A rich, creamy Caribbean coast seafood stew simmered in coconut milk with shrimp, fish, and squid, perfumed with sofrito and served over coconut rice.
Ingredients
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300g large shrimp, peeled
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300g firm white fish, cubed
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200g squid rings
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400ml coconut milk
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1 onion, diced
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1 red bell pepper, diced
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3 cloves garlic, minced
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2 tomatoes, diced
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1 tsp cumin
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1 tsp annatto
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Juice of 1 lime
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Cilantro, salt, pepper
Instructions
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1
Sauté onion, garlic, bell pepper, and tomato with annatto and cumin until softened into a sofrito.
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2
Pour in coconut milk, bring to a gentle simmer.
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3
Add fish cubes first, cook 3 min. Then add shrimp and squid.
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4
Simmer 5-7 min until seafood is just cooked through. Do not overcook.
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5
Squeeze in lime juice, season with salt and pepper.
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6
Serve in a clay cazuela, garnished with cilantro, over coconut rice.
Did You Know?
Cartagena's cazuela de mariscos is traditionally served in a clay pot that keeps it bubbling at the table.