CAN YOU SMMMEEEEEEELL WHAT THE ROCK IS COOKING?
IT'S SMELL TIME, CANDY ASS!
•1 pound mixed seafood
•1 jalapeno (finely chopped)
•4 cloves garlic (finely chopped)
•1 medium onion (chopped)
•½ cup celery (sliced)
•2 tbsp tomato paste
•1 thirteen oz. can diced tomatoes
•1 cup chicken stock
•2 cups water
•1 cup white wine
•1 bay leaf
•1 tbsp oregano
•1 tsp thyme
•1 tsp basil
•1 tbsp olive oil
•Salt, pepper, and lemon juice to taste
Let the olive oil, onion, garlic, celery, and jalapeno cook together until the onion softens, then mix in the tomato paste. Add the white wine (which will deglaze any stuck on paste), bay leaf, oregano, thyme, and basil. Stir, then let the mix simmer for about 5 minutes. Add the diced tomatoes (use diced tomatoes with green peppers for an added kick), 1 cup of broth (pro tip: any broth will do), and 2 cups of water (you can substitute the water with 1 cup of clam juice, but clam juice??? In this economy??? No thank you). Bring your broth to a boil, reduce the heat, cover, and allow to simmer for about 30 minutes. Or less. Time is meaningless. Add in your miscellaneous seafood. Cover the stew and let it simmer until the fish is flakey and fully cooked (about 7-10 minutes). Remove from heat, garnish to taste, and enjoy. (Pro tip: for a heartier soup, add two potatoes cut to ½ inch sized pieces when you pour in the wine.)
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Art By Xander Balwit
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