Cazuela de Mariscos - Seafood Stew
Colombia is bordered by the Atlantic and the Pacific Oceans, which provides the country with great seafood. This delicious creamy Cazuela de Mariscos is quick to cook and perfect for entertaining or as a weekend dinner dish for the whole family. The combination of Seafood and coconut milk, it is absolutely wonderful.
|Product Featured in this Recipe|
|Black Clay, La Chamba Flat Casserole|
For 4 Person(s)
- 1 tablespoon(s) butter
- 1 tablespoon(s) olive oil
- 1/2 cup(s) chopped green bell peppers
- 1/2 cup(s) chopped red bell peppers
- 1 cup(s) chopped onion
- 2 clove(s) garlic, minced
- 1 cup(s) grated carrots
- 1 cube(s) fish bouillo
- 1/4 teaspoon(s) paprika
- 4 cup(s) heavy cream
- 13 1/2 ounce(s) coconut milk
- 1/3 cup(s) white wine
- 2 pound(s) jumbo shrimp, peeled and devained
- 12 littleneck clams, scrubbed
- 2 pound(s) firm flesh fish such as swordfish cut into 1 inch cubes
- 1 tablespoon(s) tomato paste
- 1 tablespoon(s) chopped fresh cilantro
- 1 tablespoon(s) chopped fresh parsley
Cazuela de Mariscos - Seafood Stew Directions
- Slowly bring up the heat on the Black Clay, La Chamba Flat Casserole until it reaches medium heat, then warm the olive oil and butter.
- Add the onions, red pepper, garlic, green pepper and carrots and sauté, until tender and translucent, about 10 minutes, stirring occasionally. Add salt and pepper.
- Add the cream, fish bouillon, coconut milk; bring to a boil. Add seafood and cover reduce heat and cook about 2 minutes until clams open. Remove from heat; discard any unopened shells.
- Add the wine and tomato paste, simmer for 20 minutes.
- Garnish with fresh cilantro and parsley and serve hot.