Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, my exotic sea food stew. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Name : Exotic Sea Food Stall. Here we're making a basic version of a Mediterranean style seafood stew, using the. This rustic stew was inspired by the rich, meaty flavors of a crawfish or shrimp boil.
My Exotic Sea Food Stew is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. My Exotic Sea Food Stew is something which I’ve loved my whole life.
To get started with this recipe, we must 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:
- Get 9-10 shallots
- Take 3 medium garlic, minced
- Get 3 medium Roma tomatoes
- Get 1 TBSP capers, minced
- Prepare 14.5 oz diced tomatoes
- Get 2 fresh coconuts
- Get 3 packages Sazòn Goya (con cilantro y achiote)
- Make ready Some cumin
- Make ready Some oregano
- Make ready 2 bay leaves
- Make ready 3 dried Thai peppers (optional)
- Prepare 1 tail of a white fish
- Make ready 12 medium shrimp with heads on
- Get 1/3 of a big squid
- Take Salt and pepper
- Get For garlic bread:
- Take Butter
- Make ready Salt and minced garlic
- Get French bread
Toasted baguette slices, buttered and rubbed with garlic. Poaching is an excellent way to cook seafood, since the cooking liquid makes a flavorful base for sauce. This recipe features a French technique. Meanwhile, cook the garlic bread following pack instructions.
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.
Divide the stew into warm bowls and scatter with the remaining dill. If you love seafood and spicy stews, I'm sure you'll absolutely love this one, called maeuntang in Korean and spicy fish stew (or soup) in English. It can be made with pretty much any type of fish but most importantly the fish should be fresh! In this recipe and video I use black sea bass, or nongeo in. Easy summer seafood stew with shrimp, scallops, mussels, and clams.
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