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Cazuela de Mariscos Costarricense
A rich and flavorful seafood stew, "Cazuela de Mariscos" is a comforting Costa Rican classic, often prepared with a variety of fresh seafood simmered in a creamy coconut milk broth with aromatic vegetables and spices. It's a taste of the Pacific coast, perfect for a hearty meal.
🧂 Ingrédients
- 1 kg Mixed seafood(e.g., shrimp, mussels, clams, fish fillets, calamari rings)
- 400 ml Coconut milk(full fat)
- 200 ml Vegetable broth
- 1 medium Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 medium Red bell pepper(diced)
- 1 medium Celery stalk(diced)
- 400 g Tomatoes(diced, canned or fresh)
- 0.5 cup Cilantro(chopped, plus more for garnish)
- 2 tbsp Lime juice
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 0.5 small Optional: Scotch bonnet pepper(minced, for heat)
👨🍳 Instructions
- 1
Prepare the seafood: Clean shrimp, devein if necessary. If using fish fillets, cut into bite-sized pieces. Ensure mussels and clams are scrubbed clean. If using calamari, ensure it's cleaned and cut into rings.
💡 Conseils de pro: Rinse all seafood under cold water and pat dry. - 2
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, bell pepper, and celery. Sauté until softened, about 5-7 minutes.
⏱️ 7 minutes - 3
Add minced garlic (and optional scotch bonnet pepper) and cook for another minute until fragrant.
⏱️ 1 minute - 4
Stir in the diced tomatoes, vegetable broth, and coconut milk. Bring to a simmer.
💡 Conseils de pro: Ensure the heat is medium-low to prevent the coconut milk from curdling. - 5
Add the mixed seafood to the simmering broth. Start with the fish and calamari, then add shrimp, mussels, and clams. Cook until the seafood is just cooked through and the mussels/clams have opened, about 5-10 minutes depending on the seafood.
⏱️ 10 minutes💡 Conseils de pro: Discard any mussels or clams that do not open. - 6
Stir in the chopped cilantro and lime juice. Season with salt and black pepper to taste.
💡 Conseils de pro: Taste and adjust seasoning as needed. - 7
Serve hot, garnished with fresh cilantro. This dish is often served with white rice.
💡 Conseils de pro: A side of crusty bread is also excellent for soaking up the broth.
💡 Conseils de pro
- ✓Use the freshest seafood possible for the best flavor.
- ✓Don't overcook the seafood, as it can become tough.
- ✓Adjust the amount of scotch bonnet pepper to your desired level of heat.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add chunks of plantain or potato for a heartier stew.
- Incorporate a splash of white wine for added depth of flavor.
- Use a different combination of seafood based on availability and preference.