My Exotic Sea Food Stew
My Exotic Sea Food Stew

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, my exotic sea food stew. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

My Exotic Sea Food Stew is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. My Exotic Sea Food Stew is something which I have loved my whole life.

To begin with this particular 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:
  1. Prepare 9-10 shallots
  2. Take 3 medium garlic, minced
  3. Make ready 3 medium Roma tomatoes
  4. Take 1 TBSP capers, minced
  5. Take 14.5 oz diced tomatoes
  6. Take 2 fresh coconuts
  7. Get 3 packages Sazòn Goya (con cilantro y achiote)
  8. Get Some cumin
  9. Get Some oregano
  10. Take 2 bay leaves
  11. Get 3 dried Thai peppers (optional)
  12. Prepare 1 tail of a white fish
  13. Get 12 medium shrimp with heads on
  14. Make ready 1/3 of a big squid
  15. Prepare Salt and pepper
  16. Get For garlic bread:
  17. Make ready Butter
  18. Make ready Salt and minced garlic
  19. Get French bread
Steps 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’s going to wrap it up for this special food my exotic sea food stew recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!