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Colombian Cazuela de Mariscos Recipe

Colombian · Main course · 50 min total

A rich and creamy Colombian seafood stew, loaded with shrimp, fish, and shellfish in a coconut milk and tomato broth, perfect for a special dinner.

Ingredients

• 1 lb mixed seafood (shrimp, fish fillet, squid, and mussels or clams)
• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp achiote (annatto) powder or paprika
• 2 medium tomatoes, peeled and diced
• 1 cup coconut milk
• 1 cup fish or chicken broth
• 1/4 cup chopped fresh cilantro
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste
• 2 tbsp lime juice
• 1/2 cup frozen peas (optional)

Instructions

1. Clean and prepare seafood: peel shrimp, cut fish into bite-sized pieces, slice squid into rings, scrub mussels/clams. Pat dry and season with salt and pepper.
2. Heat oil in a large pot over medium heat. Sauté onion and bell pepper until soft, about 5 minutes. Add garlic, cumin, and achiote; cook 1 minute.
3. Add tomatoes and cook until they break down, about 5 minutes.
4. Pour in coconut milk and broth. Bring to a simmer, then reduce heat to low. Cook for 10 minutes, stirring occasionally.
5. Add seafood in order of cooking time: first fish and squid, cook 3 minutes; then shrimp and mussels/clams, cook 5 minutes until shrimp are pink and mussels open. Discard any unopened mussels.
6. Stir in cilantro, parsley, lime juice, and peas if using. Adjust salt and pepper. Serve hot with white rice and avocado slices.

Tips

• Use a mix of your favorite seafood; avoid overcooking.
• For extra flavor, add a pinch of dried oregano or a bay leaf.
• Can be made ahead and reheated gently.
• Garnish with extra cilantro and a squeeze of lime.

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