Cazuela de Mariscos (Colombian Seafood Casserole)

Name: Cazuela de Mariscos (Colombian Seafood Casserole)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 people
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 1 green bell pepper; 1 red bell pepper; 1 stalk celery; 3 scallions; 2 cloves garlic; 2 carrots; 2 cubes fish bouillon; ¼ teaspoon paprika; 4 cups heavy cream; 2 cups coconut milk; ½ cup water; ½ cup white wine; 2 lb Prawns; 12 clams; 1 lb squid; 2 lb white fish; 2 tablespoons chopped cilantro; 1 tablespoon chopped parsley; 1 sprig thyme; 1 tablespoon tomato paste; salt; pepper; Mussel brush

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings
6 people
Course
Main Course
Cuisine
South American, Colombian

Cazuela de Mariscos (Colombian Seafood Casserole)

Erin Shaw

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Cazuela de mariscos (seafood casserole) is a delicious traditional dish of the Caribbean region of Colombia that is prepared with seafood, fish and vegetables.

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Ingredients

Servings

2 tablespoons butter
1 tablespoon olive oil
1 green bell pepper , chopped
1 red bell pepper , chopped
1 stalk celery , chopped
3 scallions , chopped
2 cloves garlic , chopped
2 carrots , grated
2 cubes fish bouillon (or vegetable bouillon)
¼ teaspoon paprika
4 cups heavy cream
2 cups coconut milk
½ cup water
½ cup white wine
2 lb Prawns , peeled and cleaned
12 clams
1 lb squid
2 lb white fish , cut into pieces
2 tablespoons chopped cilantro
1 tablespoon chopped parsley
1 sprig thyme
1 tablespoon tomato paste
salt
pepper

Equipment

Mussel brush

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Instructions

Soak the clams in fresh water for 20 minutes. This will get rid of the salt water and sand they contain.
Remove them from the water but do not put them in a colander as the sand contained at the bottom of the container could fall on clean clams.
Then, use a brush to scrape the shells to remove the last traces of sands and marine residues that would have remained attached.
Clean the squid. Remove the thin brown film covering them. Empty them and remove the transparent cartilage. Cut the beak in the head and rinse well. Slice and pat dry with paper towels.
In a large pot, heat the olive oil and butter over medium heat.
Add the scallion, garlic, red pepper, green pepper, celery and carrots and sauté until tender and translucent (about 10 minutes), stirring regularly. Season with salt and pepper.
Add the cream, water, cubes of fish broth, coconut milk, and sprig of thym, then bring to a boil.
Add all the seafood and cover.
Cook for about 2 minutes over medium heat until the clams are open.
Remove from heat.
Add the tomato paste and the wine, and mix well.
Simmer for 15 minutes over low-medium heat.
Garnish with cilantro and parsley and serve hot.