If you can't go but you want to feel close to a paradise destination I'll show you how to make a seafood soup with tomato
Preparation: Heat 2 tablespoons coconut oil in a saucepan over medium heat.
Sauté chopped onion and crushed garlic cloves for a couple of minutes.
Add chopped carrot and celery. Cook until it is soft.
Pour the fish stock, water and tomato sauce.
Boil and then cook over low heat. Start seasoning with salt, pepper and scent herbs. Leave it for half an hour.
Peel the shrimp while removing the vein from the back.
Cut the squid into pieces about an inch and let them stand in a bowl with 1 lemon juice.
Chop the mushrooms to your liking and add them to the soup once it has been cooked for 30 minutes.
Add coconut milk.
Cook for another 10 minutes. Add the cod and cook for 15 minutes.
Break the fish into smaller pieces and into the pot.
Bring the heat up to medium/high flame and add the shrimp.
Add the squid without the lemon juice to the soup and cook for another 5 minutes.
Turn off the fire and add the juice of a lemon.
Serve don't forget to remove the laurel leaves.
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