Colombian Coconut Seafood Chowder Recipe | Cazuela De Mariscos Con Leche De Coco Colombiana

Add olive oil, diced onion, and grated red bell pepper in a large pot over medium-low heat. Sauté until the onions are translucent and the peppers are softened, about 5 minutes.

Add the shrimp, squid rings, clams, and conch to the pot. Stir in the fish bouillon cubes, garlic paste, annatto, salt, and pepper. Cook for 12 minutes, stirring occasionally, until the seafood begins to cook through.

In a small bowl, mix milk and cornstarch until smooth and set aside. Pour the coconut milk into the pot with the seafood, stirring constantly to avoid lumps. Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld and the stew to thicken. Add the milk with cornstarch and mix.

Stir in the white wine and continue to simmer for an additional 15 minutes, until the seafood is fully cooked and tender. Taste and adjust seasoning as needed.

Just before serving, sprinkle the stew with minced parsley and cilantro for a fresh finish. Serve hot.

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