Seafood Delight
by Sonny Ithipathachai on Thursday, February 18, 2010 at 9:36am
This is one of my all time favorites because I love seafood.
Ingredients:
1 Quart of high fat chicken stock. I usually keep the water from chicken that I par boil and reduce it...almost like demiglace.
1 package of Black mussels
1 package of "baby squid" whole. I cut these into halves
1 whole large onion "chopped"
5 carrots "chopped"
1 can of Hentz herbs and garlic tomato sauce
1 cup to Texas Pete
5 clery stalks "chopped"
1 lb. shrimp "peeled"
1 lb. of fish of your choice (almost any fish will do) no bones
2 cups of chopped sweat peppers mixed with hot peppers
ACTION: Bring the chicken stock to a boil. Put in all the chopped vegetables. Add all the meat and boil for about 10 minutes. Add the sauce, Texas Pete, and put on low....simmer for another 10 minutes. Serve this over pasta...spaghetti or linguini does great. Roll up your sleeves and dig in
Ingredients:
1 Quart of high fat chicken stock. I usually keep the water from chicken that I par boil and reduce it...almost like demiglace.
1 package of Black mussels
1 package of "baby squid" whole. I cut these into halves
1 whole large onion "chopped"
5 carrots "chopped"
1 can of Hentz herbs and garlic tomato sauce
1 cup to Texas Pete
5 clery stalks "chopped"
1 lb. shrimp "peeled"
1 lb. of fish of your choice (almost any fish will do) no bones
2 cups of chopped sweat peppers mixed with hot peppers
ACTION: Bring the chicken stock to a boil. Put in all the chopped vegetables. Add all the meat and boil for about 10 minutes. Add the sauce, Texas Pete, and put on low....simmer for another 10 minutes. Serve this over pasta...spaghetti or linguini does great. Roll up your sleeves and dig in
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