SEAFOOD RECIPES

Rainforest Seafoods continues to encourage the consumption of delicious morsels from the sea. Here are some exciting ones for your tastebuds.

Seafood Mix Soup

3lb Rainforest Seafood Mix

3qt fish stock

6 cloves garlic, chopped

1 large onion, chopped

1 sprig thyme

1 stalk scallion

1 large carrot, diced

1 large potato peeled and diced

1 large chocho diced small

1 large green scotch bonnet pepper

Salt and black pepper to taste

6 whole pimento seeds

Method

Rinse Rainforest Seafood Mix and drain.

Add mix to stock and allow to simmer.

Add garlic, onion, thyme, scallion and whole green Scotch bonnet.

Add diced vegetables and allow to cook until vegetables are thoroughly cooked and soup reaches the desired taste and consistency.

Variation (other uses of Rainforest Seafood mix)

Seafood chowder

Seafood pumpkin soup

Seafood and red peas with coconut milk (soup)

Rainforest Seafood Mix is also good for:

seafood pasta, stir-fry, paella, seafood casserole, seafood lasagne, seafood curry and seafood brown stew, You may also sauté Rainforest Seafood Mix with herbs and butter, adding a small amount of stock, and serve as a seafood medley.

Steamed Mussels

Marinated black mussels with zedalinis gourmet spicy cranberry sauce

4lb Rainforest Seafood Black Mussels

2 cups fish stock/seafood stock well flavoured

4oz butter

Chopped fresh herb of your choice

1tbs chopped garlic

2oz chopped scallion and chopped Scotch bonnet pepper

3oz chopped onion

Salt and pepper to taste

METHOD

In a sauté pan or skillet on medium heat add butter and sauté garlic, onion and scallion.

Add Rainforest Seafood Black Mussels and sauté for two minutes, and add stock.

Season with salt and pepper.

Cover for two minutes and remove

Serves 8

Variation (Other uses of Rainforest Seafoods Black Mussels)

Marinated Black Mussels

Toss mussels with vinaigrette of your choice and fresh herbs, onion, scallion and garlic, all finely chopped, with lime juice and or white wine. Cover and allow to sit and marinate in refrigerator for at least two hours.

Serve as a cocktail with Zedalinis Spicy Cranberry Sauce as a dip.

Mussels soup