Cazuela de Mariscos (Seafood Stew)

Name: Cazuela de Mariscos (Seafood Stew)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp butter; 1 Tbsp olive oil; 118 milliliters chopped green pepper; 118 milliliters chopped red bell pepper; 237 milliliters chopped onion; 2 minced fresh garlic cloves; 237 milliliters grated carrot; 1 tablet fish bouillon; 0 teaspoons paprika; 946 milliliters heavy cream; 383 grams can coconut milk; 79 milliliters white wine; 907 grams shrimp, peeled and deveined; 12 littleneck clams, scrubbed; 907 grams swordfish, cut into 1 inch pieces; 1 Tbsp chopped fresh cilantro; 1 Tbsp chopped fresh parsley; 1 Tbsp tomato paste

Cazuela de Mariscos (Seafood Stew) takes about about 45 minutes from beginning to end. One portion of this dish contains approximately 402g of protein, 543g of fat, and a total of 6870 calories. This recipe serves 10. This recipe covers 89% of your daily requirements of vitamins and minerals. It is perfect for Winter. It works well as a rather pricey main course. This recipe from My Colombian Recipes requires butter, littleneck clams, parsley, and tomato paste. It is a good option if you're following a gluten free, primal, pescatarian, and דל פחמימות, diet.

Instructions

In a large, saucepan over medium heat, warm the olive oil and butter.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Sauce Pan

Add the onions, red pepper, garlic, green pepper and carrots and saut, until tender and translucent, about 10 minutes, stirring occasionally.

Ingredients you will need

Green Pepper

Red Pepper

Carrot

Garlic

Onion

Add salt and pepper.

Ingredients you will need

Salt And Pepper

Add the cream, fish bouillon, coconut milk; bring to a boil.

Ingredients you will need

Coconut Milk

Bouillon

Cream

Fish

Add seafood and cover reduce heat and cook about 2 minutes until clams open.

Ingredients you will need

Seafood

Clams

Remove from heat; discard any unopened shells.

Ingredients you will need

Pasta Shells

Add the wine and tomato paste, simmer for 20 minutes.

Ingredients you will need

Tomato Paste

Wine

Garnish with fresh cilantro and parsley and serve hot

Ingredients you will need

Fresh Cilantro

Parsley

Equipment

Sauce Pan

Ingredients

Servings:

1Tbsp

butter 1Tbsp

olive oil 118milliliters

chopped green pepper 118milliliters

chopped red bell pepper 237milliliters

chopped onion 2

minced fresh garlic cloves 237milliliters

grated carrot 1

tablet fish bouillon 0teaspoons

paprika 946milliliters

heavy cream 383grams

can coconut milk 79milliliters

white wine 907grams

shrimp, peeled and deveined 12

littleneck clams, scrubbed 907grams

swordfish, cut into 1 inch pieces 1Tbsp

chopped fresh cilantro 1Tbsp

chopped fresh parsley 1Tbsp

tomato paste

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Stew can be paired with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. You could try Scarecrow M. Etain Cabernet Sauvignon (scuffed label). Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 350 dollars per bottle.