Ingredients
- 200 g shrimp
- 200 g squid rings
- 200 g mussels
- 150 g fish fillet, in chunks
- 1 onion
- 1 red bell pepper
- 3 garlic cloves
- 400 ml heavy cream
- 200 ml coconut milk
- 1 teaspoon achiote (annatto) coloring
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Chop the onion, bell pepper and garlic: 4 sec/speed 5 and sauté: 6 min/Varoma/speed 1.
- Add the achiote, cream and coconut milk: 5 min/90°C/speed 1.
- Add the fish and squid: 8 min/90°C/reverse/spoon speed.
- Add the shrimp and mussels: 6 min/90°C/reverse/spoon speed.
- Adjust the salt and serve in a casserole dish with coconut rice.
Tips
- Don't overcook the shrimp so they don't turn out tough.
- Coconut milk gives it that Colombian Caribbean touch.
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