Cazuela de Mariscos

Few dinners feel as warm and satisfying as a big pot of Cazuela de Mariscos. This Latin-inspired seafood stew brings together shrimp, firm white fish, calamari, and mussels, all simmered in a rich, creamy coconut broth with tomatoes, peppers, and garlic. Every spoonful is loaded with tender seafood and bright, savory flavor, and the whole thing comes together in well under an hour. Ladled over rice, it turns into the kind of cozy, restaurant-style meal that feels special enough for guests but easy enough for a weeknight.

Why You’ll Love This Recipe

• A creamy coconut-tomato broth that’s rich without being heavy, and packed with flavor from garlic, peppers, and warm spices.
• Four kinds of seafood in one pot — shrimp, fish, calamari, and mussels — for a variety of textures in every bite.
• Ready in 45 minutes from start to finish, making it fast enough for a weeknight but impressive enough for company.
• A bright finish of fresh lime juice and cilantro that lifts the whole dish and keeps it tasting fresh.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 lb firm white fish, cut into large pieces
• ½ lb calamari rings, cleaned
• 1 lb mussels, cleaned and debearded
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 2 medium tomatoes, diced
• 2 tbsp tomato paste
• 2 cups seafood broth
• 1 can (13.5 oz) coconut milk
• 1 tsp paprika
• ½ tsp ground cumin
• ½ tsp salt, or to taste
• ¼ tsp black pepper
• 1 tbsp fresh lime juice
• ¼ cup fresh cilantro, chopped
• Cooked white rice, for serving

How to Make Cazuela de Mariscos

1. Sauté the vegetables. Warm the olive oil in a large, deep skillet or pot set over medium heat. Add the onion and bell peppers and cook for 4 to 5 minutes, stirring occasionally, until softened. Add the garlic and cook for about 30 seconds, just until fragrant.
2. Build the flavorful broth. Stir in the diced tomatoes, tomato paste, paprika, cumin, salt, and black pepper, and let everything cook together for 2 minutes to deepen the flavor. Pour in the seafood broth and coconut milk, stir to combine, and bring the mixture to a gentle simmer.
3. Cook the fish and calamari. Lower the fish and calamari into the simmering broth. Cover the pot and let it cook gently for 4 to 5 minutes, stirring carefully so the fish pieces hold their shape.
4. Add the shrimp and mussels. Nestle the shrimp and mussels into the broth, cover again, and cook for 5 to 7 minutes, until the shrimp turn pink and opaque, the fish is cooked through, and the mussels have opened. Discard any mussels that stay closed.
5. Finish with lime and cilantro. Stir in the fresh lime juice and scatter the chopped cilantro over the top. Taste the broth and adjust the seasoning with more salt or pepper if needed.
6. Serve warm. Ladle the cazuela into bowls, making sure each one gets a good mix of shrimp, fish, calamari, and mussels. Serve alongside cooked white rice to soak up the creamy coconut broth.

Tips for Cazuela de Mariscos

• Add the fish and calamari before the shrimp and mussels so every piece of seafood finishes cooking at the same time without turning rubbery.
• Use fresh mussels and check that they close when tapped before cooking; discard any that don’t open once cooked.
• Keep the simmer gentle rather than a rolling boil — this protects the delicate seafood and keeps the coconut broth silky.
• Stir in the lime juice at the very end so its brightness doesn’t dull during cooking.

What to Serve with Cazuela de Mariscos

This coconut seafood stew is delicious over a bed of fluffy white rice, which soaks up the creamy broth beautifully. Warm crusty bread or garlic bread is great for scooping up any extra sauce, and a simple side salad with a light citrus dressing adds a refreshing contrast. A cold glass of white wine or a citrusy agua fresca rounds out the meal nicely.

Frequently Asked Questions

Can I use frozen seafood for this recipe? Yes, frozen shrimp, fish, calamari, and mussels all work well. Just make sure everything is fully thawed and patted dry before adding it to the broth so the stew doesn’t turn watery.

What can I substitute for the white fish? Any firm, mild white fish works well here, such as cod, halibut, or tilapia. Choose a fish that holds together during simmering rather than one that flakes apart easily.

Can I make the broth ahead of time? Yes, the coconut-tomato broth can be made up to a day in advance and refrigerated. Reheat it to a gentle simmer before adding the seafood so everything cooks through properly without overcooking.

Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Servings: 4 persons