Mixed Seafood Adobo

Mixed Seafood Adobo
Mixed Seafood Adobo. To most Pinoy or most people would think a little deeper before buying a seafood marinara mix not unless it is intended for a Seafood Marinara Spaghetti.  The colorful mixed of seafood ready to cook in the fish and seafood section of supermarket, always get my attention, but I always have this question of what  dish shall I cook with the mixed seafood, beside Seafood Marinara Spaghetti or perhaps some version of Pinoy Seafood Pansit?

The truth is I just bought a half kilo of mixed seafood without any particular dish to cook with it. The only reason was there was a limited selection of fish and seafood and I need something for a meatless dish to cook on the Holy Week.

Seafood Adobo

I finally decided to cook Mixed Seafood Adobo, similar to the way most Pinoy cook Adobong Pusit. Of course cooking is basically the same of most Adobong Pusit. However here are a couple of things to remember when cooking Mixed Seafood Adobo. The mixed seafood should be drain of all the liquid before cooking, especially when the mixed seafood was bought frozen, seafood always render a lot of liquid during cooking. We do not want a runny mixed seafood adobo so we cooked it till almost all the liquid has evaporated, this somehow we end up a little bit overcooked seafood, don’t worry most adobo are always over cooked. Another thing is be careful when turning over or stirring the fish, they do disintegrate easily when not properly stirred.

Somehow the Mixed Seafood Adobo end up pretty good, as expected it was very good with hot steaming rice.

Here is the recipe of my Mixed Seafood Adobo, try it on this Holy Week.


1/2 kilo mixed seafood, marinara mix, drained
1/2 head garlic, peeled, crushed, chopped
1 small onion, peeled, chopped
1 medium size tomato, chopped
1/2 tbsp. cracked peppercorns
2-3 pieces, bay leaf
1/3 cup white vinegar
1/3 cup dark soy sauce
cooking oil

Cooking Procedure:

Mixed Seafood Adobo - Cooking Procedure

I a frying pan heat generous amount of cooking oil and sauté the garlic, onion and tomato until lumpy. Add in the peppercorns, bay leaf, white vinegar and soy sauce, let simmer for 3 to 3 minutes. Now add in the mixed seafood and continue to cook for 15 to 25 minutes or until most of the liquid has evaporated, carefully stirring or turning once in a while. Correct saltiness if required. Serve with a lot of rice.

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