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En una región donde el calor se espanta con más calor, la cazuela de mariscos resulta deliciosa.

TIEMPO DE PREP: 1 hora y 20 minutos



  • 1 kilo de langostinos, de camarones, de calamares y de filete de pescado
  • 1 cebolla cabezona roja
  • 2 ramas de cebolla
  • 2 pimentones, uno rojo y verde
  • 1 rama de apio
  • 6 ajíes dulces
  • 3 cucharadas de aceite de oliva
  • 6 tazas de agua
  • 2 cocos grandes
  • 8 tomates pelados
  • Cilantro picado, al gusto


1. Pele los langostinos y camarones (reserve las cáscaras), corte el filete en trozos y salpimiente todos los pescados.

2. Corte finamente todas las verduras, menos los tomates y sofríalas en el aceite de oliva, hasta quedar como una salsa cremosa

3. Aparte, ponga a cocinar las cáscaras en el agua por cinco minutos, licúelas y cuélelas y conserve ese caldo.

4. Rompa los cocos con un martillo. Extraiga toda la pulpa y rállela. Para obtener la leche de coco, mezcle el caldo de las cáscaras con la pulpa rallada y exprímala manualmente. Utilice únicamente la leche que suelta, no la pulpa.

5. Agregue las verduras sofritas y revuelva bien, constantemente a fuego bajo, para evitar que la leche se corte.

6. Licue los tomates y agréguelos a la mezcla anterior, poco a poco. Ya tiene la base de la cazuela.

Recipe: Cazuela de Mariscos
2 votes, 4.00 avg. rating (76% score)

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