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Cazuela de Mariscos
A rich and creamy Colombian seafood stew, featuring a medley of fresh seafood simmered in a flavorful coconut milk base with aromatic vegetables.
ð§ ææ
- 1kg Mixed seafood(A combination of shrimp, mussels, clams, calamari, and firm white fish like snapper or cod, cleaned and prepped.)
- 400ml Full-fat coconut milk(Use good quality, full-fat coconut milk for the creamiest base.)
- 3 medium Ripe tomatoes(Finely diced. Roma tomatoes work well.)
- 2 medium Bell peppers(One red and one green bell pepper, finely diced. Remove seeds and membranes.)
- 4-5 cloves Garlic(Minced or finely grated.)
- 1 bunch Fresh cilantro(About 1/2 cup chopped, plus extra for garnish.)
- 2 tablespoons Olive oil
- 1 medium Onion(Finely diced.)
- to taste Salt
- to taste Black pepper
- to taste Optional: Aji dulce or a pinch of cayenne pepper(For a touch of mild heat.)
ðšâð³ äœãæ¹
- 1
Prepare the sofrito base: Heat olive oil in a large pot or Dutch oven over medium heat (approx. 180°C / 350°F). Add the diced onion, bell peppers, and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
â±ïž 10 minutes - 2
Add the diced tomatoes to the pot. Cook, stirring, until they begin to break down and release their juices, forming a thick sauce, about 5-7 minutes. Season with salt, pepper, and optional aji dulce or cayenne pepper.
â±ïž 7 minutes - 3
Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
â±ïž 10 minutes - 4
Add the mixed seafood to the simmering broth. Stir gently to combine. Cook uncovered until the seafood is just cooked through and opaque. Shrimp should be pink and curled, mussels and clams should have opened (discard any that remain closed), and fish should be flaky. This will take approximately 5-8 minutes, depending on the size and type of seafood.
â±ïž 8 minutes - 5
Stir in most of the chopped fresh cilantro. Taste and adjust seasoning with salt and pepper if needed. Ladle the hot cazuela de mariscos into bowls. Garnish with the remaining fresh cilantro. Serve immediately with steamed white rice.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âDo not overcook the seafood, as it will become tough and rubbery. Add it towards the end of the cooking process.
- âThis dish is a beloved specialty along Colombia's Caribbean coast.
- âThe combination of coconut milk and fresh seafood creates a wonderfully creamy and rich flavor profile.
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- For an even richer stew, use two cans of coconut milk.
- If you prefer, you can make this cazuela with only one type of seafood, such as shrimp or fish.