SEAFOOD CASSEROLE

Ingredients

(4-6 servings)

• 1 tablespoon butter
• 1 tablespoon of olive oil
• ½ cup chopped green pepper
• ½ cup red chopped pepper
• 1 cup chopped onion
• 2 cloves of chopped garlic
• 1 cup grated carrot
• 1 tablet of fish stock
• ¼ teaspoon of paprika
• 4 cups of milk cream
• 1 can (13.5 oz) of coconut milk
• 1/3 cup of white wine
• 2 pounds of jumbo shrimp, peeled and cleaned
• 12 littleneck clams, clean
• 2 pounds of fish, cut into pieces
• 1 Tablespoon chopped fresh coriander
• 1 tablespoon chopped fresh parsley
• 1 tablespoon of tomato paste

Preparation

1. In a large saucepan, over medium heat, heat olive oil and butter.
2. Add the onion, red peppers, garlic, green pepper and carrots and sauté until tender and translucent, about 10 minutes, stirring occasionally. Add salt and pepper.
3. Add the cream, the fish stock, coconut milk, put to boil. Add seafood and cover. Reduce the heat and cook about 2 minutes until the clams are open. Remove from heat and discard all clams without opening.
4. Add tomato paste and wine, simmer for 20 minutes.
5. Garnish with fresh coriander and parsley and serve hot