Puerto Rican Seafood Stew
Ingredients
1 lb large shrimp, peeled and deveined | ||
1 lb large scallops, cut in half | ||
3 (6 oz) lobster tails, shelled and cut into 2 inch pieces | ||
2 (8 oz) skinless cod filets | ||
3 bell peppers, 1 green, 1 red and 1 orange or yellow, chopped into 1/2 inch pieces | ||
2 habanero peppers, seeded and finely chopped | ||
2 (16 oz) cans of tomato sauce | ||
1/4 cup olive oil | ||
8 cloves garlic, chopped | ||
1 large Spanish onion, chopped | ||
1 bunch cilantro, finely chopped, with stems | ||
kosher salt and black pepper to taste | ||
3-4 cups cooked white rice |
- In a large sauce pan or stock pot add the olive oil and using medium heat add the onions and saute the onions for about 3 minutes, or until soft, taking care not to burn.
- Lower the heat to medium and add the garlic, bell peppers and habanero peppers.
- Season with salt and pepper and saute for another 3-4 minutes.
- Add the cilantro, stir well and saute for another 1 minute.
- Add the tomato sauce, then taste for seasoning. Adjust seasoning if desired.
- Reduce heat and let sauce simmer for 30 minutes.
- Add the shrimp, lobster and scallops and the whole cod filets to the sauce and simmer for another 5-7 minutes or until cooked through. Gently stir to combine. Do not over cook.
- Serve over white rice.
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