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Posted 17 years ago! CAZUELA D MARISCOS Coconut Seafood Chowder SECRETS OF COLOMBIAN COOKING

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Chef Pachi Gallo Sustainably FIT
Chef Pachi Gallo Sustainably FIT
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Recipe Information

Recipe Available
Video-Specific Recipe

Cazuela de Mariscos con Leche de Coco

Cultural Context

Cazuela de Mariscos con Leche de Coco hails from Colombia's coastal regions, where the abundance of fresh seafood meets the tropical richness of coconut milk. This dish is often enjoyed during festive gatherings and celebrations, embodying the vibrant flavors of the Caribbean. Today, it has gained popularity beyond Colombia, inspiring variations in other Latin American countries and seafood restaurants worldwide.

COCOmain
6 servings
Servings4
1 red bell pepper
1 onion
1 lb mixed seafood
1 can (13.5 oz) coconut milk
1/2 cup white wine
1/4 cup fresh herbs (cilantro)

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

1

Put the red pepper, onion, and spices in a pot.

2

Add the seafood and mix for a couple of minutes.

3

Allow them to cook for about 15 minutes.

4

Add the coconut milk and let it cook for about 15 more minutes.

5

Add the white wine and mix before the last cooking time.

6

Add fresh herbs and serve.

Equipment Needed

large pot

Dietary

pescatarian

Allergens

fishshellfishmilk

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