์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
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.
๐ง ์ฌ๋ฃ
- 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
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat achiote oil in a large pot or Dutch oven over medium heat. Add chopped onion and bell pepper, sautรฉ 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.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure your seafood is fresh for the best flavor.
- โDon't overcook the seafood, especially the shrimp, as it can become tough.
- โAdjust the amount of chili if you prefer a spicier stew.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- 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.