ColombiaSeafoodDinnerGluten-free

Cazuela de Mariscos

Name: Cazuela de Mariscos
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Colombia
Ingredients: 300 g shrimp, peeled and deveined; 300 g firm white fish, cut into chunks; 250 g calamari rings; 250 g mussels or clams, cleaned; 1 white onion, finely chopped; 1 red bell pepper, finely chopped; 4 garlic cloves, minced; 2 ripe tomatoes, grated; 1 tbsp tomato paste; 0.5 cup dry white wine, optional; 400 ml coconut milk, one can, full fat; 200 ml heavy cream; 2 tbsp butter; 1 tsp ground cumin and sweet paprika, each; fresh cilantro and lime wedges, to serve; salt and pepper, to taste

The Caribbean coast’s creamy seafood stew: shrimp, fish, calamari and mussels in a coconut milk and cream broth. Serve it bubbling.

prep: 30 min
cook: 35 min
total: 1 h 5 min
serves: 6
level: medium

Cazuela de mariscos is what you order in Cartagena when you are celebrating: a clay pot of seafood in a broth that is half coconut milk, half cream, and entirely the point.

The method protects the seafood. The base simmers and builds flavor; the shrimp, fish and calamari go in only for the final minutes, so everything lands tender.

Cazuela de mariscos is number 15 on our list of the top 20 famous Colombian foods.

ingredients

for 6 servings · tap to tick off

300 g shrimp, peeled and deveined
300 g firm white fish, cut into chunks
250 g calamari rings
250 g mussels or clams, cleaned
1 white onion, finely chopped
1 red bell pepper, finely chopped
4 garlic cloves, minced
2 ripe tomatoes, grated
1 tbsp tomato paste
0.5 cup dry white wine, optional
400 ml coconut milk, one can, full fat
200 ml heavy cream
2 tbsp butter
1 tsp ground cumin and sweet paprika, each
fresh cilantro and lime wedges, to serve
salt and pepper, to taste

good to have

clay cazuela bowls
wide heavy pot

As an Amazon Associate we earn from qualifying purchases.

method

Melt the butter in a wide pot and cook the onion, bell pepper and garlic for 8 minutes until soft.
Add the tomatoes, tomato paste, cumin and paprika and cook for 3 minutes. Pour in the wine and let it reduce by half.
Add the coconut milk and cream. Simmer gently for 10 minutes until slightly thickened. Season with salt and pepper.
Add the fish chunks and cook for 3 minutes.
Add the shrimp, calamari and mussels and cook for 4 to 5 minutes more, just until the shrimp are pink and the mussels open. Discard any that stay shut.
Finish with cilantro and serve bubbling, with lime wedges and coconut rice or patacones.

chef's tips

The seafood only sees heat in the last minutes. That is the difference between tender and rubber.
Coconut milk and cream together is the coastal restaurant trick; one without the other is not the same dish.
A frozen mixed-seafood bag works fine. Thaw it fully and pat it dry so it does not water down the broth.

classic recipes, cooked properly.

We use cookies to see which recipes people love.Learn more