Seafood Pochero Recipe & How to Cook Guide

INGREDIENTS:

2 tablespoons olive oil

1-2 shallots (finely chopped)

1 teaspoon garlic (finely chopped)

2 cups no-chicken or vegetable broth

2 plantain bananas (in chunks)

1 sweet potato (cubed)

1 russet potato (cubed)

1 head or savoy cabbage (in chunks)

12 ounces mahi-mahi (in chunks)

1/2 pound shrimp

1 12-ounce can tomato sauce

1 teaspoon fish sauce

salt and pepper

HOW TO COOK:

1. Heat 1 tablespoon olive oil in large pot on medium high heat. Add onions and saute for 2-3 minutes or until the onions start to caramelize. Then add the garlic and saute for an additional 1 minute.

2. Add the broth, plantain bananas, and sweet potato. Bring to a boil.

3. Add tomato sauce and put the heat on low and simmer for 15 minutes or until plantains are tender.

4. Add the cabbage, seafood and fish sauce and simmer for another 10 minutes or until the seafood is cooked through.

5. Season with salt and pepper, to taste. Divide into equal portions in four bowls, drizzle with remaining olive oil (optional) and serve immediately. Enjoy!

Source: Plain Gourmet

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