Friday, March 29, 2013

(Pinoy Recipe) Mixed Seafood in Creamy Mushroom Sauce

Catholics in the Philippines observe the Holy Week season by not eating any kind of meat such as beef, chicken, or pork. So, this Good Friday, as one of the Catholics who observe this sacred day, I decided to cook this all-seafood dish for my family in observance of the Lenten season. We only eat this dish like once a year, and yeah, during the Holy Week season only, that is why this is one special dish dedicated to all members of the family.

Actually, this dish is a simple version of Bouillabaisse, a French seafood and fish stew dish. But due to the simplicity of the ingredients, I decided to call this dish, mixed seafood in creamy mushroom sauce. This dish cooks in a short period of time because seafood cooks faster than the any other meat. So, here my Pinoy recipe version attempt to the world-famous Bouillabaisse recipe. Here's how I cooked my mixed seafood in creamy mushroom sauce. Just see the photo procedure below:

Mixed Seafood in Creamy Mushroom Sauce


1/2 kilo mussels
1/2 crabs
1/2 kilo shrimp
1 bag of squid balls
1 pack of Knorr Cream of Mushroom mix
1/4 kilo or 250 gm green peas
1 stalk of celery
1 red bell pepper
1 green pepper
2 medium sized carrots
2 medium sized onion
1/2 bulb of garlic
a pinch of sugar
salt and pepper


1) Prepare all the ingredients and cut them accordingly.
2) Fry the squid balls until crispy or golden brown. Remove from oil and set aside.
3) Remove some of the oil from the pan where you cooked the squid balls. Add a slice of butter. Saute garlic and onion.
4) When the onion becomes transparent, add in the carrots and bell pepper slices. Saute for 2-3 minutes.
5) Cut the crabs in half before putting them into the pan. Mix well to blend with butter.
6) Add in the shrimp after sauteing the crab. Mix again for a few minutes.
7) Put the mussels into the pan. Let it absorb the sauteed mixture. After a few minutes of mixing, cover the pan and let it boil for about seven (7) minutes.
8) After boiling, check if the crabs and shrimp have turned into an orange color. Lower the fire and simmer for a few minutes while you prepare the Knorr Cream of Mushroom mix.
9) In a separate bowl, dissolve the Knorr Cream of Mushroom mix. Put the green peas and the squid balls into the pan. Add in the dissolved Cream of Mushroom mix into the pan. Mix the seafood well while you pour the cream of mushroom. Add salt, sugar, and pepper to taste.
10) Turn off the fire when the sauce thickens.

This mixed seafood in creamy mushroom sauce Pinoy recipe serves 6 to 8 people. It is perfect during lunch hours but can also be eaten during dinner. Serve immediately with a cup of steaming rice. This dish is also perfect with a pitcher of ice cold softdrink or cola or even iced tea! Happy eating!


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