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My Exotic Sea Food Stew is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. My Exotic Sea Food Stew is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must first 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:
- Make ready 9-10 shallots
- Take 3 medium garlic, minced
- Prepare 3 medium Roma tomatoes
- Get 1 TBSP capers, minced
- Make ready 14.5 oz diced tomatoes
- Get 2 fresh coconuts
- Prepare 3 packages Sazòn Goya (con cilantro y achiote)
- Get Some cumin
- Make ready Some oregano
- Prepare 2 bay leaves
- Take 3 dried Thai peppers (optional)
- Prepare 1 tail of a white fish
- Take 12 medium shrimp with heads on
- Take 1/3 of a big squid
- Get Salt and pepper
- Take For garlic bread:
- Make ready Butter
- Get Salt and minced garlic
- Get French bread
Rinse fish and shrimp; pat dry. Cover and chill fish pieces and shrimp until needed. 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.
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 stew shows off its incomparable flavors, colors, and beauty. 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. There's also moqueca capixaba from Espirito Santo which uses tomato puree and annatto, lacking the African influence by omitting the coconut milk. In a large saucepan, saute the onion, red pepper and garlic in oil until tender.
Above is methods to cook my exotic sea food stew, very simple to make. Do the cooking stages appropriately, relax and use your heart then your cooking shall be scrumptious. There are many recipes that you could attempt from this web site, please discover what you need. If you like this recipe please share it with your pals. Blissful cooking.
