Cazuela de Mariscos (Seafood Casserole)
Number of servings
6
Difficulty
Medium
Ingredients
500
gr fresh boneless sea fish, diced
250
gr precooked shrimp
1000
gr crab claws
500
gr precooked conch
500
gr precooked octopus
500
gr escalo or river fish, diced
500
gr chopped squid
250
gr red round onion, chopped
250
gr tomato
2
piece(s) medium red bell peppers
4
clove(s) garlic
2
piece(s) celery stalks
1
piece(s) cilantro sprig
2
tbsp butter or margarine
2
cup(s) cow's milk
2
cup(s) coconut milk
3
piece(s) chicken bouillon cubes
1
piece(s) shrimp cream packet
pinch salt and pepper to taste
Directions
- Blend tomato, onion, bell peppers, garlic, celery and cilantro in 6 cups water.
- Bring this preparation to high heat for 10 minutes in a large pot.
- Then add seafood and fish, and let boil for 2 minutes.
- Then add shrimp cream packet dissolved in cow's milk, butter, bouillon cubes, salt and pepper to taste, and let everything boil for 10 more minutes.
- Lower heat to minimum and add coconut milk to preparation. Finally let cook for 5 minutes.
- Remove from heat and serve ensuring each person gets a portion of each seafood and fish. Accompany with white rice.