Cazuela De Mariscos Colombiana Recipe 415

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CAZUELA DE MARISCOS COLOMBIANA



Cazuela de Mariscos Colombiana image

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

1 cucharada de mantequilla
1 cucharada de aceite de oliva
1/2 taza de pimientón verde picado
1/2 taza de pimientón rojo picado
1 taza de cebolla picada
2 dientes de ajo picado
1 taza de zanahoria rallada
1 pastilla de caldo de pescado
1/2 cucharadita de pimentón
4 tazas de crema de leche
1 lata (13,5 oz de leche de coco)
1/3 taza de vino blanco
2 libras de camarones jumbo (pelados y limpios)
12 almejas littleneck (limpias)
2 libras de pescado (cortado en trozos)
1 cucharada de cilantro fresco picado
1 cucharada de perejil fresco picado
1 cucharada de pasta de tomate

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 (SEAFOOD STEW)



Cazuela de Mariscos (Seafood Stew) image

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

1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped green pepper
1/2 cup chopped red bell pepper
1 cup chopped onion
2 minced fresh garlic cloves
1 cup grated carrot
1 tablet fish bouillon
1/2 teaspoon paprika
4 cups heavy cream
1 can (13.5 oz coconut milk)
1/3 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

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 RECIPE - (4.1/5)



Cazuela de Mariscos Colombiana Recipe - (4.1/5) image

Provided by á-171937

Number Of Ingredients 18

1 cucharada de mantequilla
1 cucharada de aceite de oliva
1/2 taza de pimientón verde picado
1/2 taza de pimientón rojo picado
1 taza de cebolla picada
2 dientes de ajo picado
1 taza de zanahoria rallada
1 pastilla de caldo de pescado
1/4 cucharadita de pimentón
4 tazas de crema de leche
1 lata (13,5 oz) de leche de coco
1/3 taza de vino blanco
2 libras de camarones jumbo, pelados y limpios
12 almejas littleneck, limpias
2 libras de pescado, cortado en trozos
1 cucharada de cilantro fresco picado
1 cucharada de perejil fresco picado
1 cucharada de pasta de tomate

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

CAZUELA DE MARISCOS



Cazuela de Mariscos image

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

2 tablespoons butter
1 tablespoon olive oil
1 green bell pepper (, chopped)
1 red bell pepper (, chopped)
1 stalk celery (, chopped)
3 scallions (, chopped)
2 cloves garlic (, chopped)
2 carrots (, grated)
2 cubes fish bouillon ((or vegetable bouillon))
¼ teaspoon paprika
4 cups heavy cream
2 cups coconut milk
½ cup water
½ cup white wine
2 lb prawns (, peeled and cleaned)
12 clams
1 lb squid
2 lb white fish (, cut into pieces)
2 tablespoons chopped cilantro
1 tablespoon chopped parsley
1 sprig thyme
1 tablespoon tomato paste
Salt
Pepper
Mussel brush

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.

ZARZUELA DE MARISCOS



Zarzuela de Mariscos image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 23

1/2 cup Spanish olive oil
2 large onions, finely chopped
4 large cloves garlic, finely chopped
2 red bell peppers, cored, seeded, and cut into 1/4 inch strips
2 ounce prosciutto, cut into strips
3 pounds ripe tomatoes, peeled, seeded, and chopped (or use canned tomatoes)
1/2 cup ground almonds (see Note)
1/2 teaspoon saffron threads or 1/8 teaspoon ground saffron
1 teaspoon dried thyme
2 sprigs fresh rosemary, leaves only, finely chopped
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 cup dry white wine
2 1/2 cups fish stock, or half clam juice, half water
Juice of 1/2 lemon
12 clams, well scrubbed
12 mussels, well scrubbed
6 jumbo shrimp in their shells
1 pound scallops
1 1/2 pounds squid, cleaned and cut into rings
6 lemon wedges, for garnish
Wedges of grilled country bread, for serving

Steps:

  • In a large enameled cast iron or other flameproof casserole, heat the olive oil over medium heat. Add the onions, garlic, and peppers and cook for 5 minutes, or until softened. Stir in the prosciutto and cook for 3 minutes more, stirring occasionally. Add the tomatoes and increase the heat to medium high. Stirring frequently to prevent the mixture from scorching, cook until the liquid from the tomatoes has evaporated. Stir in the ground almonds, saffron, thyme, rosemary, salt, black pepper, and red pepper flakes, and wine. Reduce the mixture until the wine has almost all evaporated. Add the fish stock and lemon juice, bring the mixture to a boil and add the clams and mussels. Reduce the heat to medium, cover the pan and cook for 10 minutes. Add the shrimp, scallops, and squid and cook for 5 minutes more, by which time all of the shellfish should have opened. Remove and discard any that have not. Taste and adjust seasoning, if necessary, and serve straight from the casserole into heated soup bowls, garnished with a wedges of lemon and toasted bread.

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