์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Cazuela de Mariscos Costeรฑa
A rich and flavorful seafood stew from the Ecuadorian coast, featuring a creamy coconut milk base with a variety of fresh seafood, vegetables, and aromatic spices.
๐ง ์ฌ๋ฃ
- 1 kg Mixed seafood(e.g., shrimp, calamari, mussels, fish fillets, cut into bite-sized pieces)
- 400 ml Coconut milk(full fat)
- 1 large Onion(finely chopped)
- 1 medium Bell pepper(red, finely chopped)
- 2 medium Tomatoes(peeled, seeded, and diced)
- 4 cloves Garlic(minced)
- 1/2 cup Cilantro(chopped, plus more for garnish)
- 1 tbsp Achiote paste(or annatto oil)
- 1 tsp Cumin
- 1/2 tsp Oregano(dried)
- to taste Salt
- to taste Black pepper
- 1 for juice Lime
- 2 tbsp Vegetable oil
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add achiote paste and stir until dissolved.
โฑ๏ธ 2 minutes - 2
Add chopped onion, bell pepper, and minced garlic. Sautรฉ until softened, about 5-7 minutes.
- 3
Stir in diced tomatoes, cumin, and oregano. Cook for another 5 minutes until tomatoes break down.
- 4
Add coconut milk and bring to a gentle simmer. Season with salt and pepper.
- 5
Add the mixed seafood to the simmering broth. Cook until seafood is just cooked through (shrimp turn pink, calamari is opaque, fish flakes easily). Be careful not to overcook.
โฑ๏ธ 5-10 minutes - 6
Stir in chopped cilantro and a squeeze of fresh lime juice.
- 7
Serve hot, garnished with extra cilantro.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse a variety of fresh, high-quality seafood for the best flavor.
- โAdjust the amount of achiote paste to achieve your desired color.
- โDon't overcook the seafood, as it can become tough.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pinch of chili flakes for a touch of heat.
- Include diced plantains or yuca for a heartier stew.
- Use a combination of fish stocks and coconut milk for a lighter broth.