Cazuela De Mariscos A La Catalana (creamy Catalan-style Seafood Chowder)

Cazuela de Mariscos a la Catalana, or Creamy Catalan-style Seafood Chowder, is a delicious and comforting dish from the Catalan cuisine. This creamy chowder is packed with a variety of seafood and is perfect for a cozy meal on a chilly day.

Cazuela De Mariscos A La Catalana (creamy Catalan-style Seafood Chowder)

Ingredients

  • 1 lb mixed seafood (such as shrimp, mussels, and squid)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tomatoes, diced
  • 1 red bell pepper, diced
  • 1/2 cup white wine
  • 4 cups fish or seafood broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
  2. Add the diced tomatoes and red bell pepper to the pot, and cook for a few minutes until the vegetables are tender.
  3. Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
  4. Stir in the fish or seafood broth and bring the mixture to a simmer.
  5. Add the mixed seafood to the pot and cook for 5-7 minutes, or until the seafood is cooked through.
  6. Pour in the heavy cream and stir to combine. Season with salt and pepper to taste.
  7. Simmer the chowder for an additional 5-7 minutes to allow the flavors to meld together.
  8. Once ready, ladle the chowder into bowls, garnish with chopped fresh parsley, and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Stirring spoon Ladle Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Cazuela de Mariscos a la Catalana with crusty bread or over cooked rice for a hearty meal.

Tips & tricks

For a richer flavor, you can add a splash of brandy or cognac to the chowder before adding the cream.

Cost

$25