Best Cazuela De Mariscos Colombiana Recipes
CAZUELA DE MARISCOS (SEAFOOD STEW)
Colombia is bordered by the Atlantic and the Pacific Oceans, which provides the country with great seafood. This delicious creamy Cazuela de Mariscos is quick to cook and perfect for entertaining or as a weekend dinner dish for the whole family. I love the combination of Seafood and coconut milk, it is absolutely wonderful.
Provided by Erica Dinho
Categories Main dish
Time 45m
Number Of Ingredients 18
Steps:
- In a large, saucepan over medium heat, warm the olive oil and butter.
- Add the onions, red pepper, garlic, green pepper and carrots and sautué, until tender and translucent, about 10 minutes, stirring occasionally. Add salt and pepper.
- 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. Remove from heat; discard any unopened shells.
- Add the wine and tomato paste, simmer for 20 minutes.
- Garnish with fresh cilantro and parsley and serve hot
Nutrition Facts : Calories 1398 kcal, Carbohydrate 20 g, Protein 85 g, Fat 107 g, SaturatedFat 59 g, TransFat 0.1 g, Cholesterol 707 mg, Sodium 1598 mg, Fiber 3 g, Sugar 12 g, UnsaturatedFat 38 g, ServingSize 1 serving
CAZUELA DE MARISCOS COLOMBIANA
Colombia limita con el Océano Atlántico y el Océano Pacífico,los cuales proporcionan al país una buena variedad de mariscos y pescados. Esta deliciosa Cazuela de Mariscos es rápida de cocinar y perfecta para cenas elegantes o como un plato cena de fin de semana para toda la familia. Me encanta la combinación de mariscos y
Provided by Erica Dinho
Categories Plato Principal
Number Of Ingredients 18
Steps:
- En una cacerola grande, a fuego medio, caliente el aceite de oliva y la mantequilla.
- Añadir la cebolla, el pimientón rojo, el ajo, el pimientón verde y la zanahoria y saltear hasta que estén tiernos y translúcido, a unos 10 minutos, revolviendo ocasionalmente. Añadir sal y pimienta.
- Añadir la crema, el caldo de pescado, leche de coco, poner a hervir. Agregar los mariscos y cubrir. Reducir el calor y cocinar unos 2 minutos hasta que las almejas esten abiertas. Retire del fuego y deseche todas las almejas sin abrir.
- Añadir la pasta de tomate y el vino, cocine a fuego lento durante 20 minutos.
- Adorne con cilantro fresco y perejil y servir caliente
CAZUELA DE MARISCOS
Cazuela de mariscos (seafood casserole) is a delicious traditional dish of the Caribbean region of Colombia that is prepared with seafood, fish and vegetables.
Provided by Renards Gourmets
Categories Main Course
Time 1h15m
Number Of Ingredients 25
Steps:
- 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.
CAZUELA DE MARISCOS COLOMBIANA RECIPE - (4.1/5)
Provided by á-171937
Number Of Ingredients 18
Steps:
- 1. En una cacerola grande, a fuego medio, caliente el aceite de oliva y la mantequilla. 2. Añadir la cebolla, el pimientón rojo, el ajo, el pimientón verde y la zanahoria y saltear hasta que estén tiernos y translúcido, a unos 10 minutos, revolviendo ocasionalmente. Añadir sal y pimienta. 3. Añadir la crema, el caldo de pescado, leche de coco, poner a hervir. Agregar los mariscos y cubrir. Reducir el calor y cocinar unos 2 minutos hasta que las almejas esten abiertas. Retire del fuego y deseche todas las almejas sin abrir. 4. Añadir la pasta de tomate y el vino, cocine a fuego lento durante 20 minutos. 5. Adorne con cilantro fresco y perejil y servir caliente
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love