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Cazuela de Mariscos Esmeraldas
A rich and flavorful seafood stew from the Esmeraldas province, featuring a creamy coconut milk base, a variety of fresh seafood, and aromatic spices.
ð§ ææ
- 500 g Shrimp(peeled and deveined)
- 250 g Calamari(cleaned and cut into rings)
- 300 g White fish fillets(such as corvina or tilapia, cut into chunks)
- 250 g Mussels(cleaned)
- 400 ml Coconut milk(full-fat)
- 1 medium Onion(finely chopped)
- 1 red Bell pepper(finely chopped)
- 4 cloves Garlic(minced)
- 2 medium Tomatoes(diced)
- 0.5 cup Cilantro(chopped)
- 2 tbsp Achiote oil
- 1 tsp Cumin
- to taste Salt
- to taste Black pepper
- 2 tbsp Lime juice
ðšâð³ äœãæ¹
- 1
Heat achiote oil in a large pot or Dutch oven over medium heat. Add chopped onion and bell pepper, sauté until softened, about 5-7 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Stir in diced tomatoes and cumin. Cook for 5 minutes, allowing tomatoes to break down.
- 4
Pour in coconut milk and bring to a simmer. Season with salt and pepper.
- 5
Add the fish chunks and calamari rings to the simmering broth. Cook for about 5 minutes.
- 6
Add the shrimp and mussels. Cover and cook for another 5-7 minutes, or until shrimp are pink and mussels have opened.
- 7
Stir in chopped cilantro and lime juice. Taste and adjust seasoning if needed.
- 8
Serve hot, traditionally with white rice.
ð¡ ããã®ã³ã
- âEnsure your seafood is fresh for the best flavor.
- âDon't overcook the seafood, especially the shrimp, as it can become tough.
- âAdjust the amount of chili if you prefer a spicier stew.
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- Add other seafood like scallops or clams.
- Include some diced plantains for a touch of sweetness.
- A splash of white wine can add another layer of flavor.