medium garlic, minced.
- Take 3 of medium Roma tomatoes.
- Get 1 TBSP of capers, minced.
- Prepare 14.5 oz of diced tomatoes.
- Prepare 2 of fresh coconuts.
- Get 3 packages of Sazòn Goya (con cilantro y achiote).
- Make ready of Some cumin.
- Take of Some oregano.
- Prepare 2 of bay leaves.
- Prepare 3 of dried Thai peppers (optional).
- Get 1 of tail of a white fish.
- Prepare 12 of medium shrimp with heads on.
- Prepare 1/3 of of a big squid.
- Take of Salt and pepper.
- Take of For garlic bread:.
- Make ready of Butter.
- Make ready of Salt and minced garlic.
- Make ready of French bread.
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..
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