← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 1 tbsp Butter
• 1 tbsp Olive oil
• 1 Onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cloves Garlic, finely chopped
• 1 Carrot, grated
• ½ tsp Paprika
• 1 tbsp Tomato purée (paste)
• 80 ml dry white wine
• 250 ml fish or vegetable stock
• 400 ml Coconut milk
• 500 ml double or whipping cream
• 600 g firm white fish, cut into 3 cm chunks
• 500 g raw prawns, peeled and deveined
• 500 g Clams, scrubbed
• 1 handful Coriander (cilantro), chopped
• Salt
• Black pepper

Method

1. Melt the butter with the oil in a large pot over medium heat. Add the onion, peppers, garlic and carrot and cook for 8 min, until soft.
2. Stir in the paprika and tomato paste for 1 minute, then add the wine and let it bubble for 2 minutes.
3. Add the stock, coconut milk and cream, bring to a gentle simmer and cook for 10 min, so the flavours blend. Season with salt and pepper.
4. Add the clams, cover and cook for 3 minutes. Add the fish and prawns and simmer gently, uncovered, for 4–5 min, until the prawns are pink, the fish flakes and the clams have opened (discard any that stay shut).
5. Stir in the coriander and serve at once with coconut rice and fried plantain.

Tips

• Keep it at a bare simmer once the cream is in, or it may split and the seafood will toughen.
• Contains shellfish and molluscs; mussels or squid rings can stand in for the clams.

Sources

Written in our own words after cross-checking these recipes:

My Colombian Recipes 196 flavors