Colombian Coconut Seafood Chowder Recipe | Cazuela De Mariscos Con Leche De Coco Colombiana
Channel: Chef Pachi Gallo Sustainably FIT
Date: 2021-03-28

Coconut Seafood Soup Recipe - Would you like to taste a traditional Colombian Coconut Seafood Stew recipe? It has the flavor of the Caribbean Sea with its coconuts and a touch of lime. Colombian CAZUELA DE MARISCOS con leche de COCO, Seafood Chowder, and Stew is the perfect romantic dinner for two. It looks beautiful served in coconuts and adds a sensual feeling to the evening. Colombian Cuisine: SECRETS OF COLOMBIAN COOKING.
This Colombian Coconut Seafood Stew is more than just a meal; it’s an experience. With the heart-healthy benefits of omega-3 fatty acids, rich and creamy coconut milk, and an array of fresh seafood, this dish brings the flavors of the Caribbean Sea to your table. It’s a one-pot wonder perfect for any special occasion or romantic dinner, offering a taste of Colombian tradition with every bite.


 Omega-3 Fatty Acids:
   - Source: Primarily from the seafood.
   - Daily Value (%DV): The RDA for omega-3 fatty acids varies, but generally, 250-500mg is recommended. This dish provides around 2-5 times the RDA for omega-3 fatty acids, making it an excellent source of these essential fats.

0:00 The sofrito
0:50 using frozen vegetables 
1:15 using some sofrito for cooking the mussels
1:24 adding the coconut milk and seafood
2:15 adding the wine
2:38 cooking the mussels
3:18 adding the mussels & lime

I also like to add pieces of quartered plantain at the beginning of the recipe. Use a whole plantain that is neither green nor completely ripe, one you bought green and left unrefrigerated for two days. It will be just a little sweet and taste like nothing you have ever had before.


 Servings: 2-4  
 Prep Time: 15 minutes  
 Cook Time: 42 minutes  
 Difficulty: Intermediate

 Ingredients:
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup grated red bell pepper
- 2 pounds raw shrimp, cleaned and deveined
- 1/2 pound raw squid rings, cleaned
- 1/2 pound clams or piangua Pacific Clams, cleaned
- 1/2 pound raw conch pieces or oysters
- 1 1/2 fish bouillon cubes
- 2 tablespoons garlic paste
- 1/4 teaspoon annatto or turmeric
- 1 1/4 teaspoons salt
- 3/4 teaspoon pepper
- 4 cups coconut milk (fresh or canned)
- 2 cups milk (almond or dairy)
- 2 tablespoons cornstarch
- 1/4 cup white wine
- 1 1/2 tablespoons minced cilantro
- 1 tablespoon minced parsley
- Optional: 1 whole plantain, quartered

 Instructions:

1. Prepare the Sofrito:
   - Add olive oil, diced onion, and grated red bell pepper in a large, heavy pot over medium-low heat. Sauté until the onions are translucent and the peppers are softened about 5 minutes.

2. Cook the Seafood:
   - Add the shrimp, squid rings, clams (or piangua), and conch (or calamari) to the pot. Stir in the fish bouillon cubes, garlic paste, annatto (or turmeric), salt, and pepper. Cook for 12 minutes, stirring occasionally, until the seafood begins to cook through.

3. Create the Stew Base:
   - In a small bowl, almond or dairy milk and cornstarch until smooth and set aside. Pour the coconut milk into the pot with the seafood, stirring constantly to avoid lumps. Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld and the stew to thicken. Add the milk with corn starch and mix.

4. Add the Wine and Finish:
   - Stir in the white wine and continue to simmer for an additional 15 minutes, until the seafood is fully cooked and tender. Taste and adjust seasoning as needed.

5. Garnish and Serve:
   - Just before serving, sprinkle the stew with minced parsley and cilantro for a fresh, vibrant finish. Serve hot, ideally in coconut shells for an authentic presentation.

 Dietary Benefits:
High in Omega-3 Fatty Acids: This dish's variety of seafood provides a rich source of omega-3 fatty acids, which support heart health, reduce inflammation, and promote brain function.
- Nutrient-Dense: The combination of seafood and coconut milk offers a nutrient-dense meal high in protein, healthy fats, and essential vitamins and minerals.
- One-Pot Convenience: Despite its many ingredients, this dish is cooked in a single pot, making preparation and cleanup easy and efficient.

Tips:
Plantain Addition: For an extra layer of flavor, add quartered plantain at the beginning of the recipe. Choose a ripened plantain for a subtle sweetness that complements the rich stew.
Customize Your Seafood: If you prefer a quicker preparation, feel free to use a 2.5- to 3-pound bag of mixed seafood.
Serving Suggestions: To soak up the delicious coconut broth, pair this stew with crusty bread or steamed rice. For a romantic touch, serve it in hollowed-out coconut shells.

 Nutritional Information (per serving, based on 4 servings):
- Calories: ~500
- Protein: 35g
- Fat: 30g
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 6g
- Sodium: 850mg
- Omega-3 Fatty Acids: Approximately 1,000-1,500mg (varies based on seafood used)