Seafood Soup Recipe (Cazuela de Mariscos)
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup chopped green pepper
- ½ cup chopped red bell pepper
- 1 cup chopped onion
- 2 fresh garlic cloves minced
- 1 cup grated carrot
- 1 tablet fish or vegetable bouillon
- 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 white fish cut into 1 inch pieces
- 1 tablespoon chopped fresh parsley or cilantro
- 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, 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 about 20 minutes.
- Garnish with fresh cilantro or parsley and serve warm.
Notes
*You can use sea bass, cod, halibut or haddock to make this dish.
*Use your favorite seafood to make cazuela de mariscos.
Nutrition
Calories: 1398kcalCarbohydrates: 20gProtein: 85gFat: 107gSaturated Fat: 59gPolyunsaturated Fat: 7gMonounsaturated Fat: 31gTrans Fat: 0.1gCholesterol: 707mgSodium: 1598mgPotassium: 1739mgFiber: 3gSugar: 12gVitamin A: 10374IUVitamin C: 49mgCalcium: 328mgIron: 2mg
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