Cazuela de Mariscos

Name: Cazuela de Mariscos
Total time: 1 h
Yield: 4
Cuisine: Colombian
Ingredients: 300 g Raw prawns, peeled; 400 g Firm white fish, cut into chunks; 200 g Squid, cut into rings; 400 g Mussels, cleaned; 600 ml Coconut milk; 400 ml Fish stock; 1 Green plantain, grated; 1 Onion, finely chopped; 1 Red pepper, diced; 4 cloves Garlic, crushed; 2 Tomato, chopped; 1 Carrot, diced small; 1 tsp Ground cumin; 1 tsp Achiote or paprika; 2 tbsp Lime juice; 20 g Fresh coriander, chopped; 2 tbsp Oil; 2 tsp Salt

Prawns, white fish, squid and mussels in a coconut-milk broth thickened with plantain, from the Caribbean coast — rich, faintly sweet and eaten with coconut rice.

Pinagmulan

Recipe ni Caribbean coast kitchens · 🏺 Traditional · Cartagena and Barranquilla — coconut milk in the rice, seafood in the pot, and a heat and sweetness the Andes never had.

Colombian · Caribbean coast — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a seafood stew from the Caribbean region of Colombia and lists the mixed shellfish and fish, the coconut milk and the vegetable base. Quantities, the plantain thickener method and the timings are this book's own.

Karagdagang impormasyon sa Wikipedia ↗

Panoorin habang niluluto · 3 na video

Sweet y Salado Mauro Antonelli I am Bela

⏱ 60 min🍽 4 na serving🔥 540 kcal🇨🇴 Colombia🌶️

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Mga hakbang

Fry the onion, pepper, carrot and garlic in the oil for 8 minutes, then add the tomato, cumin and achiote and cook 5 minutes more.
Stir in the grated plantain and the fish stock and simmer 10 minutes until it thickens.
Add the coconut milk and salt and bring to a bare simmer. Do not let it boil hard.
💡 Coconut milk splits at a rolling boil and there is no putting it back together. Keep it just trembling from here on.
Add the fish and squid and cook 4 minutes, then the prawns and mussels and cook 4 minutes more until the shells open.
Discard any mussel that has stayed shut. Stir in the lime juice off the heat.
Scatter the coriander and serve in bowls with coconut rice and fried plantain.

💡 Mga tip

Seafood goes in last and stays in for eight minutes total. Everything before that is building the broth.
Any mussel that will not open was dead before it went in the pot. Throw it away without debate.
Cartagena serves it in a clay cazuela, which is where the name comes from. Any heavy pot works just as well.