Going Coñotic Over Mixed Seafood Sarciado

There are days that I find myself with a lot of ingredients to use but not enough strength to think and cook a complicated dish. I had squid, maya-maya fillet and a bunch of baby scallops... so I made them into a really coño-sounding Mixed Seafood Sarciado.


Sarciado is basically a dish in tomato sauce. But here in the Philippines, if we talk about sarciado, most of the time it means tomato and egg sauce. The dish usually works well with leftover fish like dalagang bukid (fusilier), galunggong (mackarel) or tilapia. The sauce adds a whole new flavor to the fried fish instead of just dipping it into toyo-mansi or bagoong with chopped tomatoes and onions... kakagutom.   

And the coño kid's reaction was: "What? I don't make gamit leftover dalagang bukid for my sarciado because I don't eat fish of dukha people."


Mixed Seafood Sarciado

INGREDIENTS

1 cup baby scallops
250 g fillet of maya-maya (crimson snapper for you conyo kids)
250 g squid, cleaned, cut into rings
3 ripe tomatoes, seeded, diced
2 large cloves of garlic, minced
1 medium red onion, diced
1 large red bell pepper, charred, peeled, seeded and diced 
1 tbs of green onion chopped
3 raw eggs, beaten
2 tsp spanish paprika

1/2 tsp dried thyme
1 cup my "awesome" stock, chicken stock or water (but please don't use water). 
2 tsp cooking oil

fish sauce and pepper to taste


METHOD

1. Par-fry the squid, maya-maya and scallops separately. Ensure to season them before par-frying. Set aside. 
2. On a clean pan, heat the cooking oil then sauté the garlic, onions, and tomatoes and bell peppers.
3. Add the spanish paprika and dried thyme. Allow it to cook for a while
4. Stir in the fish sauce and ground black pepper.
5. Pour in the "awesome" stock, simmer till liquid is reduced in half
6. Put squid, maya-maya and scallops.
7. Just before the seafood are completely cooked pour the beaten eggs over the mixture.
8. Cover the skillet and let it simmer till egg slightly curdles or coagulates. Stir the mixture. 
9. Top with green onions and serve hot.

THINGS OF NOTE

- Spanish paprika, thyme and bell peppers are not usually added to this dish. If you you don't like them, you can experiment. Laurel leaves and cloves are the more popular choices, if not, fish sauce and black pepper are as fine.
- You can use any kind of seafood. The world is your oyster.
- Some use battered fish. So if you have a doggie bag full of leftover fish 'n chips from last night's coño dinner, that could be in a sarciado too, including the potato.