¼ cup olive oil
1 ounce shrimp
2 ounces of nile perch fillet, cubed
2 ounces of baby octopus
2 garlic cloves, sliced
1 tablespoon ginger, sliced
4 ounces of tomatoes, chunked
fresh oregano leaves (2 sprigs)
6 fresh basil leaveses
1 cup tomato sauce
1 cup vegetable stock
1 tablespoon lime juice
- Heat the olive oil in a deep skillet over low heat. Add the shrimp, Nile perch, and baby octopus. Cook and stir until the seafood starts changing color, or for 5-10 minutes.
- Add the garlic and ginger. Stir a little. Add the tomatoes, oregano, basil, and tomato sauce. Cook and stir for 1-2 minutes. Season with salt and pepper in the process.
- Add the vegetable stock and cook and stir for 2-3 minutes. Add the lime juice in the process.