Fish & seafood
Pacific seafood casserole
Creamy stew of shrimp, squid and fish in coconut milk.
Gluten-free
Ingredients
- 250 g cleaned shrimp
- 200 g squid rings
- 200 g fish fillet, cubed
- 150 g mussels or clams
- 400 g coconut milk
- 200 g fish broth
- 1 spring onion
- 1 red bell pepper
- 2 ripe tomatoes
- 3 garlic cloves
- 100 g cream
- 1 teaspoon color or annatto
- Chopped cilantro, salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Put the spring onion, the bell pepper, the garlic and the tomatoes in the mixing bowl and chop 5 sec/speed 5.
- Add the color and saute 7 min/Varoma/spoon speed.
- Add the coconut milk and the fish broth and set 8 min/100C/reverse/spoon speed.
- Add the squid and the fish and cook 8 min/90C/reverse/spoon speed.
- Add the shrimp and the mussels and set 5 min/90C/reverse/spoon speed.
- Add the cream, adjust the salt and mix 1 min/80C/reverse/spoon speed.
- Sprinkle fresh cilantro and serve with coconut rice and patacones.
Tips
- Do not overcook the seafood so it does not turn tough.
- The coconut milk provides the creaminess of the Colombian Pacific.
- Serve very hot with lime on the side.
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