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Easiest Way to Cook Tasty Moqueca de peixe paulistana. (Sao Paulo Fish stew)

Moqueca de peixe paulistana. (Sao Paulo Fish stew) . You can cook Moqueca de peixe paulistana. (Sao Paulo Fish stew) using 12 ingredients and 5 steps. Here is how you achieve it. Ingredients of Moqueca de peixe paulistana. (Sao Paulo Fish stew) Prepare 2 TBSP of vegetable oil. You need 600 g of white fish (cod or haddock). It's 1 of large onion sliced. It's 3 of garlic cloves squashed. Prepare 1/2 TSP of cayenne pepper. You need 1 of red pepper sliced. Prepare 2 of large tomatoes sliced. Prepare 1 TSP of smoked paprika. Prepare to taste of Salt. Prepare 1 can of coconut milk. It's 200 g of cooked frozen sea food (prawns, mussels and squids). It's handful of fresh coriander chopped. Moqueca de peixe paulistana. (Sao Paulo Fish stew) instructions In a pan, add the vegetable oil and make a bed with the onions, garlic and sprinkle the smoked paprika on top.
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Recipe: Perfect Shrimp and Scallop Doria with Handmade Sauce

Shrimp and Scallop Doria with Handmade Sauce.

Shrimp and Scallop Doria with Handmade Sauce You can have Shrimp and Scallop Doria with Handmade Sauce using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Shrimp and Scallop Doria with Handmade Sauce

  1. It's of x 2 packages Assorted shrimp and scallops.
  2. Prepare of Onion, sliced.
  3. You need of Olive oil.
  4. You need of Butter.
  5. You need of Salt and pepper.
  6. It's of White wine.
  7. You need of use as much (to taste) Hot cooked white rice.
  8. You need of Parmesan cheese.
  9. You need of Parsley (dried).
  10. Prepare of Basic White Sauce (Recipe ID: 1449234).
  11. Prepare of Unsalted butter.
  12. It's of White flour.
  13. It's of Milk.
  14. You need of leaf Bay leaf.
  15. You need of Nutmeg.
  16. Prepare of Heavy cream.
  17. It's of Consommé stock granules.
  18. Prepare of Salt.

Shrimp and Scallop Doria with Handmade Sauce instructions

  1. Slowly melt the butter in a frying pan over low heat, add the sifted flour and cook while making sure it doesn't burn. (See here for more instructions: https://cookpad.com/en/recipes/150056-easy-basic-white-sauce).
  2. After turning off the heat, add warmed milk in 2 turns to step one, and briskly whisk it all together with an eggbeater..
  3. Add the bay leaf and nutmeg to Step 2, stewing it at a low heat for about 5 minutes, and then flavor it with fresh cream and consommé stock granules..
  4. Heat up the butter and olive oil in a frying pan, and add the shrimp and scallops in white whine after frying the onions; add salt and pepper and evaporate the alcoholic content..
  5. Mix rice and the white sauce from Step 3 together in a bowl (about 4 ladles' worth)..
  6. Add it to the frying pan with the remaining white sauce from Step 4, and bring it to a boil after mixing it thoroughly..
  7. Add rice, sauce, cheese, and parsley in that order to the gratin pans and cook at 200℃ (about 392℉) for 10 minutes..
  8. This is the exquisite sauce and seafood gratin I made: https://cookpad.com/en/recipes/145207-seafood-gratin-with-homemade-sauce.

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