A hearty and healthy Colombian Seafood Stew. An easy recipe for a healthy family dinner. Cazuela de Mariscos.
1 or 2 lobster tail, cut into 4 pieces.
1 lb. of red snapper (although I used cod because Whole Foods didn’t have snapper that day), cut into 2 inch pieces
1 lb. squid – cleaned, cut into rings; make sure to have tentacles also.
1 lb. whole large shrimp – last year, I became allergic to shrimp heads (my favorite part!) so I couldn’t add whole shrimp, but I recommend it highly for the best flavor).
1 lb. littleneck clams
1 carrot or baby carrots – sliced
1 stick of celery – sliced
1 red bell pepper – diced
1 yellow or green bell pepper – diced
1 or 2 cloves of garlic – minced
1 can or coconut milk
1 small can of tomato paste
1 cup of white wine
- Dice all the vegetables as shown and mince garlic.
- Cut all seafood about same bite-size squares.
- Heat a large pan, preferably Le Creuset, medium heat and add olive oil.
- Add all vegetables and put in garlic last. Sauté for 2 minutes.
- Add all seafood except fish and clams and sauté about 1 minute.
- Add 6 oz. can of tomato paste and sauté a minute.
- Add coconut milk, dry white wine, fish, and clams
- Let it boil, add some red pepper flakes (optional) and simmer until all the clams open. Don’t eat clams that don’t open.
- Had some extra tentacles, so I battered with flour and fried – as appetizers.
Serve with white rice.
- Category: Recipes
- Method: stew
- Cuisine: Colombian
Keywords: Seafood Stew