Cazuela de Mariscos

Crustacean Chowder

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Preparation info

  • Difficulty

    Medium

  • 4 to 6

    servings

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This dish is the perfect romantic dinner for two. It looks beautiful served in coconuts and adds a sensual feeling to the evening when the table is set with candles and maybe some real plantain leaves and earth-colored tableware. Have a handy person cut some coconut shells into basket-like forms, wash, and dry them well over a flame to warm before serving. I also like to add pieces of quartered plantain at the beginning of the recipe. Use a whole plantain that is neither green nor completely ripe, one you bought green and left unrefrigerated for two days. It will be just a little sweet and taste like nothing you have ever had before.

This idea for this recipe came from the Restaurant Pacífico, in Cali, whose owners have had restaurants in the Pacific city of Buenaventura for over thirty years.

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1 cup grated red bell pepper (grated on the large holes)
  • 2 pounds raw shrimp, cleaned and deveined
  • ½ pound raw squid rings, cleaned
  • ½ pound piangua* or clams, cleaned
  • ½ pound raw conch pieces or oysters
  • fish bouillon cubes
  • 2 tablespoons garlic paste
  • 1 teaspoon color* or Sazón Goya with Saffron
  • teaspoons salt
  • ¾ teaspoon pepper
  • 4 cups coconut milk (freshly made, or canned)
  • 2 cups milk
  • 4 tablespoons flour
  • ¼ cup white wine
  • tablespoons minced cilantro
  • 1 tablespoon minced parsley

Method

  1. In a large, heavy pot or caldero* over medium-low heat, place the oil, onion, red pepper, seafood, bouillon cubes, garlic, color or saffron, salt, and pepper. Cook for 12 minutes.
  2. Mix the coconut milk, milk and flour together to a smooth consistency. Add them to the pot; simmer over low heat for 15 minutes more.
  3. Next, add the wine and simmer for 15 minutes.
  4. Sprinkle with cilantro and parsley and serve.