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Cazuela de Mariscos bowl
Med Mhb

Cazuela de Mariscos

This creamy Cazuela de Mariscos is a comforting seafood stew featuring shrimp, white fish, calamari, and mussels simmered in a fragrant coconut broth with tomatoes, bell peppers, garlic, and warm spices. Finished with fresh lime juice and cilantro, this flavorful seafood dish is served with white rice to soak up the rich coconut broth.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 persons
Course: Dinner, Main Course
Cuisine: Colombian, Latin American
Calories: 660
Ingredients Equipment Method Notes

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 cloves garlic, 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

Equipment

  • large deep skillet or pot For sautéing the vegetables and simmering the seafood stew.
  • lid For covering the pot while cooking the seafood.
  • cutting board For preparing the vegetables and seafood.
  • sharp knife For chopping the onion, peppers, tomatoes, garlic, and cilantro.
  • measuring cups and spoons For measuring the broth, coconut milk, oil, spices, and lime juice.
  • Wooden spoon For stirring the vegetables and broth gently.
  • ladle For serving the seafood stew.
  • Serving bowls For serving the Cazuela de Mariscos.

Method
 

  1. Heat the olive oil in a large, deep skillet or pot over medium heat. Add the onion and bell peppers. Cook for 4 to 5 minutes, until softened. Stir in the garlic and cook for 30 seconds.
  2. Add the diced tomatoes, tomato paste, paprika, cumin, salt, and black pepper. Stir for 2 minutes, then pour in the seafood broth and coconut milk. Bring to a gentle simmer.
  3. Add the white fish and calamari to the broth. Cover and simmer gently for 4 to 5 minutes, stirring carefully so the fish pieces stay intact.
  4. Add the shrimp and mussels. Cover and cook for 5 to 7 minutes, until the shrimp are pink and opaque, the fish is cooked through, and the mussels have opened. Discard any mussels that remain closed.
  5. Stir in the lime juice and sprinkle with fresh cilantro. Taste the seafood broth and adjust the seasoning if needed.
  6. Ladle the Cazuela de Mariscos into bowls, making sure each serving gets a mix of shrimp, fish, calamari, and mussels. Serve with cooked white rice to soak up the creamy coconut broth.

Notes

Use firm white fish cut into large pieces so it stays intact during cooking. Stir the seafood gently and avoid overcooking the shrimp and calamari. Discard any mussels that remain closed after cooking. Adjust the salt and seasoning to taste before serving. Serve warm with cooked white rice to soak up the creamy coconut broth.