CARIBE SEAFOOD STEW

1 cup Sofrito
1 red pimento, chopped
3 garlic cloves, crushed
2 chicken stock cubes
4 cups of water
1 can of chopped tomatoes
1 tb fresh thyme
salt and pepper to taste
1 bay leaf
2 lbs precooked seafood
chopped cilantrillo to taste
juice from one lemon

In a skillet, sauté the sofrito, red pepper and garlic. Add the stock cube, water, undrained chopped tomatoes can, thyme, a pinch of salt, pepper and bay leaf. Heat until it boils. Reduce and simmer. Add the seafood, some cilantrillo and the lemon juice. Cook for a few minutes to blend well the flavors. Adjust seasonings and serve garnished with chopped cilantrillo. Serve accompanied by white rice and Spicy Potatoes (Recipe Follows).

SPICY POTATOES

5 potatoes, peeled, cubed and boiled for easy assembling
2 tb olive oil
5 garlic cloves, crushed in the mortar
1 tb lemon juice
2 tb chopped parsley
salt and pepper to taste

Sauté the potatoes in a skillet in the olive oil. Add the garlic, moving constantly. Add the lemon juice and the parsley or chopped cilantrillo. Cook until somewhat crusty. Adjust seasonings and serve hot.