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Add the shrimp and cod and simmer for 3 to 5 minutes, until the seafood is opaque and cooked through. Season to taste with salt and freshly ground black pepper before serving. Recipe courtesy of Robin Takes 5 by Robin Miller/Andrews McMeel Publishing, 2011.
Combine the broth, saffron, and seasoning blend in a large saucepan over medium-high heat. Bring to a simmer. Add the shrimp and cod and simmer for 3 to 5 minutes, until the seafood is opaque and ...
2 jar (16 ounces each) Pace® Picante Sauce; 1 bottle (about 8 ounces) clam juice; 1 / 4 cup dry white wine or water; 1 package (about 3 1/2 ounces) chorizo sausage, sliced; 2 1 / 2 lb cod or haddock or snapper fillets, cut into large pieces
Coconut Chicken Curry. This curry dish has a stew-like consistency with lots of chunky chicken pieces, veggies, and a flavorful broth. Plus, the addition of chopped mango and fresh cilantro will ...
3. Add the serrano, olives and halibut and simmer over moderate heat, stirring occasionally, until the fish is cooked through and the stew is thick, about 5 minutes longer. 4. Meanwhile, in a small bowl, using the back of a spoon, mash the remaining garlic to a paste with a pinch of salt.
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Heat the picante sauce, clam juice and wine in a 6-quart saucepot over high heat to a boil. Add the chorizo, cod and clams. Cover the sauce pot.
Want to make Spanish Seafood Stew? Learn the ingredients and steps to follow to properly make the the best Spanish Seafood Stew? recipe for your family and friends.