Laura Valentina Villarraga Cordoba

Seafood soup
This is a fabulous seafood dish, and it is one of our favorites for special
dinners. It’s both an aphrodisiac and a good hearty thick soup.

Ingredients makes 2 to 4 servings.

 200 grams of squids.
 200 grams of shrimp.
 200 grams of fish fillets, cut into medium pieces.
 100 grams of clams.
 5 tablespoons olive oil
 1 medium onion finely chopped.
 1 red pepper and 2 tomatoes finely chopped.
 3 cloves garlic minced finely.
 1 cup of coconut milk.
 ½ cup white wine.
 2 tablespoon heavy cream.
 1 cup of cheese
 Salt and pepper to taste.
 Cilantro for the final touch.

Preparation
1. Thoroughly clean all seafood and the fish.
2. Cook the squid in the pan for 30 minutes in enough water.
3. Strain the shellfish and keep the liquid in which it is cooked.
4. Heat oil in a large pot, cook onion and garlic until they begin to
brown.
5. Add the pepper, tomatoes and cook until tender.
6. Add the coconut milk, wine, vegetable's bouillons, the all-purpose
seasoning.
7. Add 2 cups of the liquid from the cooked squid.
8. Mix well, reduce heat and simmer for 15 minutes.
9. Add prawns, clams, fish, and squid and cook for another 10 to 15
minutes over medium heat.
10. Add cream and cheese, finally add the cilantro.
11. let boil and serve hot.