This Colombian Cazuela de Mariscos is a comforting and flavorful one pot dish perfect for a week night meal or a dinner party.
What is Cazuela de Mariscos?
It’s a thick soup almost a stew made with coconut milk, seafood, spices and vegetables. This dish is popular in the Pacific and Caribbean regions of Colombia. Every family and cook has its own version.
What’s in Colombian Cazuela de Mariscos?
The main ingredients in this dish are a seafood mixture, that’s totally your choice depending on your taste and budget. It can include any combination of clams, shrimp, mussels, oysters, squid and any firm white fish.
In addition to your choice of seafood, you’ll need butter, olive oil, bell pepper, onion, garlic, paprika, coconut milk, heavy cream, tomato paste, parsley or cilantro, and white wine. Any good white wine will work to make this recipe. Use a wine you’d like to drink, not one labeled as “cooking wine.”
What to Serve with this Seafood Dish?
Some good side dishes to serve with this cazuela de mariscos recipe are plantain chips, patacones, avocado and a simple salad. If you want a filling and complete meal white rice or crusty bread are a wonderful options.
Seafood Soup Recipe (Cazuela de Mariscos)
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup chopped green pepper
- ½ cup chopped red bell pepper
- 1 cup chopped onion
- 2 minced fresh garlic cloves
- 1 cup grated carrot
- 1 tablet fish bouillon
- ½ teaspoon paprika
- 4 cups heavy cream
- 1 can 13.5 oz coconut milk
- ⅓ cup white wine
- 2 pounds jumbo shrimp peeled and deveined
- 12 littleneck clams scrubbed
- 2 pounds swordfish cut into 1 inch pieces
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
- 1 tablespoon tomato paste
In a large, saucepan over medium heat, warm the olive oil and butter.
Add the onions, red pepper, garlic, green pepper and carrots and sauté, until tender and translucent, about 10 minutes, stirring occasionally. Add salt and pepper.
Add the cream, fish bouillon, coconut milk; bring to a boil. Add the seafood and cover, reduce heat and cook about 2 minutes until clams open. Remove from heat; discard any unopened shells.
Add the wine and tomato paste, simmer for 20 minutes.
Garnish with fresh cilantro and parsley and serve hot
Calories: 1398kcalCarbohydrates: 20gProtein: 85gFat: 107gSaturated Fat: 59gPolyunsaturated Fat: 7gMonounsaturated Fat: 31gTrans Fat: 0.1gCholesterol: 707mgSodium: 1598mgPotassium: 1739mgFiber: 3gSugar: 12gVitamin A: 10374IUVitamin C: 49mgCalcium: 328mgIron: 2mg
Colombia is bordered by the Atlantic and the Pacific Oceans, which provides the country with great seafood. This delicious creamy Cazuela de Mariscos recipe is quick to cook and perfect for entertaining or as a weekend dinner dish for the whole family.
The first time I had this dish was in Cartagena, a beautiful city located in the Caribbean region of Colombia and I immediately felt in love with it. I really enjoy the combination of seafood and coconut milk, it is absolutely wonderful. This Cazuela de Mariscos is definitely one of my favorite Colombian seafood dishes.