Cozy Colombian Seafood Soup (Colombian Tomato Cazuela de Mariscos) at Family Gatherings #chefpachi

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories while providing a creamy texture.

seafood mix

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the cost of wine.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Add 1 cup of tomato paste to the pot.

Add 2 cups of whole peeled tomatoes, which can be canned or fresh.

Add 1 pound of calamari to the mixture.

Add 3/4 cup of onion, red bell pepper, potato, and cilantro.

Add garlic paste to the pot.

Add 1 tablespoon of olive oil and a pinch of salt.

Add 1 teaspoon of black pepper and 2 cups of water.

Cook all ingredients for 18 minutes at medium pressure in a pressure cooker.

Add white wine to the pot; if you prefer no alcohol, substitute with more water.

Add shrimp shells to the pot for flavoring the seafood stock.

After cooking, remove the shells from the shrimp and add them to the cazuela.

Squish the whole tomatoes to incorporate them into the mixture.

Add the rest of the seafood to the pot and let it cook on the residual heat for 10 minutes.

Cut limes into quarters and serve two pieces on each plate.

Garnish with a bunch of cilantro on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens