CAZUELA DE MARISCOS (SEAFOOD STEW)
Colombia is bordered by the Atlantic and the Pacific Oceans, which provides the country with great seafood. This delicious creamy Cazuela de Mariscos is quick to cook and perfect for entertaining or as a weekend dinner dish for the whole family. I love the combination of Seafood and coconut milk, it is absolutely wonderful.
Provided by Erica Dinho
Categories Main dish
Time 45m
Number Of Ingredients 18
Steps:
- In a large, saucepan over medium heat, warm the olive oil and butter.
- Add the onions, red pepper, garlic, green pepper and carrots and sautué, until tender and translucent, about 10 minutes, stirring occasionally. Add salt and pepper.
- Add the cream, fish bouillon, coconut milk; bring to a boil. Add seafood and cover reduce heat and cook about 2 minutes until clams open. Remove from heat; discard any unopened shells.
- Add the wine and tomato paste, simmer for 20 minutes.
- Garnish with fresh cilantro and parsley and serve hot
Nutrition Facts : Calories 1398 kcal, Carbohydrate 20 g, Protein 85 g, Fat 107 g, SaturatedFat 59 g, TransFat 0.1 g, Cholesterol 707 mg, Sodium 1598 mg, Fiber 3 g, Sugar 12 g, UnsaturatedFat 38 g, ServingSize 1 serving
OYSTER CASSEROLE (OSTIONES EN CAZUELA)
This Mexican dish has a hot and creamy tomato sauce, seasoned with ground cumin, allspice and red pepper. I used saltines in this dish. Posted for ZWT 4.
Provided by mary winecoff
Categories South American
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Drain shucked oysters. Mix oysters and tomatoes. Arrange in an ungreased oblong baking dish. Pour 1/4 cup of the half-and-half over mixture.
- Mix the remaining ingredients except lemon wedges and remaining half-and-half. Sprinkle over oysters and tomatoes.
- Pour remaining half-and-half over crumb mixture. Cook uncovered at 375 degrees until light brown, about 30 minutes. Garnish with lemon or lime wedges.
Nutrition Facts : Calories 567.3, Fat 30.3, SaturatedFat 17.5, Cholesterol 128.8, Sodium 606.3, Carbohydrate 56.1, Fiber 2.3, Sugar 1.9, Protein 17.8
SOPA DE PAN EN CAZUELA (COLUMBIAN BREAD POT SOUP)
This native dish in Colombia is served in earthenware bowls called cazuelas. If you have individual French onion soup pots, you may substitute these.
Provided by ElaineAnn
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toast and butter the bread. Break into large pieces and put several pieces in the bottom of each individual bowl.
- Break 1 whole uncooked egg into each bowl.
- Dissolve the bouillon cubes in 4 cups of boiling water and immediately pour the boiling.
- liquid on top of the eggs.
- Sprinkle generously with grated Parmesan cheese to taste.
- Put a slice of Swiss cheese on top of each bowl.
- Put bowls in the oven, under the broiler until Swiss cheese begins to melt.
- Garnish with parsley or coriander (or both).
Nutrition Facts : Calories 327.4, Fat 14, SaturatedFat 6.9, Cholesterol 212.3, Sodium 1333.2, Carbohydrate 29.7, Fiber 1.2, Sugar 2.5, Protein 20.1
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