Caribbean
Cooking at it's Best
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Caribbean
Cooking at it's Best
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Go Back From Here: The Ultimate Guide to The Domincian Republic . |
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INGREDIENTS: 2 whole cloves of fresh garlic (chopped) ¼ teaspoon of oregano ¼ teaspoon of ground black or white pepper 2 cups of potatoes (cut into cubes) ½ cup of diced or chopped carrot ½ cup of chopped onion ½ cup of chopped or diced celery 1 sweet red pepper (chopped) ¼ to ½ pound of shrimp (cleaned) ½ to 1 pound of fish (you can use dorado, hake, flounder or tuna) 4 or 5 leaves of coriander Salt and pepper to taste. . PREPARATION: Start off by cleaning and dicing your potatoes and other fresh vegetables (use new potatoes and not Idaho). . Clean the shrimps and prepare the fish by cleaning and cutting into small sections or cubes. . In a large sauce-pan or pot, add water for the boiling of the potatoes only. Add 1 Tablespoon of salt to the water and boil potatoes for 25 minutes. Remove from stove and drain off water for later use. . In a new and larger pot, add 1 can of Italian style tomato soup, 2 soup cans of water. With a medium flame on, begin adding to this “tomato soup pot” – diced carrots, previously cooked potatoes, chopped onion, chopped sweet pepper, coriander, salt and pepper. Cook the contents for 5 to 10 minutes with a medium flame. . Now add the shrimp and fish to the pot. Cook for an additional 10 minutes with a lid on the pot. . Your Dominican Fishermen’s Stew is Ready. . . . |
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