👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and bell pepper and sauté until softened, about 5-7 minutes.

2. 2

   Add minced garlic and cook for another minute until fragrant.

3. 3

   Stir in diced tomatoes, minced scotch bonnet pepper, and ground allspice. Cook for 5 minutes, stirring occasionally, until tomatoes begin to break down.

4. 4

   Pour in the coconut milk and fish broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 15 minutes to allow flavors to meld.

5. 5

   Add the fish chunks to the simmering broth. Cook for 5 minutes, then add the shrimp and scallops. Cook for another 3-5 minutes, or until the seafood is cooked through and opaque.

   💡 プロのコツ: Be careful not to overcook the seafood.
6. 6

   Stir in the chopped cilantro. Season with salt and black pepper to taste.

   💡 プロのコツ: Taste and adjust seasoning as needed.
7. 7

   Serve hot, garnished with additional fresh cilantro.

   💡 プロのコツ: This stew is often served with rice or fried plantains.