Impress your guests with this simple to make recipe.
All you need is a two key ingredients plus the seafood* & vegetables.
The amount depends on your and your guests appetite.
Kitchen Basics Seafood Stock
Chef Paul's Seafood Magic.
The pictures say it all (for two).
My first time seafood: Salmon, Cobia Talipia & Shrimp
The second time: Grouper, Salmon, Mahi Mahi, Bay Scallops plus in the shell Clams and Mussels.
My first time vegetables: Leak Asparagus, Carrots, Celery & Zucchini
The second time: Two crushed whole tomatoes, mushrooms, again Leaks, Asparagus, Zucchini
The Magic Ingredients
Sprinkle Fish with Chef Paul's Seafood Magic.
I tap it in to the fish with the back of a tea spoon so it doesn't fall off.
Let vegetables simmer in Kitchen Basics Seafood Stock
for 10-15 minutes in covered 3 inch high frying pan before adding Seafood.
Add seafood thicker portions first by a minute or two, shrimp last.
Keep covered, Let simmer until ready.
All done!
PS. It is sometimes difficult to find the Seafood Stock.
If you have a problem or want more recopies,
go to KitchenBasics.Net
* Any seafood will do tuna or swordfish too. even lobster.
Just be sure the fish be sure its a firm and not too thin or it will fall apart (avoid flounder)
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This page was
posted for fun & linked to my Bahamian Conch Salad page which is part of my popular
Abaco Guide.
There you can link to all sorts of stuff, Abaco related of course.
You might be interested in Sandy's Solutions to the tropical drink dilemma.