Colombian Seafood Stew

How to make a Colombian Seafood Stew.

INGREDIENTS: Serves 4

  • 2 lbs jumbo shrimp, peeled and deveined
  • 12 littleneck clams, scrubbed
  • 2 lbs swordfish, cut into 1 inch pieces
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ cup chopped green pepper
  • ½ cup chopped red bell pepper
  • 1 cup chopped onion
  • 2 minced fresh garlic cloves
  • 1 cup grated carrot
  • 1 tablet fish bouillon
  • ½ teaspoon paprika
  • 4 cups heavy cream
  • 1 can 13.5 oz coconut milk
  • ⅓ cup white wine
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon tomato paste

METHOD:

  1. In a large saucepan over medium heat, warm the olive oil and butter.
  2. Add the onions, red pepper, garlic, green pepper, carrots and sautué, until tender and translucent, for about 10 minutes, stirring occasionally.
  3. Add salt and pepper.
  4. Add the cream, fish bouillon, coconut milk and bring to a boil.
  5. Add the seafood and the swordfish.
  6. Cover, reduce the heat and cook for about 2 minutes until the clams open.
  7. Remove from the heat and discard any unopened shells.
  8. Add the wine and tomato paste, simmer for 20 minutes.
  9. Garnish with fresh cilantro, parsley and serve.
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