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Caldo de Mariscos Garifuna
A rich and flavorful seafood stew from the Garifuna community of Guatemala, featuring a coconut milk base, fresh seafood, and aromatic spices.
🧂 食材
- 2 cans (13.5 oz each) Coconut milk
- 4 cups Fish broth
- 1 lb Shrimp(peeled and deveined)
- 1/2 lb Scallops
- 1 lb White fish fillets(such as snapper or cod, cut into chunks)
- 1 medium Onion(chopped)
- 1 red Bell pepper(chopped)
- 4 cloves Garlic(minced)
- 2 medium Tomatoes(diced)
- 1/2 cup Cilantro(chopped, plus more for garnish)
- 1 small Scotch bonnet pepper(finely minced, seeds removed for less heat)
- 1/2 tsp Allspice(ground)
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
👨🍳 步驟
- 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
Add minced garlic and cook for another minute until fragrant.
- 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
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
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.
💡 專業提示: Be careful not to overcook the seafood. - 6
Stir in the chopped cilantro. Season with salt and black pepper to taste.
💡 專業提示: Taste and adjust seasoning as needed. - 7
Serve hot, garnished with additional fresh cilantro.
💡 專業提示: This stew is often served with rice or fried plantains.
💡 專業提示
- ✓For a spicier broth, leave some seeds in the scotch bonnet pepper.
- ✓Use a variety of fresh seafood for the best flavor.
- ✓If you can't find fish broth, you can use vegetable broth or water, but fish broth adds more depth.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add chunks of plantain or yuca to the stew for a heartier meal.
- Include other seafood like mussels or clams.
- A squeeze of lime juice just before serving can brighten the flavors.