Slow Cooked Cazuela de Marisco (Colombian Seafood Stew)

By: Instant Brands Culinary Team

Slow Cooked Cazuela de Marisco (Colombian Seafood Stew)
cuisine icon Cuisine
Colombian
cuisine icon Course
Dinner, Lunch, Main Course, Soup
cuisine icon Difficulty
Medium
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Sauté, Slow Cook
cuisine icon Keywords
6-8 servings, bay leaves, can coconut milk, carrots, cod fish, colombian, cook 3 hour, dinner, fish stock, fresh cilantro, fresh parsley, garlic cloves, green bell pepper, heavy cream, Instant Brands Culinary Team, instant pot seafood recipes, instant pot seafood soup, juice of 1 lemon, littleneck clams, lunch, main course, medium, medium tail-on shrimp, medium yellow onion, more than 2 hours, mussels, olive oil, paprika, prep 15 min, red bell pepper, salt and pepper to taste, sauté, shallots, slow cook, soup, tomato paste, unsalted butter, white wine

prep icon Prep Time
15 min
cook icon Cook Time
3 hour

serving icon Servings
6-8 servings
Ingredients
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 medium yellow onion
  • 1/2 cup shallots
  • 5 garlic cloves
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 cup carrots
  • 1 1/2 tbsp tomato paste
  • 1/2 tsp paprika
  • 2 cups Fish Stock
  • 2 cups heavy cream
  • 1 can coconut milk
  • 1/2 cup white wine
  • 1 3/4 lbs medium tail-on shrimp
  • 10 - 12 littleneck clams
  • 1 lb mussels
  • 1 1/3 lbs cod fish
  • Juice of 1 lemon
  • 2 tbsp fresh cilantro
  • 2 tbsp fresh parsley
  • 2 bay leaves
  • salt and pepper to taste
Instructions
  • Select SAUTÉ-High and set the time for 30 minutes. Press START.
  • Add oil and butter to the Inner Pot. When the oil is hot, add the onions, shallot, salt and pepper. Cook, stirring occasionally, until softened.
  • Add the minced garlic, bell peppers and carrots. Cook for 1 or 2 minutes more.
  • Press CANCEL button.
  • Select SLOW COOK-High and set the time to 3 hours. Press START.
  • Add the tomato paste, salt, black pepper, paprika, fish stock, heavy cream, coconut milk and white wine, mix all together. Slow cook for 2 hours and 30 minutes.
  • When there are 30 minutes remaining, add fish, clams, mussels and sprinkle the shrimp on top. Close the lid and let them cook for 30 minutes.
  • When cooking is over, carefully open the lid and add the fresh lemon juice. Season with salt and pepper to taste.
  • Serve the seafood stew immediately in a large bowl and garnish with cilantro and parsley.
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