Authentic Colombian Cazuela de Mariscos Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 can (14 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 2 bay leaves
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 1 cup white wine
  • 4 cups fish stock
  • 1 lb white fish fillets, cut into chunks
  • 1 lb mussels, cleaned and de-bearded
  • 1 lb clams, cleaned
  • 1 lb prawns, peeled and deveined
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh parsley, chopped
  • Juice of 1 lemon
  • 1 cup coconut milk

Steps and instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, garlic, red bell pepper, and yellow bell pepper. Saute until the vegetables are soft and the onions are translucent, about 5 minutes.
  3. Add the diced tomatoes, tomato sauce, paprika, cumin, bay leaves, thyme, oregano, salt, and pepper. Stir to combine and cook for another 2-3 minutes.
  4. Next, pour in the white wine and let it simmer until the alcohol evaporates, approximately 2-3 minutes.
  5. Add the fish stock and bring the mixture to a boil. Lower the heat and let it simmer for about 20 minutes.
  6. Add the chunks of white fish, mussels, clams, and prawns to the pot. Cover and cook until the mussels and clams open and the prawns are pink, about 5-7 minutes.
  7. Stir in the chopped cilantro, parsley, lemon juice, and coconut milk. Cook for an additional 2-3 minutes until heated through.
  8. Finally, taste and adjust the seasoning with additional salt and pepper if needed. Serve the cazuela de mariscos hot.

Tools for making

  • Large pot - A pot large enough to hold all the ingredients and accommodate stirring.
  • Cutting board - A sturdy surface for chopping and preparing the vegetables.
  • Knife - A sharp knife for cutting the onion, garlic, and bell peppers.
  • Wooden spoon - A spoon for stirring and mixing the ingredients in the pot.
  • Measuring spoons - A set of spoons for accurately measuring the spices and herbs.
  • Ladle - A ladle to serve the cazuela de mariscos into bowls.
  • Tongs - Tongs to handle the seafood when adding it to the pot and when serving.
  • Can opener - A tool to open the cans of diced tomatoes and tomato sauce.
  • Citrus juicer - A juicer to extract the juice from the lemon.
  • Pot lid - A lid to cover the pot while simmering the ingredients.

Recipe variations

  • Use different types of seafood such as scallops, squid, or lobster.
  • Add diced potatoes or sweet potatoes for added heartiness.
  • Include vegetables like zucchini, carrots, or corn kernels.
  • Experiment with different herbs and spices like basil, cilantro, or smoked paprika.
  • Replace the white wine with chicken or vegetable broth for a non-alcoholic version.
  • Make it spicier by adding chili flakes or a dash of hot sauce.
  • For a creamier version, substitute coconut milk with heavy cream or Greek yogurt.
  • Serve the cazuela de mariscos over rice or with crusty bread for dipping.
  • Make it vegetarian by omitting the seafood and using tofu or tempeh instead.
  • For a gluten-free option, use a gluten-free flour or cornstarch as a thickening agent.

Recipe overview

Cazuela de Mariscos is a rich and hearty seafood stew that hails from the coastal regions of Colombia. Its unique combination of fresh seafood, vibrant vegetables, and aromatic herbs and spices makes it a standout dish that's sure to impress at any dinner table. This recipe uses a variety of seafood, including white fish, mussels, clams, and prawns, all of which are simmered in a delicious broth that's infused with flavors like paprika, cumin, thyme, and oregano. The addition of coconut milk gives the stew a delightful creaminess, while a splash of white wine adds depth and complexity to the flavors. Expect a wonderfully savory and slightly spicy dish that's both comforting and satisfying. The beautiful thing about this dish is that it's very flexible, you can adjust the spices to your liking and use whatever seafood is available to you. It's perfect for a special occasion or a casual weekend meal. Enjoy!

Common questions

  1. Can I use different types of seafood? Absolutely! This recipe is versatile and you can use a variety of seafood options such as scallops, squid, or lobster tails in addition to or in place of the suggested fish, mussels, clams, and prawns.
  2. Can I use vegetable stock instead of fish stock? Yes, you can substitute vegetable stock if you prefer a non-fish based broth.
  3. Can I use frozen seafood? Yes, you can use frozen seafood if fresh seafood is not available. Just make sure to thaw it properly before cooking.
  4. Can I make this recipe in advance? While it is best enjoyed fresh, you can make the cazuela de mariscos a few hours ahead of time and reheat it gently on the stovetop before serving.
  5. What can I serve with cazuela de mariscos? This seafood stew pairs well with crusty bread or rice to soak up the flavorful broth. You can also serve it with a side salad or steamed vegetables.
  6. Can I adjust the spice level? Yes, you can adjust the spice level by adding more or less paprika and cumin according to your taste preferences.
  7. Can I omit the coconut milk? If you prefer a lighter broth, you can omit the coconut milk. However, it adds a creamy and slightly sweet flavor to the dish.

Serving dishes and utensils

  • Large Pot - A large pot is necessary for cooking the cazuela de mariscos and accommodating all the ingredients.
  • Spatula - A spatula is useful for sautéing the vegetables and stirring the ingredients in the pot.
  • Ladle - A ladle makes it easy to serve the cazuela de mariscos into bowls.
  • Soup Bowls - Soup bowls are ideal for serving the cazuela de mariscos.
  • Soup Spoons - Soup spoons are needed for enjoying the delicious broth and seafood in the cazuela de mariscos.
  • Crusty Bread - Crusty bread complements the cazuela de mariscos and can be served on the side.

Origin stories

Cazuela de Mariscos is a popular dish from the coastal regions of Colombia. It is a reflection of the country's rich biodiversity and deep cultural heritage. This dish, which is essentially a seafood stew, is typically savored in small, bustling seafood restaurants by the beach. The blend of fresh seafood, aromatic herbs, and coconut milk is a testament to the African, Indigenous, and Spanish influences in Colombian cuisine. Each family has a unique recipe passed down through generations, making the cazuela de mariscos not merely a dish, but also a cherished tradition that embodies the spirit of Colombian coastal life.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.