Cazuela de Mariscos

Cazuela de Mariscos is a coconut seafood stew with shrimp, white fish, calamari, and mussels in a tomato and pepper broth. This version balances creamy coconut milk with garlic, paprika, cumin, and a squeeze of lime. Serve it with white rice to catch the broth and turn a pot of seafood into a generous dinner.

This recipe makes four servings and takes about 45 minutes, including preparation. Have the vegetables chopped and the seafood prepared before heating the pot: once the broth is simmering, the cooking moves quickly. Jump to the recipe card for the ingredient measurements and cooking steps.

What Makes This Seafood Stew Work

The flavor starts with onion, bell peppers, garlic, and tomato paste. Cooking these before adding liquid gives the broth a savory foundation, while coconut milk brings richness without adding dairy. Lime and cilantro go in at the end, where their fresh flavor can stand out.

Different seafood needs different handling. The fish and calamari enter the broth before the shrimp and mussels, following the cooking sequence below. Keep the heat gentle and check the seafood as it cooks rather than relying on the clock alone. Vigorous stirring can break the fish into small flakes.

Cazuela de Mariscos 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

Choosing the Seafood and Broth

Use firm white fish cut into similarly sized pieces so they cook evenly. Cod or halibut can be used for the firm white fish. Peeled, deveined shrimp simplify serving, and cleaned calamari rings need little preparation. Check your mussels before cooking and discard damaged shells. Follow the supplier’s handling instructions, especially when using frozen shellfish.

Seafood broth supports the mixed seafood without requiring a separate stock-making step. Taste it before adding extra salt, since brands differ. Stir the coconut milk before measuring it into the pot so its thicker and thinner portions combine. Keep the listed coconut milk quantity for the intended consistency.

How to Make Cazuela de Mariscos

1. Soften the Vegetables

Heat the olive oil in a large, deep skillet or pot over medium heat. Add the chopped onion and both bell peppers. Cook for 4–5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for about 30 seconds. The garlic should smell fragrant without browning heavily.

2. Build the Coconut and Tomato Broth

Stir in the tomatoes, tomato paste, paprika, cumin, salt, and black pepper. Cook for 2 minutes, working the paste through the vegetables. Pour in the seafood broth and coconut milk, then stir until combined. Bring the mixture to a gentle simmer rather than a rolling boil.

3. Add the Seafood in Stages

Add the fish and calamari, cover, and simmer gently for 4–5 minutes. Move the pieces carefully if you need to stir. Add the shrimp and mussels, cover again, and cook for 5–7 minutes, checking that the seafood is cooked through. The shrimp should be opaque and the mussels open; discard mussels that remain closed.

4. Finish and Serve

Stir in the lime juice and scatter the cilantro over the stew. Taste the broth and adjust the seasoning if needed. Divide the seafood among four bowls, then spoon over the coconut broth. Serve the rice alongside or add it to the bowls just before eating so it does not absorb all the liquid.

Tips for a Better Bowl

Prepare each ingredient before you start cooking. Keeping the shrimp separate from the fish makes it easier to follow the staged additions. A wide pot gives you room to distribute the seafood without packing it tightly, and a lid helps the mussels cook in the simmering broth.

Keep an eye on the heat after every addition. Cold seafood can slow the simmer, while an overly hot burner can make the broth boil aggressively. Adjust gradually. Once the seafood is cooked, serve promptly rather than leaving the pot on the burner while preparing the rest of dinner.

Serving Ideas and Related Recipes

White rice is the simplest accompaniment because it soaks up the coconut and tomato broth without competing with it. Crusty bread is another option for spooning up the last of the sauce. A lightly dressed green salad adds a crisp contrast to the warm stew.

For another seafood soup, try the creamy lobster and scallop chowder, which uses potatoes and a dairy-based broth. Prefer a seafood skillet instead? The garlic butter lobster, shrimp, and seared scallops offers a different way to serve a mixed seafood dinner.

Frequently Asked Questions

Can I use frozen seafood?

Yes, provided it is suitable for the recipe and prepared according to its package instructions. Thaw before cooking and drain excess liquid. If your seafood is already cooked, it needs different timing from the raw seafood in these instructions; do not automatically simmer it for the full cooking time.

Can I prepare the broth ahead?

You can prepare the vegetable and coconut broth separately, then add the seafood when you are ready to serve. Cool and refrigerate the broth promptly if preparing it ahead. Reheat it to a gentle simmer before continuing, and keep the seafood chilled until needed.

Is this version dairy-free?

The listed ingredients use coconut milk rather than dairy cream. Check the labels on the broth and any packaged seafood if avoiding dairy or other allergens. The recipe contains fish and shellfish, so it is not suitable for everyone.

Cazuela de Mariscos Recipe Card