Dominican Seafood

INGREDIENTS:


1 Can of tomato soup (preferably Italian style with oregano)

2 whole cloves of fresh garlic (chopped)

¼ teaspoon of oregano

¼ teaspoon of ground black or white pepper

2 cups of potatoes (cut into cubes)

½ cup of diced or chopped carrot

½ cup of chopped onion

½ cup of chopped or diced celery

1 sweet red pepper (chopped)

¼ to ½ pound of shrimp (cleaned)

½ to 1 pound of fish (you can use Dorado, hake, flounder, Tilapia or tuna)

4 or 5 leaves of coriander

Adobo all purpose seasoning and pepper to taste

2 packets of Sazon Con Culantro Y Achiote (annatto seed and Spanish cilantro)

Instructions:

Start off by cleaning and dicing your potatoes and other fresh vegetables (use new potatoes and not Idaho).

Clean the shrimp and prepare the fish by cleaning and cutting into small sections or cubes.

In a large sauce-pan or pot, add water for the boiling of the potatoes only. Add 1 Tablespoon of adobo to the water and boil potatoes for 25 minutes. Remove from stove and drain off water for later use.

In a new and larger pot, add 1 can of Italian style tomato soup, 2 soup cans of water. With a medium flame on, begin adding to this “tomato soup pot” – diced carrots, previously cooked potatoes, chopped onion, chopped sweet pepper, coriander, salt and pepper. Add in the 2 packets of Sazon. Cook the contents for 5 to 10 minutes with a medium flame.

Now add the shrimp and fish to the pot. Cook for an additional 10 minutes with a lid on the pot.