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Alright, don’t linger, let’s course of action this caldo de mariscos formula with 29 materials which are surely easy to receive, and we have to process them at the very least through 5 methods. You should expend a while on this, so the resulting food could be perfect.
Composition of Caldo de Mariscos:
- You need seafood/poultry
- Get 1 1/2 lb - fresh tilapia
- Give 2 packages - medium raw shrimp w/ shell on
- Provide - shrimp boil seasoning
- Need of salt
- You need 1 tsp - garlic powder
- Give 1 tbsp - Old Bay original seasoning
- You need 1/2 tsp for Ms. Dash original salt free seasoning
- Provide 1 tbsp for Chef Paul Magic Salmon Seasoning
- Provide 1/2 tsp - lemon pepper seasoning
- Make ready 1/2 tsp - oregano
- You need 1/2 packages - sazón goya con azafran
- Provide 1 tsp of sugar
- Give 3 tbsp of butter
- You need 4 cup of water
- Give other
- Provide olive oil, extra virgin
- Get for sauce
- Get 10 - epazote
- Provide 2 tbsp for butter
- Require 5 of chile ancho
- Give 1 of chile jalapeño
- Give 1/2 cup diced onion
- You need 2 tomato roma
- Get 1 small for chile de arbol
- Need 1 tbsp of Old Bay Original Seasoning
- Prepare 1 tbsp of Chef Paul Magic Salmon Seasoning
- You need 5 cup of water
- Prepare for salt
Caldo de Mariscos how to cook:
- Bring 3 cups of water to boil
- Add shrimp, butter, oregano, Ms. Dash, Old Bay, Chef Paul Magic, garlic powder, salt, and lemon pepper seasonings in boiling water. Boil until shrimp is fully cooked
- Blend water, chile ancho, chile de árbol, jalapeño, tomato roma, diced onion, butter, old bay, sazón Goya, Chef Paul magic, sugar, salt. Liquify blend.
- Fry tilapia until crispy and cut into smaller pieces.
- Remove 2 cups of water from shrimp boil. Add blended sauce and boil at medium heat. Add fried pieces of tilapia in boil. Add Epazote. Boil until Epazote leaves are soft. You're done!
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