Cazuela de Mariscos Cartagenera

Ingredients

• 300 g raw prawns, peeled and deveined
• 250 g firm white fish such as snapper, cut into 3 cm cubes
• 200 g squid, cleaned and cut into rings
• 300 g mussels or clams, scrubbed
• 150 g white crab meat
• 3 tbsp butter
• 1 large onion, finely chopped
• 1 red pepper, finely diced
• 4 garlic cloves, finely chopped
• 3 spring onions, thinly sliced
• 3 ripe tomatoes, coarsely grated
• 2 tbsp tomato paste
• 1 tsp ground annatto (achiote)
• 60 ml dry white wine
• 400 ml coconut milk
• 200 ml fish stock
• 100 ml double cream
• 1 tbsp cornflour mixed with 2 tbsp cold water
• 1 tsp fine salt
• 1/2 tsp black pepper
• Small handful coriander, chopped
• 1 lime, cut into wedges

Before you cook

• Peel and devein the prawns, then keep them covered in the fridge.
• Cut the fish into three centimetre cubes and pat them dry.
• Slice the cleaned squid into rings about one centimetre wide.
• Scrub the mussels and pull off any beards, discarding any that stay open when tapped.
• Chop the onion, pepper, garlic and spring onions and keep them in one bowl.
• Halve the tomatoes and grate them on a coarse grater, discarding the skins.
• Stir the cornflour into the cold water until smooth.

Steps

1. Melt the butter in a wide heavy pan over medium heat.
2. Add the onion, red pepper, garlic and spring onions, then cook for eight minutes until soft and glossy.
3. Stir in the annatto and the tomato paste and fry for one minute until the fat turns deep orange.
4. Pour in the grated tomato and cook for five minutes, stirring, until the mixture darkens and no longer tastes raw.
5. Add the white wine and let it bubble hard for two minutes.
6. Pour in the coconut milk and the fish stock, then bring to a gentle simmer.
7. Simmer uncovered for ten minutes so the sauce reduces a little and takes on body.
8. Season with the salt and black pepper.
9. Slide in the fish cubes and the squid rings, then cook for four minutes.
10. Add the prawns and the mussels, cover the pan and cook for four minutes until the shells open and the prawns turn pink.
11. Discard any mussels that stayed shut.
12. Stir in the crab meat and the double cream and warm through for two minutes.
13. Pour in the cornflour slurry and stir gently for one minute, until the sauce coats a spoon.
14. Taste and adjust the salt, then scatter over the chopped coriander.
15. Serve in warm bowls with lime wedges, coconut rice and fried plantain.