24 honduran cout catratcha mariscos Recipes

poblano chiles, aniseed, cumin seeds, vegetable oil, chopped onion, garlic cloves, minced, sugar, salt, clam juice, jalapeno peppers, seeded and finely chopped, fire-roasted crushed tomatoes, undrained (such as muir glen), fresh lime juice, tilapia fillets, cut into 2-inch pieces, shrimp, peeled and deveined, mussels , scrubbed and debearded, minced fresh cilantro, lime slices

white onion, unpeeled , plus 1 medium-sized white onion, garlic cloves, unpeeled, bay leaves, salt, shrimp (any preferred size), in shell, cleaned squid , bodies only, cut into 1/4-inch dice to make about 1 cup, lump crabmeat , picked over to remove bits of shell and cartilage, sized ripe tomatoes (about 1 lb), peeled and seeded, jalapeno chiles, seeded, italian parsley, leaves chopped, cilantro, mint, leaves only, mediterranean oregano, leaves only, crushed soda cracker crumbs or best-quality fine-dry breadcrumbs from good french or italian bread (no substitutes), eggs, separated, olive oil

olive oil, chopped onions, salt, freshly ground black pepper, fresh squid, cleaned and cut into 1/4-inch pieces, spanish brandy, tomato paste, dry white wine, clam juice or seafood stock, shrimp, peeled and deveined, fresh sea bass fillets, sliced into 1/2-inch slices, angler fish fillets, sliced into 1/2-inch slices, scampi, peeled, dozen clams , scrubbed, dozen mussels , scrubbed and debearded, recipe picada (see recipe from above), chopped fresh parsley leaves, crusty bread