Cazuela de Mariscos (Colombian Seafood Soup) [RECIPE]
Good Morning Everyone!
This soup recipe today is near and dear to my heart. Over a year ago I cooked up this dish for my family. I was so nervous because I had never whipped up a batch of seafood soup. And after watching many cooking shows, I had seen how fast seafood can become overcooked. Nonetheless, I was determined to make this dish. At the time, my husband also had to have his wisdom teeth pulled. Not fun. The night before his surgery I made a batch of this soup. We all swooned with “ooo”‘s and “ahh”‘s at how creamy, flavorful, and decadent this soup was.
Then he had surgery and his poor face was all puffy and swollen for a bit. He begged me to freeze the leftovers to save for when his mouth was done healing. Truthfully I had no idea if the soup would freeze and re-heat well! But, I chose to freeze it anyway. In it went and on with our lives we rolled. Two weeks later my husband pulled out that Tupperware and popped it into the microwave.
I held my breath wondering if it was going to taste like a rubbery shoe, or if it would hold its flavor. Suddenly from the kitchen I heard, “Oh man!… This is still SO GOOD!”. Whew! Y’all this soup re-heats beautifully too. Isn’t that great?
Now this soup is what I affectionately like to call a “sometimes food”. Why? Because seafood can get pricey… fast. Luckily there are ways to get around all of the necessary ingredients listed below.
- Costco: Costco has a multi-seafood pack of bits of crab, mussels, clams, and shrimp for about $20. It’s a bundle, but you also get a big variety in your soup.
- Hit up the frozen aisle: Check out your local grocery store to see what frozen seafood they have. Yes, fresh is always better. But frozen seafood can cook up really well too.
- Sales, sales, sales: When in a pinch (as I was for this dish), hit up those sales! Check out what seafood is on sale. This time around I nixed the shrimp and went with a white fish and clams. It was still sublime.
Alright, time for me to stop yapping. 🙂 I really hope you enjoy this creamy, delicious, soup everyone. Have a wonderful day and as always… keep on cooking! ❤
Cazuela de Mariscos (Colombian Seafood Stew)
Yields: 6 servings
- 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
- ¼ teaspoon paprika
- 4 cups heavy cream
- 1 can (13.5 oz) coconut milk
- 1/3 cup white wine
- 2 pounds jumbo shrimp, peeled and deveined
- 12 littleneck clams, scrubbed
- 2 pounds swordfish, cut into 1 inch pieces
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
- 1 tablespoon tomato paste
- In a large, saucepan over medium heat, warm the olive oil and butter.
- Add the onions, red pepper, garlic, green pepper and carrots and sauté, until tender and translucent, about 10 minutes, stirring occasionally. Add salt and pepper.
- Add the cream, fish bouillon, coconut milk; bring to a boil. Add seafood and cover reduce heat and cook about 2 minutes until clams open. Remove from heat; discard any unopened shells.
- Add the wine and tomato paste, simmer for 20 minutes.
- Garnish with fresh cilantro and parsley and serve hot