Puteria de Mariscos

Ingredients

• •fricasee:
• •8 ounces shrimp diced
• •8 ounces grouper diced
• •8 ounces scallops diced
• •8 ounces calamari diced
• •2 cups fish stock
• •2 tablespoons butter
• •3 ounces capers
• •4 ounces onions, diced
• •1 ounce garlic, ground
• •2 cups white wine
• •2 tablespoons lime juice
• •3 tablespoons olive oil
• •Salt and pepper
• •Garnish:
• •Red onions
• •Olives
• •Avocado
• •Sour cream
• •Parsley
• •Baskets:
• •2 large green plaintains (peeled whole)
• •Oil to deep fry

Directions

1. 1Combine the fish stock, white wine, lime juice, onions, garlic, capers and reduce by two thirds. Reserve.
2. 2Heat olive oil and add all seafood except the calamari and sauté about two minutes. Don't overcook.
3. 3Add reduced stock and reduce slightly more. Add calamari and parsley and cook an additional minute or so.
4. 4To make the garnish, place a portion of the seafood fricasee inside a basket and garnish plates with sliced red onion, olives, avocado, and sour cream.
5. 5To make the baskets: peeling green plaintains can be very hard. The best way is to cut off each of the ends and make a slash through the thickness of the skin lengthwise. Soak in warm water for 10 minutes.
6. 6Cut plantains into thin round slices. Line a 4 ounce ladle with a slice. Spray a 3 ounce ladle with a no stick spray and place inside the other ladle. Lower into the oil for about three minutes or until crunchy. Carefully remove from the oil.