Cazuela de mariscos
Cazuela de mariscos
Place of originColombia
Main ingredientsSeafood, vegetable, spices, coconut milk

Cazuela de mariscos is a popular seafood stew from the Caribbean region of Colombia (especially Cartagena, Barranquilla and Santa Marta).[1][2] Its preparation, as well as its ingredients, tend to vary slightly in different regions.[1][3] It may have been influenced by the Catalonia region in Spain.[4]

It includes ingredients such as lobster, prawns, shrimp, fish, clams, squid, fried vegetable stew (onion, carrot, pepper, tomato and spices) and optionally cream, white wine and Parmesan cheese (if grated), all cooked in coconut milk.[5]

To prepare the dish, the clams need to be steamed with water, stirred well so that they are evenly heated, and then removed.[1] The water can be strained through a fine cloth to remove any sand and then reserved.[1] Meat is removed from the clams that have opened.[1] Prawns and shrimp are cooked in hot water for a few minutes minutes, removed and peeled.[1] Then, the prawns, shrimp, clams, and fish are baked for several minutes in the oven and placed in the broth with tomato paste and the reserved clam broth and simmered for several minutes.[1] Once the desired consistency is obtained, wine can then be added and cooked down.[1] The dish can be served in black clay pots that are heated in the oven or on the fire.[1] Cream can also be added.[1]

References

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  1. 1 2 3 4 5 6 7 8 9 10 "Cazuela de mariscos". Periódico El Campesino – La voz del campo colombiano. 2017-07-27. Retrieved 2022-01-25.
  2. ↑ Guides, I. (2017). Insight Guides Colombia. Insight Guides. Apa Publications. p. 137. ISBN 978-1-78671-774-0. Retrieved 2022-01-23.
  3. ↑ "Cazuela de mariscos colombiana" (in Spanish). Nutrición y recetas. 2010. Archived from the original on 15 November 2010. Retrieved 14 September 2010.
  4. ↑ "Receta: Cazuela de Mariscos". Institucional Colombia (in Spanish). 2021-06-05. Retrieved 2022-01-23.
  5. ↑ McCausland-Gallo, P. (2004). Secrets of Colombian Cooking. Hippocrene cookbook library. Hippocrene Books. p. 247. ISBN 978-0-7818-1025-8. Retrieved 2022-01-23.
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