Name: Bugulama
Ingredients: 2 pounds tilapia or other firm fish; 1 pound bay scallops or shrimp; 0 olive oil (enough to coat pot); 1 large onion (diced); 4 cloves garlic (minced); 3 colorful bell peppers (diced large); 1 (28 oz) can crushed tomatoes; 1 quart vegetable broth or fish stock; 2 packages spinach (cleaned); 1 dash hot sauce (or to taste); 0 salt and pepper (to taste); 0 fresh parsley (leaves coarsely chopped, optional); 2 lemons (cut into wedges, optional)

Bugulama

Print Recipe

Course Meat, Fish & Seafood Dishes, Soups, Chilis & Stews

Servings 10 servings

Ingredients

2 pounds tilapia or other firm fish
1 pound bay scallops or shrimp
olive oil enough to coat pot
1 large onion diced
4 cloves garlic minced
3 colorful bell peppers diced large
1 (28 oz) can crushed tomatoes
1 quart vegetable broth or fish stock
2 packages spinach cleaned
1 dash hot sauce or to taste
salt and pepper to taste
fresh parsley leaves coarsely chopped, optional
2 lemons cut into wedges, optional

Instructions

Clean and cut the fish into large chunks. Coat the bottom of a soup pot with oil, and over medium heat, saute the onion and garlic until golden. Add the diced peppers and cook another few minutes, stirring occasionally. Add the tomatoes and broth and simmer until the peppers are done, about 10 minutes. Just before serving, add the fish and seafood to the stew and place the spinach on top. Cover and steam until the spinach is wilted. Stir the spinach and hot sauce into the stew. Serve garnished with parsley. Pass lemon wedges and hot sauce at the table. (Recipe♦227)

Bugulama

Bugulama

Ingredients

Instructions

Recipe Categories

Company