Seafood Casserole

Ingredients

• Shrimp (Quantity unspecified; add at the end and cook until fully cooked.)
• Crab legs (Quantity unspecified.)
• Mussels (Quantity unspecified.)
• Octopus (Quantity unspecified.)
• 1 Onion
• 6 dientes Garlic
• 2 Tomatoes
• Coconut milk (Quantity unspecified.)
• 0.5 Chili pepper or bell pepper
• White wine (Quantity unspecified.)
• Fresh cilantro (Use in the sofrito and for finishing.)
• Oil (Quantity unspecified.)
• Salt (To taste.)
• Pepper (To taste.)
• 0.5 tsp Oregano
• Seasoning powder (To taste.)
• Tomato broth (Quantity unspecified.)
• Lime (A generous squeeze, for finishing.)
• Hot sauce (Optional and to taste.)

Steps

1. 1

   In a skillet or casserole, prepare a sofrito with the onion, garlic, tomatoes, chili pepper or bell pepper, cilantro, oil, salt, pepper, oregano, seasoning powder, and white wine.

2. 2

   Cook the sofrito until all the vegetables are very tender.

3. 3

   Add the tomato broth and let the mixture continue cooking so the flavors can meld.

4. 4

   Transfer the mixture to a blender and blend until you have a creamy, flavorful sauce.

5. 5

   In a large skillet, place the crab legs, mussels, and octopus.

6. 6

   Add the blended sauce and coconut milk to the skillet with the seafood.

7. 7

   Let it cook so the seafood absorbs the flavor of the sauce.

8. 8

   Add the shrimp and cook until fully cooked.

9. 9

   Finish with fresh cilantro and a generous squeeze of lime.

10. 10

    If desired, add hot sauce to taste.

11. 11

    Serve the casserole with white rice and avocado.

Notes

The source does not specify quantities for the seafood, liquids, oil, or several seasonings, nor does it provide exact cooking temperatures or times. White rice and avocado are mentioned as accompaniments, not as part of the casserole.

Nutrition per serving

• main
• seafood
• Caribbean
• Dominican
• one-pot
• creamy
• coconut milk
• spicy optional