Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, my exotic sea food stew. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Great recipe for My Exotic Sea Food Stew. They have to either catch or fish for their foods and. My Exotic Sea Food Stew instructions.
My Exotic Sea Food Stew is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. My Exotic Sea Food Stew is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started 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 it.
The ingredients needed to make My Exotic Sea Food Stew:
- Prepare shallots
- Take medium garlic, minced
- Make ready medium Roma tomatoes
- Make ready capers, minced
- Get diced tomatoes
- Make ready fresh coconuts
- Prepare Sazòn Goya (con cilantro y achiote)
- Get Some cumin
- Get Some oregano
- Prepare bay leaves
- Make ready dried Thai peppers (optional)
- Take tail of a white fish
- Take medium shrimp with heads on
- Make ready of a big squid
- Take Salt and pepper
- Take For garlic bread:
- Take Butter
- Get Salt and minced garlic
- Get French bread
Moqueca baiana is a rich seafood stew from Brazil, reminiscent of a mild curry but not made from a spice paste base. This recipe is for the Afro-Brazilian version of moqueca from the state of Bahia. Brodetto, a fish stew with a tomato base, is a specialty of the Marche region of Italy. There are several recipes for brodetto, even within the Marche.
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.
This recipe belongs to the province of Ancona. To make this recipe, I chose fish available in the southern United States. Hurricane Katrina and a subsequent oil spill off the coast of Louisiana resulted in a renewed appreciation for the region's seafood. This stew shows off its incomparable flavors, colors, and beauty. Rustic Gulf Coast Seafood Stew was inspired by the rich, meaty flavors of a crawfish or shrimp boil.
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