My Exotic Sea Food Stew
My Exotic Sea Food Stew

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, my exotic sea food stew. One of my favorites. 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 recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. My Exotic Sea Food Stew is something that I have loved my entire life.

Great recipe for My Exotic Sea Food Stew. They have to either catch or fish for their foods and. Seafood Stew Mix is a is a consumable item cooked using the Cooking Set.

To get started 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 that.

The ingredients needed to make My Exotic Sea Food Stew:
  1. Make ready 9-10 shallots
  2. Make ready 3 medium garlic, minced
  3. Take 3 medium Roma tomatoes
  4. Make ready 1 TBSP capers, minced
  5. Prepare 14.5 oz diced tomatoes
  6. Make ready 2 fresh coconuts
  7. Make ready 3 packages Sazòn Goya (con cilantro y achiote)
  8. Prepare Some cumin
  9. Take Some oregano
  10. Get 2 bay leaves
  11. Prepare 3 dried Thai peppers (optional)
  12. Take 1 tail of a white fish
  13. Prepare 12 medium shrimp with heads on
  14. Get 1/3 of a big squid
  15. Prepare Salt and pepper
  16. Get For garlic bread:
  17. Prepare Butter
  18. Take Salt and minced garlic
  19. Get French bread

Rustic Gulf Coast Seafood Stew was inspired by the rich, meaty flavors of a crawfish or shrimp boil. 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. This stew shows off its incomparable flavors, colors, and beauty.

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.

In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. 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.

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