My Exotic Sea Food Stew

Name: My Exotic Sea Food Stew
Cuisine: American
Ingredients: 9-10 shallots; 3 medium garlic, minced; 3 medium Roma tomatoes; 1 TBSP capers, minced; 14.5 oz diced tomatoes; 2 fresh coconuts; 3 packages Sazòn Goya (con cilantro y achiote); Some cumin; Some oregano; 2 bay leaves; 3 dried Thai peppers (optional); 1 tail of a white fish; 12 medium shrimp with heads on; 1/3 of a big squid; Salt and pepper; For garlic bread:; Butter; Salt and minced garlic; French bread

2choi @cook_15339344

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.

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Ingredients

9-10shallots
3medium garlic, minced
3medium Roma tomatoes
1 TBSPcapers, minced
14.5 ozdiced tomatoes
2fresh coconuts
3 packagesSazòn Goya (con cilantro y achiote)
Some cumin
Some oregano
2bay leaves
3dried Thai peppers (optional)
1tail of a white fish
12medium shrimp with heads on
1/3of a big squid
Salt and pepper
For garlic bread:
Butter
Salt and minced garlic
French bread

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Steps

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.