Sunday, 27 October 2013

Sunday Night Dinner included Mediterranean Seafood Stew and Apothic White wine.
Even the kids enjoyed the stew and Chris (whom normally does not enjoy white wine) had seconds of both the stew and the wine. We both noted the flavour of Vanilla with the wine. Which is one of our favourite flavours.

Following are the tasters notes for the Apothic White as well as the recipe for the Stew :)

Apothic White is an approachable blend that combines Chardonnay, Riesling and Moscato to create a luscious, vibrant wine in the bold style of Apothic. Intense flavors of peach, pineapple, honey and vanilla spice make this smooth white blend unforgettable.
Caribbean Seafood Stew
2 lbs of  raw seafood (I used 1 lb raw shrimp, calamari rings and Wild fresh snapper)
1 yellow onion, diced
5 cloves garlic, minced
2 tablespoons cumin
1 bunch cilantro
3 tomatoes, chopped
1 can coconut milk
1 tbsp coconut oil
Sea salt and black pepper to taste.
Dice up the stems of the cilantro bunch and set aside. In a large soup pot saute the onions in the coconut oil.  When the onions start to turn brown, add the garlic and the cilantro stems and saute for another 2-3 onions.  Add the tomatoes, cumin, salt and pepper, mix well and cook for another 2-3 minutes.  Add the coconut milk and bring to a simmer. Add the seafood and cook for another 3-5 minutes or until the seafood is done.  Serve with the cilantro leaves on top as a garnish.

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