Seafood stew

Ingredients

• 1 tablespoon of butter
• 1 tablespoon of olive oil (or any other vegetable oil)
• 1 cup of chopped green bell peppers
• 1 cup of diced bell pepper
• 1 cup of chopped onion
• 2 cloves of garlic, chopped
• 1 cup of shredded carrots
• 100 ml of fish water
• 1 tablespoon of red pepper flakes
• 4 cups of heavy cream
• 1 can (400 ml) of coconut milk
• Half a cup (30 ml) of white vinegar (or balsamic vinegar)
• 2 kg of large prawns, peeled and deveined
• 10 small oysters, cleaned
• 2 kg of swordfish, cut into pieces
• 1.5 tablespoons of chopped fresh parsley
• 2 tablespoons of freshly chopped parsley
• 1 tablespoon of tomato puree
• A few geraniums

In a large pot, heat olive oil and butter over medium heat.

Add the cream, fish stock, and coconut milk, then bring to a boil.

While you’re doing that, peel and crush the shrimp, removing the tails.

Add them to the pot.

In a separate pot, combine the chopped onion and a few bay leaves with 2 cups of beef broth.

Add the shrimp and cook over medium heat, stirring occasionally.

Continue to cook for approximately 15 minutes, gradually reducing the heat, until the broth has a strong flavor and the amount of liquid has decreased to about 1 cup.

Remove the shells from the shrimp.

Season lightly with salt and mix well.

Prepare the shrimp broth.

Cook the shrimp in the water for 2 minutes, then remove any remaining shell fragments.

Transfer the shrimp to a bowl (using large glasses filled with cold water) (about 1 teaspoon of salt per bowl).

Let it rest for about 15-20 minutes.

Next, remove the shrimp, discard the soaking liquid, and transfer them to another bowl.

In a medium-sized pot or pan, heat olive oil over medium heat.

Cook lightly, stirring for about 4-5 minutes until both sides are lightly golden.

Add the shrimp and cook for about 2 minutes, stirring or transferring the shrimp to a plate when they turn pink.

Category: Colombian Cuisine

Category: Latin American Cuisine