Seafood chowder

Name: Seafood chowder (Cazuela de mariscos)
Yield: Serves 4-6
Cuisine: Colombian
Ingredients: 15 ml/1 tbsp olive oil; 1 small onion, coarsely grated; 2 spring onions (scallions), sliced; 2 spring onions (scallions), sliced; 1 red (bell) pepper, grated; 2-3 garlic cloves, crushed; 2.5 ml/½ tsp achiote or turmeric; 2.5 ml/½ tsp achiote or turmeric; 5 ml/1 tsp Old Bay Seasoning; 2 bay leaves; 475 ml/16 fl oz/2 cups coconut milk; 475 ml/16 fl oz/2 cups fish stock; 30 ml/2 tbsp flour; 350 g/12 oz cooked octopus; 50 ml/2 fl oz/¼ cup dry sherry; 350 g/12 oz shelled clams; 450 g/1 lb king prawns (jumbo shrimp), peeled; 450 g/1 lb king prawns (jumbo shrimp), peeled; 350 g/12 oz squid, thinly sliced; 15 ml/1 tbsp parsley, chopped; 25 ml/1½ tbsp coriander (cilantro), finely chopped; 25 ml/1½ tbsp coriander (cilantro), finely chopped; salt and ground black pepper; salt and ground black pepper

Cazuela de mariscos

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

This is one of my favourite warming soups. If you buy your seafood ready prepared, it can be made in minutes. The coconut milk can be fresh, frozen or canned, but if canned, make sure it’s milk not cream. Serve with patacones (plantain fritters).

Ingredients

15 ml/1 tbsp olive oil
1 small onion, coarsely grated

Americas
Colombia
Venezuela
Fish course
Pescatarian
South America
Soup

Method

Heat the oil in a large, heavy pan and add the onions, red pepper, garlic, achiote or turmeric, Old Bay Seasoning (see Cook’s tip) and bay leaves. Season with salt and pepper and cook, covered, for 4 minutes.
Mix the coconut milk with the stock and whisk in the flour until smooth. Add the mixture to the pan and bring to t