Finish this stew with some lemon juice to tie all the
flavors together
 |
| Betina's Seafood Stew With Rice |
Serves 6 to 8
Perp Time 30 minutes
Cooking Time 40 minutes
Betina's Seafood Stew With Rice ingredients: 1 Kilo
lapu-lapu fillet, sliced into 2-inch squares. 1/2 kilo squid, cleaned and
sliced into rings. 2 tablespoons lemon juice, divided. Salt and pepper, to
season. 1/2 cup olive oil. 1 large onion, peeled and roughly chopped. 4 cloves
garlic, peeled and crushed. 2 tablespoons tomato sauce. 2 tablespoons tomato
paste. 2 teaspoons liquid seasoning. 5 and 1/2 cups shrimp or chicken stock,
divided. 1 cup uncooked medium-grain rice. 1/2 kilo shrimp, deveined and
boiled. 1/4 kilo clams, cleaned and boiled. 1/4 kilo mussels, cleaned and
boiled. 2 pieces blue crab (alimasag), cleaned, cut vertically (including the
shell) and fried. Lemon wedges, to serve
Betina's Seafood Stew With Rice recipe: 1- separately season
lapu-lapu and squid with lemon juice, salt and pepper. 2- In a large pan, heat
olive oil over medium-high heat. Add onions and saute until slightly brown. Add
garlic and cook for another 8 minutes over medium heat or until onions are soft
and translucent. 3- Add lapu-lapu and fry until golden. Transfer to a pate and
set aside. In the same pan, add squid and fry for 3 minutes or until golden.
Transfer to a plate and set aside. 4- Still using the same pan, combine tomato
sauce, tomato paste, liquid seasoning, and 4 cups shrimp or chicken stock.
Bring to a boil and season with salt and pepper. 5- Add uncooked rice. Lower
heat and simmer for 15 to 20 minutes or until rice is fully cooked. 6- Add
lapu-lapu, squid, shrimp, clams, mussels, and blue crab. Add remaining stock as
needed. Adjust seasoning with salt and pepper. Serve with lemon wedges on the
side, if desired
