Thursday, August 13, 2015

Mixed seafood stew

  • 1 package of frozen mixed seafood (mussels, shrimp, squid, octopus) rough chopped.  Note that fresh will always be better, but the frozen can be a money and time savor depending on where you live
  • 1 lb fresh shrimp deveined and shells removed (save for sauce)
  • 1/2 medium size red onion diced small. 
  • 1 tablespoon rocoto paste
  • 1 tablespoon homemade garlic paste
  • Old bay season to taste
  • 8 oz coconut milk
  • 2 cups rice
  • 2 cups water
  • Salt to taste
  • 2 tablespoons coconut oil

  • In rice cooker combine rice, water, and salt.  Cook to done
  • In a small pot with 2 cups water boil any shells from shrimp or mussels for 30 min for shrimp/shell stock.  Strain out shells once done and set aside.
  • In another larger (medium size) pot bring the coconut oil to temp, and add the onions and begin to sweat them
  • Once onions are translucent (not browned), add the rocoto and garlic paste and old bay seasoning and  stir quickly for 30 seconds to meld the flavors at med high.  
  • Add the Seafood and cook for 2 min until shrimp start showing pink.
  • Deglaze pot with coconut milk and cook for 2 minutes.
  • Add in the strained stock and simmer at low for roughly 20-30 minutes letting the sauce thicken and the soup flavors to come together.
  • Server over the rice and enjoy.