Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, my exotic sea food stew. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
My Exotic Sea Food Stew is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. My Exotic Sea Food Stew is something which I have loved my entire life.
This rustic stew was inspired by the rich, meaty flavors of a crawfish or shrimp boil. Fish fillet pieces cooked in a white wine and tomato broth. Our goal is to fundamentally change the way the world appreciates and engages with African food.
To get started with this 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 can achieve it.
The ingredients needed to make My Exotic Sea Food Stew:
- Prepare 9-10 shallots
- Get 3 medium garlic, minced
- Make ready 3 medium Roma tomatoes
- Make ready 1 TBSP capers, minced
- Prepare 14.5 oz diced tomatoes
- Get 2 fresh coconuts
- Get 3 packages Sazòn Goya (con cilantro y achiote)
- Prepare Some cumin
- Take Some oregano
- Get 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
- Make ready For garlic bread:
- Prepare Butter
- Prepare Salt and minced garlic
- Get French bread
Serve with Crusty Bread to mop up all the flavorful juices! For a Gluten-free option, instead of bread add cannellini beans! Meanwhile, cook the garlic bread following pack instructions. Divide the stew into warm bowls and scatter with the remaining dill.
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.
A wide variety of seafood stew options are available to you, such as material, feature, and processing type. Categories: French Recipes Stew Recipes Tomato Onion Recipes Shellfish Recipes Shrimp Fish Potato Bass Halibut Recipes. See more ideas about Food, Seafood recipes, Seafood dishes. Summer Seafood Stew in a light, flavorful fennel-tomato broth with smokey chorizo. Simple, fast, and full of flavor!
So that is going to wrap this up for this exceptional food my exotic sea food stew recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
