Seafood Tomato Stew.
40
Minutes
Seafood Tomato Stew
WE WILL BE USING A PRESSURE COOKER FOR THIS RECIPE
This is a great soup to have during the winter and you can serve it with salad or tiny bit of rice
This is a great soup to have during the winter and you can serve it with salad or tiny bit of rice
Equipment
- Pressure Cooker
Ingredients
- 2 lbs shrimp clean
- 2 lbs shrimp shells from 2 pounds of shrimp
- 1 lb mussels frozen
- 1 lb calamari cleaned and sliced
- 2 tsp oil
- 1 cup yellow onion grated
- 1 cup red bell pepper grated
- 28 oz tomatoes peeled
- 1/4 cup cilantro divided
- 2 cups milk
- 2 cups water
- 2 tbsp garlic paste
- 1 cup tomato paste
- 1 tbsp old bay seasoning
- 2 tsp salt
- 1 tsp pepper
- 1/4 tsp turmeric
- 4 limes quartered
Instructions
- 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!
- 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.
Video
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