Ingredients with Measurements:
- 1 lb shrimp, peeled and deveined
- 1 lb mussels, scrubbed and debearded
- 1 lb white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 bell peppers, chopped
- 2 tomatoes, chopped
- 1/2 cup tomato paste
- 1/2 cup white wine
- 1/4 cup olive oil
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- A large oven-safe casserole dish or a clay pot (güveç)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pan, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent.
3. Add the bell peppers and tomatoes and cook until they start to soften.
4. Add the tomato paste, white wine, paprika, cumin, salt, and pepper. Stir well and let simmer for a few minutes.
5. Add the shrimp, mussels, and white fish to the pan and stir to coat with the sauce.
6. Transfer the seafood mixture to a large oven-safe casserole dish or a clay pot (güveç).
7. Cover the dish with a lid or aluminum foil and bake in the preheated oven for 30-35 minutes, or until the seafood is cooked through.
8. Remove from the oven and let rest for a few minutes before serving.
9. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Protein: 35g
Carbohydrates: 15g
Fiber: 3g
Sugar: 7g
Sodium: 600mg
Substitutions for ingredients:
- Instead of white wine, you can use chicken or vegetable broth.
- You can use any type of white fish you like, such as cod, halibut, or tilapia.
- If you don't like mussels, you can use clams or scallops instead.
Variations:
- You can add other seafood to the dish, such as squid or octopus.
- You can add some chopped potatoes or carrots to the dish for more texture and flavor.
- You can make a spicy version of the dish by adding some red pepper flakes or hot sauce.
Tips and tricks:
- Make sure to scrub and debeard the mussels before cooking.
- Use fresh seafood for the best flavor.
- Serve the dish with some crusty bread to soak up the sauce.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the oven or microwave until heated through.
Presentation ideas:
- Serve the dish in the clay pot (güveç) for a rustic and authentic look.
- Garnish with some lemon wedges for a pop of color.
Garnishes:
- Fresh parsley
- Lemon wedges
Pairings:
- Serve with a side of rice or quinoa.
- A green salad with a lemon vinaigrette would also pair well with this dish.
Suggested side dishes:
- Rice pilaf
- Quinoa salad
- Green salad
Troubleshooting advice:
- If the sauce is too thick, you can add some more white wine or broth to thin it out.
- If the seafood is overcooked, reduce the cooking time in the oven.
Food safety advice:
- Make sure to cook the seafood until it is fully cooked through.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Güveç is a traditional Turkish dish that is typically made in a clay pot. It is a slow-cooked stew that can be made with a variety of ingredients, including meat, vegetables, and seafood.
Flavor profiles:
- The dish is savory and slightly sweet, with a hint of smokiness from the paprika and cumin.
Serving suggestions:
- Serve the dish hot with some crusty bread and a green salad on the side.
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Region: Turkish