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What You’ll Need:

Pressure cooker

2 lb shrimp, clean

Shrimp shells from the 2 lbs of shrimp

1 lb mussels, frozen

1 lb calamari, cleaned and sliced

2 tsp. oil

1 cup grated yellow onion

1 cup grated red bell pepper

¼ cup cilantro, divided

1 – 28oz can of peeled tomatoes

1 cup tomato paste

1 tablespoon old bay seasoning

2 tsp salt

1 teaspoon pepper

¼ teaspoon turmeric

2 tablespoons garlic paste

4 limes quartered

2 cups milk

2 cups water

How to Make Seafood Tomato Stew

Preparation

15 minutes

Cooking

25 minutes

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Procedure:

We will be using a pressure cooker for this recipe.
Let’s start by adding our milk to the pot. You can use whatever milk that you want coconut milk, almond milk, regular milk, you can even use soy milk. Whatever feels that’s gonna be best for you go ahead.

Next, add in the cup of tomato paste, canned tomatoes, and calamari.

After that, add 3 quarters of a cup of yellow onion, red pepper, cilantro, garlic paste, old bay seasoning ,turmeric, salt, pepper, and 2 cups of water all together in the pot.

We will be cooking for 18 minutes at medium pressure

You can also add white wine if you wish but if you don’t want alcohol it’s fine. In our case, we added wine.

the way we’re going to get our stock taste a lot like seafood is to use all the shells and the heads of the shrimp. To do this, get a rack for the pot and place all on top of it or you could also use a cheesecloth. Put the shells and head, tie it, then add to the stock.

After 18 minutes on the pressure cooker open it up.

Remove the all the shrimp shells and squish the tomatoes using a fork or a tong.
Now what we’re gonna do is add the rest of the seafood all at once and then leave it closed for 10 minutes.

After that it’s now ready to serve!

Cut the limes into quarters. What we’re gonna do is cut them from top to bottom. Place the lime at the side of the place. Two pieces on each plate and a bunch of cilantro on top of the lime

This is a great soup to have during the winter and you can serve it with salad or tiny bit of rice

Hi This is Pachi the Colombian Cook! Welcome to my Colombian kitchen! Today, I’ll be showing you how to prepare Cazuela de Mariscos or Seafood seafood soup with tomatoes!

How to Make Seafood Tomato Stew

Prep Time: 15 minutes

Cook Time: 25 minutes

Serving Size: 8

Calories per serving: 286 per serving

Fat per serving: 80 cal

How to Make Seafood Tomato Stew

Ingredients

  • Pressure cooker
  • 2 lb shrimp, clean
  • Shrimp shells from the 2 lbs of shrimp
  • 1 lb mussels, frozen
  • 1 lb calamari, cleaned and sliced
  • 2 teaspoons oil
  • 1 cup grated yellow onion
  • 1 cup grated red bell pepper
  • 1 - 28oz can of peeled tomatoes
  • ¼ cup cilantro, divided
  • 2 cups milk
  • 2 cups water
  • 2 tablespoons garlic paste
  • 1 cup tomato paste
  • 1 tablespoon old bay seasoning
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ¼ teaspoon turmeric
  • 4 limes quartered

Instructions

  1. We will be using a pressure cooker for this recipe.
  2. Let’s start by adding our milk to the pot. You can use whatever milk that you want coconut milk, almond milk, regular milk, you can even use soy milk. Whatever feels that's gonna be best for you go ahead.
  3. Next, add in the cup of tomato paste, canned tomatoes, and calamari.
  4. After that, add 3 quarters of a cup of yellow onion, red pepper, cilantro, garlic paste, old bay seasoning ,turmeric, salt, pepper, and 2 cups of water all together in the pot.
  5. We will be cooking for 18 minutes at medium pressure
  6. You can also add white wine if you wish but if you don’t want alcohol it’s fine. In our case, we added wine. the way we're going to get our stock taste a lot like seafood is to use all the shells and the heads of the shrimp. To do this, get a rack for the pot and place all on top of it or you could also use a cheesecloth. Put the shells and head, tie it, then add to the stock.
  7. After 18 minutes on the pressure cooker open it up.
  8. Remove the all the shrimp shells and squish the tomatoes using a fork or a tong.
  9. Now what we're gonna do is add the rest of the seafood all at once and then leave it closed for 10 minutes.
  10. After that it’s now ready to serve!
  11. Cut the limes into quarters. What we're gonna do is cut them from top to bottom. Place the lime at the side of the place. Two pieces on each plate and a bunch of cilantro on top of the lime
  12. This is a great soup to have during the winter and you can serve it with salad or tiny bit of rice

Notes

Carbs 69 cal Protein 137 cal

http://pachi.com/how-to-make-seafood-tomato-stew/

Nutritional Info

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