This stew can be served with boiled yucca or plantains and a vegetable salad. Top it off with some fresh fruit and you have a very healthy meal! Freeze any leftovers and enjoy it later.
Ingredients and Preparation
Ingredients
Measures
Water
6 cups
White wine
10 ounces
Celery stalks and carrots, chopped
3 each
Large shrimp, washed
1 pound
Crayfish
1 pound
Olive oil
2 tablespoons
Medium onions, chopped
2
Medium red pepper, chopped
1
Medium green bell pepper, chopped
1
Medium tomatoes, chopped
4
Tomato paste
2 tablespoons
Chopped fresh thyme
2 teaspoons
Chopped fresh oregano
2 teaspoons
Sea bass, cut into chunks
1 pound
Small squid, cleaned and sliced
1 pound
Salt and pepper to taste
Directions
- In a large, nonaluminum saucepan, stir together the water, white wine, celery, and carrots. Bring to a simmer and cook for 5 minutes.
- Add the shrimp and crayfish and simmer for 3-4 minutes. Strain the shellfish and vegetables from the broth and set the broth aside. Peel the crayfish and shrimp and discard the shells.
- Warm the olive oil in the large saucepan over medium-high heat. Cook the onions and peppers until tender, about 6 minutes. Stir in the tomatoes, tomato paste, thyme and oregano. Add the reserved broth and bring to a simmer.
- Stir in the sea bass and squid and simmer for 2 minutes. Return the crayfish, shrimp, and vegetables to the broth and simmer for 1 more minute. Season to taste, ladle into bowls, and serve immediately.