Cazuela de Mariscos (seafood soup)

 

INGREDIENTS

• 1 tablespoon butter
• 1 tablespoon olive oil
• ½ cup chopped green pepper
• ½ cup chopped red bell pepper
• 1 cup chopped onion
• 2 minced fresh garlic cloves
• 1 cup grated carrot
• 1 tablet fish bouillon or sub out with 1 cup of seafood or clam broth
• ½ teaspoon paprika
• 4 cups heavy cream
• 1 can 13.5 oz coconut milk
• ⅓ cup white wine
• 2 pounds jumbo shrimp peeled and deveined
• 12 littleneck clams scrubbed
• 2 pounds swordfish cut into 1 inch pieces
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh parsley
• 1 tablespoon tomato paste

INSTRUCTIONS

 

• In a large, saucepan over medium heat, warm the olive oil and butter.
• 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.
• Add the cream, fish bouillon, coconut milk; bring to a boil. Add the 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

NOTES

*You can use sea bass, cod, halibut or haddock to make this dish.