| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
Niger |
Toohot06 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
tb |
Achiote paste |
| 1 |
lg |
Onion; chopped |
| 1/4 |
lb |
Spanish Chorizo sausage; finely chopped |
| 2 |
|
Carrots; thinly sliced |
| 2 |
|
Celery stalks; thinly sliced |
| 4 |
|
Garlic cloves; minced |
| 2 |
|
Serrano chilies; seeded, minced |
| 1/2 |
c |
Dry white wine |
| 1 |
c |
Fish stock or bottled clam juice |
| 12 |
oz |
Plum tomatoes; with juices – (1 can) |
| 6 |
|
Sprigs Fresh oregano |
| 2 |
|
Bay leaves |
| 20 |
|
Littleneck clams or mussels; cleaned |
| 1 |
lb |
Medium shrimp; peeled, deveined |
| 1/2 |
lb |
Squid; diag sliced 1/4" thk |
| 1/2 |
lb |
Swordfish; cut into 1" cubes |
|
|
Chopped fresh cilantro |
INSTRUCTIONS
Heat oil in heavy large saucepan over medium-low heat. Add achiote paste,
and stir until fragrant. Add onion and chorizo. Saute until onion is almost
tender. Add carrots and celery and saute until onion is tender, about 5
minutes. Add garlic and chilies and stir 1 minute. Deglaze with wine;
reduce liquid by 1/2. Add fish stock, tomatoes, oregano and bay leaves.
Cover and simmer until mixture is thick and flavors blend, about 30
minutes. Season with salt and pepper. Pour sauce into earthenware casserole
large enough to hold all the seafood. Bring to boil. Add mussels and/or
clams. Cover and cook 2 minutes. Add all remaining seafood, pushing down
into sauce. Cook until seafood is cooked through. Discard any clams or
mussels that do not open. Sprinkle with cilantro. Serve directly from
casserole. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6335 broadcast 12-05 1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
12-08-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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