How to Prepare Tasty My Exotic Sea Food Stew

Delicious, fresh and tasty.

My Exotic Sea Food Stew. Great recipe for My Exotic Sea Food Stew. They have to either catch or fish for their foods and. A classic seafood stew with a little bit of everything from the sea.

My Exotic Sea Food Stew 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. In today's list we look at dishes that most of us living outside of Korea find very unusual. You can cook My Exotic Sea Food Stew using 19 ingredients and 8 steps. Here is how you achieve that.

Ingredients of My Exotic Sea Food Stew

  1. It's 9-10 of shallots.
  2. You need 3 of medium garlic, minced.
  3. It's 3 of medium Roma tomatoes.
  4. You need 1 TBSP of capers, minced.
  5. It's 14.5 oz of diced tomatoes.
  6. It's 2 of fresh coconuts.
  7. You need 3 packages of Sazòn Goya (con cilantro y achiote).
  8. It's of Some cumin.
  9. Prepare of Some oregano.
  10. It's 2 of bay leaves.
  11. You need 3 of dried Thai peppers (optional).
  12. It's 1 of tail of a white fish.
  13. It's 12 of medium shrimp with heads on.
  14. It's 1/3 of of a big squid.
  15. It's of Salt and pepper.
  16. You need of For garlic bread:.
  17. It's of Butter.
  18. You need of Salt and minced garlic.
  19. You need of French bread.

Despite this, it is worth trying all of the dishes if you get a chance as they are such unique and tasty aspects of Korea's amazing culinary heritage. If you love peanuts, try this wonderfully easy and exotic recipe. Jalapeno peppers, green bell peppers, onion, and chunky-style peanut butter are added to chicken broth for a savory and high-protein soup.. This West African seafood stew is a delightful departure from cooking your old standby.

My Exotic Sea Food Stew instructions

  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..

Fish Stews can be so boring…but not a BRAZILIAN Fish Stew!! With a fragrant tomato coconut sauce with a fresh hit of lime, this is such a different exotic way to serve up fish that is off the charts delicious - yet simple to make. When I think of Brazilian food, I immediately have visions of grilled meat. My family lived in New Zealand many years ago. Every Sunday my mother made a lamb stew—it was Dad's favorite!