Enchilado De Mariscos Recipes

Steps:

• 1. First if you have a fish head cover in cold water add the shrimp shells put half teaspoon salt and bring to a boil. When fish statrs to boil reduce heat and simmer for one hour. After one hour remove from heat let cool and remove head from the broth. Strain the shells from the broth set broth aside. Discard the shrimp shells. When the fish head has cooled pick the firm white meat from the cheeks of the fish. You must scrape back the skin to get to the firm white fish meat. There are pockets of meat in the cheeks and the top of the fish head. There is also firm white meat in the flaps under the cheeks. All of the meat in the head does not contain any bones. There is however if the head is large you will find large fish bones near the flap meat. These can be seen very well as the bones tend to be very large. Pick the head clean of all the white meat then discard the head. Set the fish meat aside.
• 2. In another big heavy pot heat the olive oil and the butter together. Now add the diced onions, green pepper, red pepper, fresh garlic, parsley, and cilantro. Saute the veggies in the oil and butter until the onion is limp. Now add the celery, carrots, potatoes, corn and saute for about five minutes. Now add the wine, the fish sauce, can of diced tomatos, and the seasonings. Salt, pepper, garlic powdeer, bay leaves, Goya Sazon packets, the Bijol or yellow food colloring or if not available a few strands of Saffron or azafran as called in Spanish and the Old Bay seasoning. Saute and stir constantly for about three more minutes.`
• 3. Next pour in the fish broth stir well and cover and bring to a boil. When the broth begins to boil lower the heat and simmer. While the veggies are simmering in the broth. Take your Seafood mix and rinse in cold water. In a skillet add a little more olive oil and saute the mixed seafood for about 8 minutes. Now add to the simmering broth cover and cook for about 30 minutes. Broth should be on a medium flame and simmering. After the half hour has passed check veggies carrots & potaotes to see if they are fork tender. If the veggies are done go to the next step.
• 4. If the veggies are tender add the washed and rinsed mussels, cutup pieces of fish and the shrimp. Cook for three minutes more and turn off heat. Leave the shrimp and mussels in the hot broth for five minutes. Taste the soup to see if the seasonings are right. It may need a little more salt. Give it a gentle stir and add the cooked fish head meat gently last Do not stir or the meat will break up as it is very fragile. Ladle soup into big bowls and serve with wedges of lemon or lime and oven roasted garlic toast or Texas toast. Enjoy

Steps:

• Heat a few tablespoons of oil in a heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the onion and bell peppers and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the garlic, paprika, cumin, red pepper flakes and a generous pinch of salt and cook until fragrant, 1 to 2 minutes.
• Add the wine, tomatoes, capers and bay leaves and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce is slightly thickened, 15 to 20 minutes.
• Stir in the shrimp and cook until opaque, 3 to 5 minutes. Remove from the heat, stir in the lime juice and cilantro and remove the bay leaves. Serve with the rice and more lime juice and cilantro.

Steps:

• Saute onions, peppers, and garlic in olive oil for approximately 4 minutes. Deglaze with the Sherry.
• Add tomatoes, tomato paste, and bay leaf, and cook for 5 minutes. Add roasted peppers, ancho chile, Worcestershire, cilantro, and lobster, and cook for 6 minutes. Serve in a shallow bowl.

Steps:

• In a large sauce pan, over medium-high heat, add the olive oil, onion, bell pepper, garlic cumin, paprika, salt, and pepper. Saute until the onion and peppers are tender, about 5 to 6 minutes.
• Add the wine, tomatoes, and bay leaves and cook for 10 minutes more. Reduce the heat and add the shrimp. Bring the mixture to a simmer and cook until the shrimp are fully cooked, about 6 to 8 minutes.
• Serve the shrimp mixture over the cooked brown rice and sprinkle the chopped cilantro over the top. Serve the dish with lime wedges and hot sauce.

Steps:

• Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
• Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
• Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

Steps:

• In a large sauté pan over medium high heat, heat the olive oil, add garlic and onion and cook until softened. Remove from heat and stir in the crab, shrimp meat and half of the shredded cheese.
• Divide the seafood mixture onto the 6 flour tortillas, then roll up. Place seam side down into baking dish.
• In a sauce pan over medium low heat, combine the half & half, sour cream, butter, parsley and salt and bring to a simmer. Remove from heat and stir in the chilies.
• Pour sauce over enchiladas followed by the remaining cheese. Bake in 350 degree F oven until enchiladas are heated through and the cheese is bubbly.
• Remove from oven and sprinkle the olives over top, followed by the avocado, lime juice and cilantro.

Steps:

• Calienta el horno a 350ºF.
• Cocina y revuelve los camarones en una sartén antiadherente mediana a fuego medio por 2 min. Añade el cangrejo, el elote, la cebolla y 1/4 de cdta. de la pimienta; cocina y revuelve otros 2 minutos o hasta que los camarones se vuelvan rosados. Retira del fuego. Incorpora 1 taza del queso desmenuzado.
• Coloca 1/3 taza de la mezcla de mariscos en cada tortilla; envuelve. Coloca, con el cierre hacia abajo, en una fuente para horno ligeramente engrasada de 13 x 9 pulgs. Cocina, revolviendo frecuentemente, el queso crema y la leche en una cacerola mediana a fuego medio-bajo durante 5 min. o hasta que el queso crema se haya derretido y los ingredientes estén bien mezclados. Vierte esta salsa sobre las enchiladas.
• Hornea las enchiladas 5 min. Espolvorea con el resto del queso desmenuzado; hornéalas otros 5 min. o hasta que el queso se haya derretido. Espolvorea con la pimienta restante.

Steps:

• Melt butteer with oil. Add green pepper, onion, celery and saute until tender. Add garlic & cook, add tomatoes, cumin, wine, water, tomato juice, lemon juice, salt and pepper. Bring to a boils, reduce to low and simmer uncovered 15 min. Saute chorizo separately in a little oilive oil. Remove. Saute seefood in small batches until just cooked. Add to sauce, adjust seasonings. Serve over white rice.