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
  •  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.

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