Seafood Stew

     

Ingredients:  

• 500 g of mixed seafood
• 1 cup of green onion, finely chopped
• 1 cup of ripe tomato, chopped
• 1/2 red bell pepper, chopped 
• 1 garlic clove, minced
• 1 cup of white wine
• 1 tablespoon of annatto powder or annatto oil 
• 1 cup of broth 
• 1 can of coconut milk 
• 1/2 cup of heavy cream
• Pepper to taste 
• Refisal High-Purity Salt to taste 
• Fresh cilantro 
   

For serving:

• Fried plantains (patacones)
• Coconut rice

Instructions: 

In a pan with oil, sauté the seafood for a few minutes until slightly golden. Remove and set aside in a bowl. In the same pan, sauté the green onion, bell pepper, tomato, and garlic with the annatto oil until a thick sauce (hogao) forms. 
Pour in the white wine and let it reduce slightly. Then, add the coconut milk, heavy cream, and broth. Bring to a boil. Season with salt and pepper to taste. Return the seafood to the pan and let it cook for a few more minutes until well combined. Garnish with fresh cilantro and serve with fried plantains and coconut rice. .