Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, my exotic sea food stew. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
My Exotic Sea Food Stew is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. My Exotic Sea Food Stew is something that I’ve loved my whole life. They are nice and they look fantastic.
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.
To begin with this 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 can achieve it.
The ingredients needed to make My Exotic Sea Food Stew:
- Prepare shallots
- Prepare medium garlic, minced
- Make ready medium Roma tomatoes
- Get capers, minced
- Take diced tomatoes
- Make ready fresh coconuts
- Make ready Sazòn Goya (con cilantro y achiote)
- Take Some cumin
- Take Some oregano
- Get bay leaves
- Make ready dried Thai peppers (optional)
- Prepare tail of a white fish
- Prepare medium shrimp with heads on
- Prepare of a big squid
- Prepare Salt and pepper
- Get For garlic bread:
- Get Butter
- Get Salt and minced garlic
- Prepare 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.
Steps 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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