Weekender Bahrain, Monday, March 25 2019

Pescado a la parrilla con salsa de mariscos - Fish with seafood sauce

admin 15-Jun-2017

Pescado a la parrilla con salsa de mariscos - Fish with seafood sauce

Ecuador is a multicultural society. Many Central American and Pacific races were already established in the country prior to being absorbed into the Inca culture in the fifteenth century. In the sixteenth century, the Spanish arrived and colonised the region. The country gained its independence in eighteen-hundreds, but Spanish has remained the official language to this day.The majority of the 15.2 million population are mestizos, mixed race, being of European and Amerindian descent.

That is reflected in the cuisine, which has both traditional and European influences. Ranging from sea level on the Pacific coast, to high up in the Andes, the country sees many different ingredients utilised. At the higher altitudes beef, chickenand guinea pig feature as well as root crops and grains,whereas in the coastal regions, with their access to sea, fish, shellfish, coconuts and fruits are more common.

Today’s dish is from the coastal region and can be made without the curry if you wish. As usual, adapt the recipe to suit your own tastes.

What you need 

*300gmixture of frozen scallops, shrimp and squid

                        OR

1 whole squid, cleaned and cut into rings, 6-8 scallops, 120g fresh shrimp.

 

*½ medium onion, minced

*2 cloves garlic, minced

*4 sprigs parsley, leaves plucked and stems minced (reserve leaves)

*3 tbs olive oil

*80ml white grape juice

*2 fish fillets, such as halibut, sole or cod (I used sea bream)

*salt and freshly ground black pepper to taste

*1tspcurry powder (mild or hot to suit your taste)

*80mlwhipping cream

 

What to do

 

*Thaw seafood in refrigerator.

*Heat 1 tbs of the olive oilin large pan.

*Sauté the onions, garlic, and minced parsley stems, until the onion is becoming translucent.

*Add the seafood and sauté for 2 to 4 minutes, until the shrimp begins to turn pink at edges. *Pour in the grape juice. Allow to simmer for 5 minutes over a low heat.

*Heat the remaining 2 tbs of olive oil in a frying pan.

*Cook the fish for 4 minutes on each side.

*Season with salt and pepper.(Alternatively, you can barbeque the fish to add a little smokiness to the flavor.)

*Add the curry powder to the cream and mix well.

*Add to the seafood mixture in the pan.

*Season seafood curry sauce to taste with salt and pepper and stir in the parsley leaves.

*Serve either with the fish in the bottom of shallow dish with the seafood curry sauce poured over the top, or the seafood sauce in the bowl first with the fish on top.

*Accompany with plain boiled rice.

I hope you enjoyed the fifty-first of our eighty dishes from around the world. Please join me next time when we visit Venezuela.