My Exotic Sea Food Stew

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, My Exotic Sea Food Stew. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

My Exotic Sea Food Stew is one of the most favored of recent trending meals in the world. It's easy, it is fast, it tastes yummy. It is appreciated by millions every day. My Exotic Sea Food Stew is something that I have loved my entire life. They're fine and they look wonderful.

Many things affect the quality of taste from My Exotic Sea Food Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Exotic Sea Food Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few components. You can have My Exotic Sea Food Stew using 19 ingredients and 8 steps. Here is how you cook it.

I watched this Korean show titled “The Rules of the Jungle” in which few celebrities and the group leader named Byong Man Kim would go to remote places or islands and try to survive for 3 days or more. They have to either catch or fish for their foods and search for their seasoning, fruits, or vegetables. They also have to build their own dwelling. Very interesting show.
In one of the episodes, Byong Man cooked some fish he caught in fresh coconut juice. And I said to myself that I should try that.
Today is the day.

Ingredients and spices that need to be Get to make My Exotic Sea Food Stew:

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

Instructions to make 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.

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