SEAFOOD STEW (CAZUELA DE MARISCOS) | Food Stuff
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Paring knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
- Serving bowl
Ingredients
- 1 tablespoon butter
- 1 can (13.5 oz) coconut milk
- 1 cup grated carrot
- 1 tablet fish bouillon
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
- 2 minced fresh garlic cloves
- ½ cup chopped green pepper
- 4 cups heavy cream
- 2 pounds jumbo shrimp, peeled and deveined
- 12 littleneck clams, scrubbed
- 1 tablespoon olive oil
- 1 cup chopped onion
- ¼ teaspoon paprika
- ½ cup chopped red bell pepper
- 2 pounds swordfish, cut into 1 inch pieces
- 1 tablespoon tomato paste
- 1/3 cup white wine
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