Seafood stew peas Prep time: 15 minutes Cook time: 40 minutes Serves 6-8 Ingredients: 1 pack Rainforest Snapper Fillet, seasoned 1 pack of Rainforest Lobster Meat, seasoned 3 tablespoons oil 1 bag Rainforest Mussels (half shell) 28 oz dried red kidney beans 1 tablespoon salt 5 garlic cloves To season the lobster and fish 1⁄2 teaspoon salt 1⁄4 teaspoon black pepper 1⁄2 teaspoon garlic powder 1⁄2 teaspoon paprika For the stew 4 pieces Rainforest Smoked Red Herring 4 cups coconut milk 1 cup scallion 1 cup onion 2 large thyme sprigs 1 tablespoon pimento 2 tablespoon sugar 1 tablespoon salt (or to taste) 2 Irish potatoes, cubed 4 cloves garlic, shredded For the dumpling spinnaz 1 cup flour 1-3 tablespoon water Method • Soak the beans overnight in water. • Strain and discard the soaking water, place the peas in a pressure cooker, fill with fresh water to just above the peas. • Add salt and garlic, cook for 20 minutes or until beans are tender.
• Defrost all the seafood. • Cut fish and lobster meat into cubes, season the fish and the lobster, and set aside. • Place cooked beans (with liquid) into a large pot.
• Add ground pimento, thyme, hot pepper, diced garlic, onions, scallion, sugar, salt, coconut milk and smoked red herring. • Place over medium heat and allow to cook until veggies begin to soften. • Add diced potatoes.
• Knead flour and water to form dough, then shape into small dumplings and add to stew. • Sear fish and lobster until almost cooked.
