Colombian Seafood Soup

One of my favorite Colombian dishes is the seafood soup, or "Cazuela de mariscos". This dish is very common in the Colombian Caribbean and Pacific coast. Every place has a way to make it and I want to share with you how I make it here in Germany.


The most important thing in this recipe is to make a tasty base for the soup, for the cazuela to have a characteristic flavor. When I make this dish in Colombia I go to the fish markets and buy a "seafood base" which is basically chopped and frozen seafood. Here I have not been able to get this yet so I make a stew with seafood and shrimp or prawn shells. I promise you that the flavor of this mixture is amazing.

Ingredients:

  • (Approx 4-5 servings)

  • 900 gr of pre-cooked seafood (squid, octopus, mussels, shrimp) you can use the ones you like

  •  250 g of unpeeled shrimp

  • 1 can of creamy coconut milk (no sugar or binders added)

  • 2 cloves of garlic

  • 1 bunch of coriander

  • 3 grated tomatoes

  • 3 stems of green onion (long onion)

  • 1/2 white onion, chopped

  • 1 finely chopped paprika

  • Water

  • 1/2 teaspoon of pepper

  • Salt to taste

  • 1/2 teaspoon of turmeric

Preparation:


Seafood should be at room temperature. 


First you must start by preparing the base for the casserole. Peel the shrimp but do not throw away the shells. In a pot, sauté with oil part of the tomato, paprika, all the garlic, part of the onions and the coriander. Stir and then add the peels of the shrimp (this step you can skip but it will give the pot a delicious flavor). Add 3 tablespoons of coconut milk and a splash of water and stir. After about 4-5 minutes, blend everything. You can do it with a hand blender, if you don't have one, do it with a normal blender but be careful with the temperature. Then pass it through a strainer.


In the same (clean) pot add a splash of oil and sauté the rest of the onions, paprika, and a little bit of the cilantro. Sauté for about 3 minutes and then add the base of the pot. Stir and add the rest of the coconut milk and about half a cup of water. 


Add salt, pepper, turmeric and bring to a boil. When it boils add the seafood. Stir and leave another 4-5 minutes, correct the flavor (add more salt if it feels too simple). Try not to leave too much time cooking the seafood because it can be overcooked, especially if it is already precooked.


Serve and decorate with coriander. You can serve it with patacones, salad and a delicious rice with coconut. You can see the complete recipe here.


Thanks for visiting my website! Let me know if you liked this post and if you want to know what else I cook every day and other details of my life in Germany follow me on my social media channels.

Cheers, Caro.

 

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