SEAFOOD STEW (CAZUELA DE MARISCOS)
SEAFOOD STEW (CAZUELA DE MARISCOS) might be a good recipe to expand your main course collection. One serving contains 1145 calories, 67g of protein, and 90g of fat. For $8.15 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. This recipe serves 6. Several people made this recipe, and 1557 would say it hit the spot. It is a good option if you're following a gluten free, primal, pescatarian, and ketogenic diet. Winter will be even more special with this recipe. A mixture of olive oil, canned coconut milk, red bell pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by My Colombian Recipes. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is amazing. Cazuela de Mariscos Colombiana, Seafood Stew with Rice and Salsa Criolla (Arroz con Mariscos), and Spanish Vermicelli Noodles with Prawns, Cockles, and Squid (Cazuela de Fideos con Mariscos) are very similar to this recipe.
Servings: 6
Ingredients:
1 tablespoon butter
1 can (13.5 oz) coconut milk
1 cup grated carrot
1 tablet fish bouillon
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
2 minced fresh garlic cloves
½ cup chopped green pepper
4 cups heavy cream
2 pounds jumbo shrimp, peeled and deveined
12 littleneck clams, scrubbed
1 tablespoon olive oil
1 cup chopped onion
¼ teaspoon paprika
½ cup chopped red bell pepper
2 pounds swordfish, cut into 1 inch pieces
1 tablespoon tomato paste
1/3 cup white wine
Equipment:
sauce pan
Cooking instruction summary:
In a large, saucepan over medium heat, 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
Step by step:
1. In a large, saucepan over medium heat, warm the olive oil and butter.
2. Add the onions, red pepper, garlic, green pepper and carrots and sauté, until tender and translucent, about 10 minutes, stirring occasionally.
3. Add salt and pepper.
4. Add the cream, fish bouillon, coconut milk; bring to a boil.
5. Add seafood and cover reduce heat and cook about 2 minutes until clams open.
6. Remove from heat; discard any unopened shells.
7. Add the wine and tomato paste, simmer for 20 minutes.
8. Garnish with fresh cilantro and parsley and serve hot
Nutrition Information:
covered percent of daily need
