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

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon garlic powder

½ 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. Remove from the heat and set aside.

• Remove the mussels from the shells.

• In the last 8 minutes of cooking time add the mussels, cover, and let them steam in the stew.

• Finally add cooked lobster, more thyme and shredded garlic along with the seared fish.

• Serve with white rice.

Recipes and Photos by Chantay Campbell Neil