INGREDIENTS
Clam shells 18 and 18
6 crab legs
1 pound shrimp, peeled
1 pound fish into pieces
2 tbsp. White onion
2 tbsp. Red onion
2 ounces of white wine
2 tbsp. ground peanuts
1 tomato, peeled
1 sprig of cilantro
1 bay leaf
1 tbsp. flour
Achiote oil-
Salt and pepper
PREPARATION
Make a rehash with onion, tomato, coriander, bay leaves and oil-achiote, mix everything, add three quarts of boiling water, cover and let cook for 10 minutes.
Put clams, crab legs and bring to a simmer for an hour. Then add the fish and shrimp for 12 minutes over low heat.
Add the flour, wine, ground peanuts and check the seasoning.
Clam shells 18 and 18
6 crab legs
1 pound shrimp, peeled
1 pound fish into pieces
2 tbsp. White onion
2 tbsp. Red onion
2 ounces of white wine
2 tbsp. ground peanuts
1 tomato, peeled
1 sprig of cilantro
1 bay leaf
1 tbsp. flour
Achiote oil-
Salt and pepper
PREPARATION
Make a rehash with onion, tomato, coriander, bay leaves and oil-achiote, mix everything, add three quarts of boiling water, cover and let cook for 10 minutes.
Put clams, crab legs and bring to a simmer for an hour. Then add the fish and shrimp for 12 minutes over low heat.
Add the flour, wine, ground peanuts and check the seasoning.
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