Friday, March 28, 2008

Seafood con Salsa

200g. squid cut into rings, ink sac removed
1/2 kilo labahita(surgeon fish) cut into cubes
1 kilo clams
200g. potatoes
2 red bell peppers, cut into strips
4 garlic cloves, crushed
1 onion, chopped
2 cups clam broth
1/2 cup oil
8oz tomato sauce
1 tbsp. flour
1/4 tsp. black pepper
1 tsp. salt
2 tsp. sugar

2 tbsp. soy sauce
1/2 tsp. black pepper
1/2 tsp. salt

soak clams in water

Boil water and add clams, cook until shells open.

Marinade squid and fish.

Dredge marinade fish in flour.

fry in oil until slightly brown. Set Aside

Saute garlic, onions and squid rings.

Add tomato sauce and clam broth.

Season with salt, pepper and sugar.

Simmer until squid is tender.

Add fried fish, clams potatoes and red peppers.

Simmer for two minutes.

Serve hot

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