Seafood Soup Recipe | Colombian Coconut Sea Soup

Seafood Soup Recipe
Colombian Coconut Seafood Chawder

I must admit, with this coconut seafood soup recipe from Colombia I may appear to be an expert chef, even though I am not one. Yet the preparation is simple and the ingredients are easy to obtain.

I used this cazuela de mariscos recipe for an especial occasion with my husband, and it was a total hit. Candles, wine, a green salad and this crustacean chowder were a perfect combination to have a date while enjoying Latin culture.

This recipe comes from the Pacific region of Colombia. The essential coconut milk keeps all the ingredients tender and perfectly tasting. The ideal is to serve the soup in coconut halves, but I know they maybe difficult to obtain in the U.S.

Coconut Seafood Soup Recipe or Crustacean Chowder

This is the best seafood recipe I know about. It is courtesy of Colombian food expert Patricia McCausland from her book Secrets of Colombian Cooking published by Hippocrene Books.

Ingredients:

2 tablespoons olive oil

1 cup diced onion

1 cup grated red bell pepper (grated on the large holes)

2 pounds raw shrimp, cleaned and deveined

� pound raw squid rings, cleaned

� pound piangua or clams, cleaned

� pound raw conch pieces or oysters

1� fish bouillon cubes

2 tablespoons garlic paste

1 teaspoon color or Saz�n Goya with Saffron

1� teaspoons salt

� teaspoon pepper

4 cups coconut milk

2 cups milk

4 tablespoons flour

� cup white wine

1� tablespoons minced cilantro

1 tablespoon minced parsley

How to Prepare:
1. In a large, heavy pot or caldero over medium-low heat, place the oil, onion, red pepper, seafood, bouillon cubes, garlic, color or saffron, salt, and pepper. Cook for 12 minutes.
2. Mix the coconut milk, milk and flour together to a smooth consistency. Add them to the pot; simmer over low heat for 15 minutes more.
3. Add the wine and simmer for 15 minutes.
4. Sprinkle with cilantro and parsley and serve.

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Seafood Soup Recipe Colombian Coconut Seafood Chawder