This recipe will leave you at an awesome state of mind. Very easy to make for dinner and have some left overs for lunch the next day. The ideal and perfect seafood recipe to make.
4 red potatoes
For Seafood Stew:
1 Lbs of peeled shrimp
1 Lbs of Sockeye salmon (skin removed)
1 bag of seafood mix (calamari, mussels, scallops, octopus)
2 Tbsp Maggi seasoning
1 Tbsp red crushed pepper
2 Tbsp cajun seasoning
1 can of plum tomatoes
Fresh parsley (chopped)
1 Tbsp of olive oil
Preheat the oven to 400 degrees.
Rinse the potatoes and cut them into cube like pieces (leaving the skin on).
Season with salt, black pepper, and garlic powder. Spray a pan with non-stick spray, toss the potatoes around and place in the oven for 15 minutes.
Cut the salmon into pieces, cubes like (see the picture above)
Over a medium high heat, in a deep skillet heat up the olive oil. Add in the onions and cook for about 2 minutes.
Add in seafood mix, shrimp, sockeye salmon, maggi seasoning, red crushed pepper, and cajun seasoning.
Gentle stir before covering the skillet. Cook for about 10 minutes and continue to gentle stir as time goes by. (You might want to taste the broth just in case you need to add in another tbsp of maggi and cajun seasoning.)
Remove the seafood mix from the skillet into a drainer and drain the broth into a separate bowl.
Add the can of plum tomatoes into skillet, add in seafood mix, most of the broth and fresh parsley. Stir together, cover the skillet and cook for 10 minutes.
Once the stew is ready, serve the stew over the roasted potatoes. Garish with a pinch of fresh parsley.
Make sure you hashtag #Dinnerwithtayo, would love to see your version of this dish.