์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Cazuela de Mariscos Andina
A hearty and flavorful seafood stew adapted for the Andean highlands, featuring a rich tomato and peanut base, infused with local spices and tender seafood.
๐ง ์ฌ๋ฃ
- 600 g Mixed seafood (shrimp, mussels, calamari, fish)(cleaned and prepared)
- 1 large Red onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 medium Red bell pepper(diced)
- 400 g Tomatoes(crushed or pureed)
- 100 g Peanut butter(smooth, unsweetened)
- 1 tbsp Achiote paste (annatto)
- 1 tsp Cumin
- 1 tsp Oregano(dried)
- 0.5 cup Cilantro(chopped, for garnish)
- 4 cups Vegetable broth
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Sautรฉ the chopped red onion until softened, about 5-7 minutes.
- 2
Add the minced garlic and diced red bell pepper. Cook for another 3-5 minutes until fragrant and the pepper is tender.
- 3
Stir in the achiote paste, cumin, and oregano. Cook for 1 minute until fragrant.
- 4
Pour in the crushed tomatoes and vegetable broth. Bring to a simmer, then whisk in the peanut butter until fully incorporated and the sauce is smooth.
- 5
Season the broth with salt and black pepper to taste. Let it simmer gently for about 15-20 minutes to allow flavors to meld.
- 6
Add the mixed seafood to the simmering broth. Cook for 5-10 minutes, or until the seafood is cooked through and opaque. Be careful not to overcook.
- 7
Ladle the cazuela into bowls. Garnish generously with fresh chopped cilantro.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a spicier version, add a finely chopped ajรญ amarillo or a pinch of cayenne pepper.
- โEnsure the peanut butter is well-dissolved into the broth to avoid a greasy texture.
- โServe hot with a side of white rice or boiled potatoes.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a splash of white wine to the broth for extra depth of flavor.
- Incorporate chunks of plantain or yuca for a more substantial stew.