Recipe for a mexican seafood casserole (cazuela de mariscos)
This is a seafood recipe that isn't 100% mexican; it is said to be a Colombian recipe. I wanted to put it up here on this mexican recipes site because it is well known among the mexican coastal states; it has integrated itself into the mexican gastronomy. It still remains a special meal to be served on special occasions.
Mexican recipe for seafood casserole:
Ingredients:
Three fish heads of any kind
1/2 lb. snapper fillets
1 lb. Common snook
1 lb. tiger shrimp or scampi
1 lb. Atlantic croaker
1 lb. mussels (clams)
3 onions
2 leeks
1 celery stalk
1 sprig thyme
1 cup 15% cream
4 tablespoons butter
2 egg yolks
1 tablespoon fresh parsley
salt and pepper to taste
Method for making this mexican seafood recipe now:
Remove all fishbone from fish and wash them thoroughly in cold water.
In a large pot, place the fish heads and shrimp, pour 5 cups cold water, add a little bit of salt and simmer over medium heat for 10 minutes.
When the broth is very hot remove the shrimp. Strain the broth through a fine strainer. Reserve.
Wash the mussels in cold water, ftotandololos carefully with a brush, place them in a pot with 1 / 2 cup water and bring to high heat until they open.
Once the mussels open, pull away from heat, drain and reserve the broth you got from cooking them. Take out the mussels from their shells and put them aside on a plate.
Prepare the vegetables by chopping them into small pieces.
Pour the melted butter in a large pan and fry the vegetables over low heat for 5 minutes, after this time add the thyme, parsley and the cooking broth we obtained from cooking the fish heads. Cook this over medium heat for 10 minutes.
Strain all, place it back into the saucepan and cook over medium heat. Add the cooking broth from the mussels and simmer. At this time add the chopped fish, simmer over medium heat for 6 minutes.
Drain the fish, then place them in an oven going pan, add the mussels and shrimp. Place the dish in the oven to 300 º F for 10 minutes.
Prepare the cream sauce by mixing the cream and egg yolks, whisk vigorously.
Add the mixture to the broth from cooking the fish left in the pan, place the remaining butter and heat up over low heat for about 2 minutes.
Take away heat, remove the fish from the oven dish, pour the sauce over, season with salt and pepper to taste.
Serve immediately with fresh garlic bread and white wine...
Enjoy your meal!
Three fish heads of any kind
1/2 lb. snapper fillets
1 lb. Common snook
1 lb. tiger shrimp or scampi
1 lb. Atlantic croaker
1 lb. mussels (clams)
3 onions
2 leeks
1 celery stalk
1 sprig thyme
1 cup 15% cream
4 tablespoons butter
2 egg yolks
1 tablespoon fresh parsley
salt and pepper to taste
Method for making this mexican seafood recipe now:
Remove all fishbone from fish and wash them thoroughly in cold water.
In a large pot, place the fish heads and shrimp, pour 5 cups cold water, add a little bit of salt and simmer over medium heat for 10 minutes.
When the broth is very hot remove the shrimp. Strain the broth through a fine strainer. Reserve.
Wash the mussels in cold water, ftotandololos carefully with a brush, place them in a pot with 1 / 2 cup water and bring to high heat until they open.
Once the mussels open, pull away from heat, drain and reserve the broth you got from cooking them. Take out the mussels from their shells and put them aside on a plate.
Prepare the vegetables by chopping them into small pieces.
Pour the melted butter in a large pan and fry the vegetables over low heat for 5 minutes, after this time add the thyme, parsley and the cooking broth we obtained from cooking the fish heads. Cook this over medium heat for 10 minutes.
Strain all, place it back into the saucepan and cook over medium heat. Add the cooking broth from the mussels and simmer. At this time add the chopped fish, simmer over medium heat for 6 minutes.
Drain the fish, then place them in an oven going pan, add the mussels and shrimp. Place the dish in the oven to 300 º F for 10 minutes.
Prepare the cream sauce by mixing the cream and egg yolks, whisk vigorously.
Add the mixture to the broth from cooking the fish left in the pan, place the remaining butter and heat up over low heat for about 2 minutes.
Take away heat, remove the fish from the oven dish, pour the sauce over, season with salt and pepper to taste.
Serve immediately with fresh garlic bread and white wine...
Enjoy your meal!
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