Así se Prepara la Verdadera Cazuela de Mariscos Colombiana:¡El Lujo del Pacífico en tu Mesa!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: cream

Light coconut milk reduces calories while maintaining flavor.

seafood mix

🥗Healthier: chicken

💰Cheaper: canned tuna

Chicken is more accessible and affordable.

fish stock

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth offers a lighter option.

avocado

🥗Healthier: guacamole

💰Cheaper: none

Guacamole adds flavor but is not a direct substitute.

In a pot, place a slice of catfish in a little water.

Add 1/2 onion, 1 carrot, and a piece of celery to the pot.

Add 1/2 teaspoon of salt.

Cover the pot and let it cook for 15 minutes.

In another pot, pour a splash of olive oil.

Add a diced onion and sauté until slightly soft, without browning.

Add 3 diced cloves of garlic to the sauté.

Add 2 large diced tomatoes (seeds and skin removed) and 1/2 diced bell pepper to the pot.

Once the sauté is ready, add some of the fish broth and blend it.

Remove the carrot from the fish broth and add it to the blended mixture.

Use 1000 g of mixed seafood and add it to the pot with the blended mixture.

Pour in 200 ml of coconut milk.

In a cup of fish broth, dissolve 2 tablespoons of cornstarch and add it to the seafood mixture to thicken.

Gradually add the broth with cornstarch while stirring.

Add chopped parsley to taste and 1 teaspoon of ground thyme.

Shred the cooked catfish and ensure there are no bones left.

Add the shredded catfish to the pot and check for any remaining bones.

Add 1 teaspoon of coloring for a nice color.

Let it cook for 8 minutes.

Taste and adjust salt if necessary.

Turn off the heat and serve the dish.

Add mozzarella cheese strips on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens