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Seafood Pot

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  • Prep 60 min
  • Total 1 hr 20 min
  • Ingredients 23
  • Servings 6
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Blanca Arroyo I still remember the smell of the sea from La Viga market in Mexico City, where our dad used to take us every Sunday, very early, almost at dawn, to buy Sierra fish or Calamari fillet. Since then my love of seafood continued to develop, until it became a true pleasure for me. Nowadays, anywhere I travel I try to learn new recipes with seafood and this is my very personal version of salpicón de mariscos veracruzano (seafood cocktail from Veracruz) and the Colombian and Venezuelan cazuela de mariscos (seafood casserole). Enjoy!
by Qué Rica Vida Cocina
Updated Aug 8, 2013
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Ingredients

Seasoning:

  • 2 tablespoons extra virgin olive oil
  • 6 garlic cloves, finely chopped
  • 3/4 cup white onion, finely chopped
  • 1/2 cup red pepper, finely chopped
  • 1 1/2 Roma tomato, finely chopped
  • 1/4 cup parsley, finely chopped
  • 1/4 cup cilantro, finely chopped
  • 2 dry bay leaves
  • 1 1/2 Chipotle peppers in adobo with seeds, finely chopped
  • 1 1/2 teaspoon fine salt

Seafood

  • 1/2 lb squid, cleaned and cut in small slices
  • 1/2 lb shrimp, peeled and deveined, with tails
  • 1/2 lb calamari, cleaned and cut in slices
  • 1/2 lb crabmeat, cooked
  • 1/2 lb cooked mussels, without the shell
  • 1/2 lb fresh mussels, with the shell
  • 1/2 lb fresh white medium clams, with shell
  • 1/2 lb white fish, cut in squares of 2 1/2 inches
  • 1/2 cup Spanish green olives with pit, drained
  • 1/4 cup capers, drained
  • 1/4 cup parsley, finely chopped (optional)
  • 1/4 cup cilantro, finely chopped (optional)
  • Lime wedges (optional)

Directions

  •  
    1
    Seasoning: In a wide and deep large pot, add oil at medium heat. Add the garlic and onion. Once they start browning, incorporate the red pepper and tomato. Let cook for 10 minutes. When it starts simmering, add the parsley, cilantro, bay leaves, chipotle pepper and salt. Reduce the heat to low and continue to cook the seasoning. Once it’s boiling, add the squid, cover and let cook for 30 minutes.
  •  
    2
    After the 30 minutes, increase heat to medium high again and add the rest of the seafood, except for the fish. Mix. Incorporate the fish, olives and capers, stir softly. Cover the pot and cook for another 20 minutes. At this point the mussels and clams should open and that's the key that the seafood casserole is ready.
  •  
    3
    Serve in small bowls and garnish with parsley, cilantro and a lemon wedge, if you like.

Expert Tips

  • tip 1
    Remember when buying any mollusk such as mussels and clams that they should be completely closed, which means they are in good shape.
  • tip 2
    You can accompany with rice or French bread.
  • tip 3
    You can use canned crabmeat.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Blanca Arroyo I still remember the smell of the sea from La Viga market in Mexico City, where our dad used to take us every Sunday, very early, almost at dawn, to buy Sierra fish or Calamari fillet. Since then my love of seafood continued to develop, until it became a true pleasure for me. Nowadays, anywhere I travel I try to learn new recipes with seafood and this is my very personal version of salpicón de mariscos veracruzano (seafood cocktail from Veracruz) and the Colombian and Venezuelan cazuela de mariscos (seafood casserole). Enjoy!
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