👨‍🍳 作り方

1. 1

   Poach the fish fillets in lightly salted water until just cooked through. Remove from water, let cool slightly, then shred into bite-sized pieces. Reserve about 1/2 cup of the poaching liquid.

   ⏱️ 10-15 minutes
2. 2

   In a large skillet or Dutch oven, heat olive oil over medium heat. Add chopped onion and bell peppers and sauté until softened, about 8-10 minutes.

   ⏱️ 10 minutes
3. 3

   Add minced garlic and cook for another minute until fragrant.

   ⏱️ 1 minute
4. 4

   Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.

   ⏱️ 2 minutes
5. 5

   Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.

   ⏱️ 3 minutes
6. 6

   Add the crushed tomatoes, reserved fish poaching liquid, bay leaf, cumin, oregano, salt, and pepper. Bring to a simmer.

   💡 プロのコツ: Adjust seasoning as needed.
7. 7

   Add the shredded fish and shrimp to the sauce. Stir gently to combine.

8. 8

   Cover and simmer for 10-15 minutes, or until the shrimp are pink and cooked through and the flavors have melded.

   ⏱️ 15 minutes

   💡 プロのコツ: Avoid overcooking the seafood.
9. 9

   Remove the bay leaf before serving. Garnish with fresh cilantro.

   💡 プロのコツ: Serve hot.