My Exotic Sea Food Stew. Great recipe for My Exotic Sea Food Stew. Seafood Stew Mix is a is a consumable item cooked using the Cooking Set. Make this Cioppino Seafood Stew in your Instant Pot.

Our goal is to fundamentally change the way the world appreciates and engages with African food. In addition to this, we took on a challenge to introduce. The hardest part of this quick and easy recipe is peeling and dicing the potatoes—and you can even do that the night before. You can cook My Exotic Sea Food Stew using 19 ingredients and 8 steps. Here is how you cook that.

Ingredients of My Exotic Sea Food Stew

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

Just place the potatoes in water and store them in the refrigerator overnight to speed up assembly the next day. See more ideas about Exotic food, Food experiences, Food. Exotic Food Lentils Stew Meat One Pot Lens. Haleem is a stew composed of meat, lentils and pounded wheat made into a thick paste.

My Exotic Sea Food Stew instructions

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..

A thick stew, or jjigae, served communally, piping hot, and in an earthenware bowl, is for many the epitome of comfort food. Korea is surrounded by the sea. We were all full, the food taste better a.nd we got more for our money, than if we were to go to Red Lobster. Besides shrimp and fish fillets, this recipe calls for a jar of of seasoned tomato pasta sauce along with diced tomatoes and chilies (like Rotel). This impressive seafood stew is cooked in just one pot & really easy-to-assemble.