Cazuela de Mariscos Recipe – Colombian Seafood Stew
This Cazuela de Mariscos recipe delivers the rich, creamy seafood stew beloved on Colombia’s Caribbean coast. Brimming with shrimp, fish, and shellfish in a coconut-milk broth scented with garlic and cilantro, Cazuela de Mariscos is both luxurious and surprisingly easy to prepare at home.
Ingredients (serves 6)
Seafood Mix
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1 lb (450 g) shrimp, peeled and deveined
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1 lb (450 g) firm white fish fillets (snapper, cod, or tilapia), cut into chunks
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12 mussels or clams, scrubbed
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½ lb (225 g) calamari rings (optional)
Base & Broth
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3 Tbsp vegetable oil
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1 medium onion, finely chopped
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3 garlic cloves, minced
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2 medium tomatoes, diced
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1 small red bell pepper, diced
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1 tsp ground cumin
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½ tsp paprika
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1 cup (240 ml) fish or seafood stock
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1 cup (240 ml) coconut milk
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½ cup (120 ml) heavy cream
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2 Tbsp white wine (optional)
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Salt and black pepper to taste
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¼ cup chopped fresh cilantro
How to Make Cazuela de Mariscos Recipe
1. Prepare the Seafood
Pat the shrimp and fish dry with paper towels. Season lightly with salt and pepper. Keep chilled until ready to cook.
2. Build the Base
Heat oil in a large pot over medium heat. Sauté onion, garlic, tomatoes, and bell pepper for 4–5 minutes until soft and fragrant. Stir in cumin and paprika.
3. Create the Broth
Pour in seafood stock, coconut milk, heavy cream, and white wine. Bring to a gentle simmer and cook for 5 minutes to meld flavors.
4. Cook the Seafood
Add fish chunks first and simmer for 3 minutes. Add shrimp, mussels, and calamari. Cover and cook 5–6 minutes, or until shrimp turn pink and mussels open.
5. Finish and Serve
Stir in fresh cilantro. Taste and adjust salt and pepper. Ladle the cazuela de mariscos into bowls and serve hot.
Serving the Cazuela de Mariscos Recipe
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Garnish with extra cilantro and a squeeze of lime.
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Serve with white rice or crusty bread to soak up the creamy broth.
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Pair with a crisp white wine or a cold Colombian beer.
Pro Tips
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Fresh Seafood: Use the freshest mix you can find for the best flavor.
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Don’t Overcook: Add delicate seafood last to avoid rubbery texture.
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Extra Creaminess: For a richer stew, stir in an extra splash of heavy cream just before serving.
Storage
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat—do not boil, as seafood can toughen.
Frequently Asked Questions
Can I make this cazuela ahead of time?
Prepare the broth in advance, but add seafood just before serving for the best texture.
Can I use frozen seafood?
Yes. Thaw completely and pat dry before adding to the stew.
Is it spicy?
Traditionally it’s mild, but you can add diced chili or hot sauce for extra heat.
