Colombian Seafood Casserole Recipe

Ingredients to make Colombian Seafood Casserole:

• 1 bunch of Basil
• 200 milliliters of coconut milk
• 1 glass of white wine
• 250 grams of Prawns
• 150 grams of Mixed seafood
• 1 unit of Carrot
• 1 pinch of Thyme
• 1 unit of pepper or paprika
• 2 units of white onion
• 120 grams of Celery
• 10 grams of parsley
• 6 units of tomatoes
• 1 dessert spoon of garlic paste
• 1 tablespoon tomato paste
• 60 milliliters of olive oil
• 1 pinch of salt
• 1 pinch of Pepper
• 250 grams of shrimp

How to make Colombian Seafood Casserole:

1. The first step to make our seafood casserole recipeis to prepare the ingredients
2. Bring a pot over medium heat with a little olive oil, add the white onion in piecesand let it fry.
3. Add the rest of the vegetables(except the tomato) and let them fry for a few more minutes.
4. Finally add the tomato in helmets, if you want you can remove the seeds and skin.
5. Cover the tomatoes with enough water, add a little garlic paste and thyme to taste.
6. Let the base of the Colombian recipecook for approximately 20 minutes, remove from the heat and let it cool so that we can blend or process our base soup.
7. Bring a frying pan over medium heat, add a little olive oil and sauté the seafoodmix (this mix is ​​available in special places that sell seafood).
8. Sauté for a few minutes and reduce with a little white wine.
9. Once we blended the base soup, we added the seafood mix from the previous step with some basil leaves to taste, lowered the heat and let it preserve.
10. Add the coconut milkand mix well all the ingredients of the casserole.
11. If you want to make coconut milk yourself, check out this simple recipe.
12. Add the tomato paste, a little sugar to cut the acidity of the tomato and a little white wine.
13. Bring a skillet over medium heat and add a little butter, sauté the shrimp and prawns.
14. Add salt, pepper, garlic paste to taste and reduce with white wine a little.
15. Add these seafood to the base cream and let it keep for a few more minutes and it will be ready to serve.
16. Serve the Colombian seafood casserole byadding a little fresh basil on top and a little coconut milk, this dish is served in clay pots but I thought it was more important and attractive to serve it in this deep plate.