Colombian Seafood Cazuela

Ingredients

• ¾ lb Large shrimp, peeled and deveined
• ¾ lb White fish fillets (cod or halibut), cut into 2-inch chunks
• ½ lb Mussels, cleaned and debearded
• 1 can (14.5 oz) Canned crushed tomatoes
• ½ cup Coconut milk
• 1 cup Fish stock or seafood broth
• 1 whole Lime (juiced)
• ¼ cup Fresh cilantro, chopped

Instructions

1. 1

   Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 90 seconds.

2. 2

   Add minced garlic (3 cloves) and cook for 30 seconds until fragrant, then add tomatoes, coconut milk, and fish stock.

3. 3

   Bring to a simmer, then add white fish chunks and season with salt and pepper. Simmer for 5 minutes.

4. 4

   Add shrimp and mussels, cover, and cook for 4 minutes until shrimp are opaque and mussels open.

5. 5

   Discard any unopened mussels, then stir in lime juice and most of the cilantro.

6. 6

   Divide among bowls and top with remaining cilantro. Serve immediately with lime wedges.

Tools you’ll need

• Large skillet or shallow cazuela (12-inch)
• Wooden spoon
• Knife
• Cutting board
• Microplane or box grater (for garlic, optional)

More recipes like this

• 

  20-Min Kakavia (Greek Seafood Stew)

  20 min

• 

  Saffron Seafood Soup

  20 min

• 

  20-Min Saffron Seafood Stew with Garlic Bread

  20 min

• 

  Greek Fish Stew

  20 min