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Cazuela de Mariscos

Last year a good friends niece, Camilla was visiting us from Columbia. While she was with us we explored food native to her country by recreating a variety of those dishes. One of my favorite dishes is Bouillabaisse so we made the version popular in Bogota. It's rich and creamy like a Boston Chowder but has hints of South American influences of coconut and yucca. I love spice so I gave it a dash of heat! This is a rich dish that is quick to make and easy to expand for a larger crowd. You can pick and choose the seafood based on fresh catch or family favorites!

sugarlips Cazuela de Mariscos
  • 1 tablespoon butter, salted
  • 1 tablespoon canola oil
  • 1 cup Vidella onion, minced
  • 1/2 cup Green pepper, minced
  • 1/2 cup Red pepper, minced
  • 1 cup carrot, small dice
  • 1 cup celery, small dice
  • 2 tablespoons garlic, minced
  • 1 tablespoon fish boullion or 1 c clam juice
  • 1/4 teaspoon spanish paprika and cayenne
  • 1 cup Dry white wine
  • 13-1/2 fluid ounces Canned coconut milk
  • 4 cups Heavy cream
  • 1 pound key west shrimp, no heads, rinsed shells on
  • 1/2 pound Big Bend scallops, rinsed
  • 3 pounds 1lb lobster tails (6 pieces), rinsed cut down the middle
  • 12 little neck clams, rinsed sand removed
  • 12 mussels, rinsed beards removed
  • 1 pound Tripletail fish (fresh), cut in 1" cubes
  • 1/2 pound calamari (small squid) tubes, cut into 1/4" rings
  • 1 tablespoon Tomato paste
  • 28 ounces Yucca (Badia canned), drained
  • 1/2 cup fresh cilantro and parsley, chopped
  • 2 fresh limes, garnish

South American Seafood Chowder

In a large stock pot, melt the butter with canola oil. Sweat the remaining 6 ingredients until soft about 5 minutes. Sprinkle in the fish bouillon, Spanish paprika and cayenne pepper. Stir until coated - cook for 2-3 minutes to bring out the flavors of spices. Deglaze the pan with the white wine. Add in the coconut milk and heavy cream. Stir together and bring to a boil. Add in all the seafood, and tomato paste simmer for 15-20 minutes. Clams and mussels should be opened. Taste, season with salt and pepper as desired. Gently fold in the yucca (these will break easily which is okay) and allow to cook for 5 more minutes until it has been heated through. Ladle into 6 serving dishes...dividing up the seafood and yucca. This is a generous meal as it is rich and filling. Garnish with cilantro, parsley and lime wedges.

6 30 minutes 45 minutes

Cazuela de Mariscos

Cazuela de Mariscos

Last year a good friends niece, Camilla was visiting us from Columbia. While she was with us we explored food native to her country by recreating a variety of those dishes. One of my favorite dishes is Bouillabaisse so we made the version popular in Bogota. It's rich and creamy like a Boston Chowder but has hints of South American influences of coconut and yucca. I love spice so I gave it a dash of heat! This is a rich dish that is quick to make and easy to expand for a larger crowd. You can pick and choose the seafood based on fresh catch or family favorites!

Preparation

Prep Time

30 minutes

Cook Time

45 minutes

Serves

Calories

1804 per serving

Equipment

Ingredients

  • 1 tablespoon butter, salted
  • 1 tablespoon canola oil
  • 1 cup Vidella onion, minced
  • 1/2 cup Green pepper, minced
  • 1/2 cup Red pepper, minced
  • 1 cup carrot, small dice
  • 1 cup celery, small dice
  • 2 tablespoons garlic, minced
  • 1 tablespoon fish boullion or 1 c clam juice
  • 1/4 teaspoon spanish paprika and cayenne
  • 1 cup Dry white wine
  • 13-1/2 fluid ounces Canned coconut milk
  • 4 cups Heavy cream
  • 1 pound key west shrimp, no heads, rinsed shells on
  • 1/2 pound Big Bend scallops, rinsed
  • 3 pounds 1lb lobster tails (6 pieces), rinsed cut down the middle
  • 12 little neck clams, rinsed sand removed
  • 12 mussels, rinsed beards removed
  • 1 pound Tripletail fish (fresh), cut in 1" cubes
  • 1/2 pound calamari (small squid) tubes, cut into 1/4" rings
  • 1 tablespoon Tomato paste
  • 28 ounces Yucca (Badia canned), drained
  • 1/2 cup fresh cilantro and parsley, chopped
  • 2 fresh limes, garnish
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South American Seafood Chowder

In a large stock pot, melt the butter with canola oil. Sweat the remaining 6 ingredients until soft about 5 minutes. Sprinkle in the fish bouillon, Spanish paprika and cayenne pepper. Stir until coated - cook for 2-3 minutes to bring out the flavors of spices. Deglaze the pan with the white wine. Add in the coconut milk and heavy cream. Stir together and bring to a boil. Add in all the seafood, and tomato paste simmer for 15-20 minutes. Clams and mussels should be opened. Taste, season with salt and pepper as desired. Gently fold in the yucca (these will break easily which is okay) and allow to cook for 5 more minutes until it has been heated through. Ladle into 6 serving dishes...dividing up the seafood and yucca. This is a generous meal as it is rich and filling. Garnish with cilantro, parsley and lime wedges.

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