Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, potato and seafood stew. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Potato and seafood stew is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Potato and seafood stew is something that I’ve loved my whole life.
Heat the oil in a large pot over medium/high heat. Add the onion, carrot, and a pinch of salt and pepper. Heat the oil in a large pot over medium/high heat.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook potato and seafood stew using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Potato and seafood stew:
- Make ready 1 kilo of mixed seafood. I used clams and mussels
- Get 2-3 large potatoes, peeled, chopped and parboiled
- Make ready Small chopped onion
- Get 300 ml fish stock
- Get Tablespoon passata sauce
- Get Dried chilli - optional
- Prepare to taste Salt
- Take Fresh parsley to serve
- Take Olive oil
This seafood stew keeps their taste buds satisfied right with the first try. Recipe for Island Seafood Stew with Whitefish and Shrimp. I hope you give this easy Jamaican seafood stew recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Instructions to make Potato and seafood stew:
- Leave the parboiled potatoes to cool. Wash and clean seafood well removing beard etc. Fry onion gently in olive oil until soft. Add potatoes and stock, bring gently to the boil.
- Add passata sauce and chilli. Simmer for about 8-10 mins. Then add the seafood and cover. Turn up the heat slightly and cook until they have opened. Check for salt
- Add some fresh parsley and serve 😀
This recipe is for the Afro-Brazilian version of moqueca from the state of Bahia. There's also moqueca capixaba from Espirito Santo which uses tomato puree and annatto, lacking the African influence by omitting the coconut milk. It will help the potatoes steam better and cook more evenly. One of the things that made the seafood stuffed potatoes at Louisiana Gold so magical, was that they scooped the potatoes out of the skin and mixed it with sauce. This way, the flavors with all through the potato instead of just floating on top.
So that is going to wrap this up with this exceptional food potato and seafood stew recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
