Cazuela de Mariscos (Colombian Seafood Coconut Curry)
Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40-45 minutes
Last night I ate out with my family at Maya Latino Nuevo Restaurant in New Orleans. I shared an order of Mariscada with my daughter – which was outstanding. I’ve been searching for a version of this coconut seafood stew and this is the closest that I’ve found. This seems like a melding of Latino and Portuguese cuisine. We ate ours over steamed white rice. But I imagine you could eat it with French bread or tortillas too.
1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped green pepper
1/2 cup chopped red bell pepper
1 cup chopped onion
2 minced fresh garlic cloves
1 cup grated carrot
1 tablet fish bouillon
1/4 teaspoon paprika
4 cups heavy cream
1 can (13.5 oz) coconut milk
1/3 cup white wine
2 pounds jumbo shrimp, peeled and deveined
12 littleneck clams, scrubbed
2 pounds swordfish, cut into 1 inch pieces
Substitue: Green mussels, fresh calamari, mini scallops, etc)
1 tablespoon chopped fresh cilantro
1 Tbsp chopped fresh parsley
1 Tbsp tomato paste
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. Add salt and pepper.
3. 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.
4. Remove from heat; discard any unopened shells.
5. Add the wine and tomato paste, simmer for 20 minutes.
6. Garnish with fresh cilantro and parsley and serve hot
Can serve over rice or French bread or with tortillas
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