My Exotic Sea Food Stew
My Exotic Sea Food Stew

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, my exotic sea food stew. One of my favorites. This time, I will make it a bit unique. 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 appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. My Exotic Sea Food Stew is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. 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:
  1. Prepare 9-10 shallots
  2. Make ready 3 medium garlic, minced
  3. Take 3 medium Roma tomatoes
  4. Get 1 TBSP capers, minced
  5. Make ready 14.5 oz diced tomatoes
  6. Get 2 fresh coconuts
  7. Get 3 packages Sazòn Goya (con cilantro y achiote)
  8. Prepare Some cumin
  9. Make ready Some oregano
  10. Prepare 2 bay leaves
  11. Make ready 3 dried Thai peppers (optional)
  12. Prepare 1 tail of a white fish
  13. Make ready 12 medium shrimp with heads on
  14. Take 1/3 of a big squid
  15. Prepare Salt and pepper
  16. Make ready For garlic bread:
  17. Prepare Butter
  18. Take Salt and minced garlic
  19. Take French bread
Instructions to make My Exotic Sea Food Stew:
  1. Finely minced half of shallots. The other half just thinly sliced. Minced the garlic. Cubed the tomatoes. Set aside.
  2. 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.
  3. Sprinkle some salt and pepper on the fish. Cut squid into small rings.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Scoop sea foods and sauce into serving dish. Serve with garlic bread.

So that is going to wrap it up with this special food my exotic sea food stew recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!