Seafood with Acerola

Name: Seafood with Acerola
Yield: 4
Ingredients: 600 g of cod pieces; 16 medium shrimp; 2 chopped onions; 2 minced garlic cloves; 1/4 cup of tomato sauce; 1/4 cup of vegetable broth; 2 tablespoons of olive oil; 1 cooked and chopped spinach; Salt, black pepper, and chopped parsley to taste; Sauce; 150 ml of acerola pulp; 1 crushed garlic clove with the skin; Salt and sweet pepper to taste

1
600 g of cod pieces
2
16 medium shrimp
3
2 chopped onions
4
2 minced garlic cloves
5
1/4 cup of tomato sauce
6
1/4 cup of vegetable broth
7
2 tablespoons of olive oil
8
1 cooked and chopped spinach
9
Salt, black pepper, and chopped parsley to taste
10
Sauce
11
150 ml of acerola pulp
12
1 crushed garlic clove with the skin
13
Salt and sweet pepper to taste

Ingredients

1
600 g of cod pieces
2
16 medium shrimp
3
2 chopped onions
4
2 minced garlic cloves
5
1/4 cup of tomato sauce
6
1/4 cup of vegetable broth
7
2 tablespoons of olive oil
8
1 cooked and chopped spinach
9
Salt, black pepper, and chopped parsley to taste
10
Sauce
11
150 ml of acerola pulp
12
1 crushed garlic clove with the skin
13
Salt and sweet pepper to taste

Directions

1
Make the sauce: put the garlic, acerola pulp, and black pepper in a pan
2
Cook over low heat until reduced by half
3
Season with salt and remove from heat
4
Discard the garlic and strain the sauce. Reserve
5
Prepare the seafood: sauté the onion and garlic in olive oil
6
Add parsley and tomato sauce, and stir for 3 minutes
7
Add vegetable broth and acerola sauce, and stir for another 3 minutes. Reserve
8
Season the seafood and shrimp with salt and black pepper, and arrange them in a baking dish
9
Drizzle with the sauce and cover the dish with aluminum foil
10
Bake in a medium preheated oven for about 10 minutes
11
Remove from the oven and arrange the seafood and shrimp on a platter
12
Add parsley and spinach to the sauce in the baking dish
13
Serve hot.