Ingredients to make Coconut Seafood Casserole:
- 2 trays of mixed seafood
- 1 coconut or failing that (1 canned coconut water)
- 2 large and very red bell peppers
- 1 large white big onion
- 1 long onion stalk
- Thyme and bay leaf to taste
- 1 or 2 envelopes or cubes of fish broth
- Olive oil
How to make Coconut Seafood Casserole:
- Cut the onion into julienne strips, and cut the paprika and the long onion into large pieces.
- Then take to fry with olive oil, until they wither that will not burn, add salt to taste. Remove from the fire
- If you have coconut, blend with water and reserve that first milk, (the coconut pulp is strained and separated and then blend again and extract more coconut milk once or twice depending on how you see the color of the water that comes out, in each blend one and then two glasses of water.
- In a large pot where you are going to make the casserole, add the prawns with the coconut water over medium heat; and add the fish stock cubes.
- Apart from blending the sauce with a little coconut water or water that you have added to the mixes.
- When you have blended add all this to the pot where the casserole is being prepared, taste salt and add thyme and bay leaf to taste.
- These are removed last when serving.
- Let the ingredients preserve for a few minutes, we look at their thickness, if we were to lack thickness, take out a little broth and dissolve with one or two teaspoons of corn starch and add and continue dissolving until you see the exact point and turn off.
- If you have brandy, place a teaspoon at the bottom of the plate before serving.
- Accompany with white rice and pat cones, onion, tomato and avocado salad with vinegar and a little cilantro. Serve very hot.
