Monday, February 18, 2013

SEAFOOD STEW

INGREDIENTS:
2 slices (300g) fish (salmon, tuna, or dorado)
2 pcs. (150g) shrimps, shells, removed
150g squid, each cut crosswise into 3
8 cloves garlic, crushed
1 medium onion sliced
1 small (150g) carrot, cut into chunks
1 medium (200g) potato, cut into chunks
1 can (227g) tomato Sauce
1 bay leaf
14 pcs. (100g) baguio beans, cut into 1-1/2” long


HOW TO COOK:
1. Sprinkle  seafood  with 1 tbsp.  calamansi  juice and 1/3 tsp. iodized salt (or  1 tsp. rock salt). Half-fry fish, then  set aside.
2. Saute   garlic, onions, carrots, and potatoes. Add  tomato sauce, 1 cup water, 1/3 tsp. iodized salt,  ¼ tsp. pepper and bay  leaf. Simmer  for 15 minutes.
3. Add squid ,shrimps, fish and baguio beans. Cook  for another  5 to 10 minutes.




No comments :

Post a Comment