Cazuela de mariscos facts for kids
Cazuela de mariscos
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| Place of origin | Colombia |
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| Main ingredients | Seafood, vegetable, spices, coconut milk |
Cazuela de mariscos is a super yummy seafood stew from the Caribbean coast of Colombia. It's especially popular in cities like Cartagena, Barranquilla, and Santa Marta. This dish is packed with different kinds of seafood and cooked in a creamy coconut milk sauce.
Contents
What is Cazuela de Mariscos?
Cazuela de mariscos means "seafood pot" in Spanish. It's a rich and flavorful stew that's a favorite meal in Colombia's coastal areas. People often enjoy it for special occasions or when they want a taste of the ocean. The way it's made can be a little different depending on where you are in the region. Some people think it might have been inspired by dishes from the Catalonia region in Spain.
What's in This Delicious Stew?
This amazing stew is full of fresh ingredients from the sea and land. Here are some of the main things you'll find in a Cazuela de mariscos:
- Seafood:
- Vegetables:
- Flavor Boosters:
- Various spices
- Rich coconut milk (this gives it a creamy, slightly sweet taste)
- Optional Extras:
- Cream (for extra richness)
- White wine (adds a special flavor)
- Parmesan cheese (sometimes grated on top)
How is Cazuela de Mariscos Made?
Making this stew takes a few steps, but it's worth it for the delicious result!
- Step 1: Prepare the Clams. First, the clams are steamed in water until they open up. This makes sure they are cooked evenly. The water they cooked in is saved and strained to remove any sand. The meat is then taken out of the opened clams.
- Step 2: Cook the Prawns and Shrimp. Next, the prawns and shrimp are cooked in hot water for just a few minutes. After cooking, they are peeled and set aside.
- Step 3: Bake the Seafood. The prawns, shrimp, clams, and fish are then placed in the oven to bake for a short time.
- Step 4: Make the Broth. A flavorful broth is created using tomato paste and the reserved clam water. The baked seafood is added to this broth.
- Step 5: Simmer and Finish. Everything simmers together for several minutes until the stew reaches the perfect thickness. If white wine is used, it's added now and cooked down.
- Serving: Cazuela de mariscos is often served in traditional black clay pots. These pots can be heated in the oven or over a fire to keep the stew warm. Sometimes, cream is stirred in right before serving for an even creamier texture.
See also
In Spanish: Cazuela de mariscos para niños
