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Cazuela de Mariscos, known for its creamy texture and vibrant flavours, this hearty stew is a celebration of the sea, blending the freshest seafood with tropical ingredients to create a dish that feels indulgent and comforting.
It’s a staple in coastal towns like Cartagena and Barranquilla, where the ocean’s bounty inspires a culinary tradition that’s as warm and inviting as the region itself. Whether enjoyed during a seaside meal or as a centrepiece at a festive gathering, Cazuela de Mariscos is a dish that captures the essence of Colombia’s vibrant food culture.
What Is Cazuela de Mariscos?
Cazuela de Mariscos is a rich, creamy stew made with an assortment of seafood simmered in a flavourful broth. It’s a dish that offers a taste of the ocean, with its medley of shrimp, fish, clams, and sometimes squid or crab, all swimming in a velvety base of coconut milk and spices.
The stew is typically served hot, often accompanied by white rice or patacones (fried green plantains) to soak up every bit of the delicious broth.
What makes this dish so special is its balance of flavours. The sweetness of coconut milk complements the briny freshness of the seafood, while aromatics like garlic, onions, and bell peppers add depth and complexity. A touch of cilantro brings a burst of freshness, and occasionally, a hint of ají or chili provides a gentle kick.
Ingredients and Taste
The ingredients of Cazuela de Mariscos are as varied as the seafood markets that inspire them. The base starts with coconut milk, which lends the stew its signature creaminess.
A sofrito of garlic, onions, tomatoes, and bell peppers provides a savoury foundation, while fresh seafood; shrimp, fish fillets, mussels, and more, adding layers of flavour and texture. Some recipes include a splash of white wine or lime juice to enhance the stew’s complexity, while others might use a hint of achiote for a warm, golden colour.
The taste is a harmonious blend of sweet, savoury, and slightly tangy notes. The coconut milk creates a smooth, luscious backdrop that allows the natural brininess of the seafood to shine.
Herbs like cilantro and parsley brighten the dish, while a subtle heat from spices adds intrigue. Each spoonful offers a symphony of flavours, making it a dish that’s both satisfying and unforgettable.
A Taste of History
Cazuela de Mariscos finds its roots in Colombia’s Caribbean coast, where the influence of indigenous, African, and Spanish culinary traditions converge. The use of coconut milk and tropical spices reflects the Afro Caribbean heritage of the region, blending ingredients brought by African slaves with local produce and cooking techniques.
Historically, this dish was born out of the necessity to make the most of the abundant seafood available along the coast. Over time, it evolved from a humble fisherman’s meal to a celebrated delicacy enjoyed in restaurants and homes alike. Today, it’s a symbol of Colombia’s coastal identity, cherished for its ability to bring people together around the table.
Cazuela de Mariscos (Seafood Stew) Recipe
Serves: 4 people
Ingredients:
For the Base:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium tomatoes, grated or finely chopped
- 1 cup coconut milk
- 1 cup fish or seafood stock
- 1/2 cup heavy cream
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- Salt and black pepper to taste
For the Seafood:
- 200g shrimp, peeled and deveined
- 200g calamari, cleaned and cut into rings
- 200g mussels, scrubbed and debearded
- 200g white fish fillet (e.g., cod or snapper), cut into chunks
For Garnish:
- Fresh cilantro leaves, chopped
- Lime wedges
- Crusty bread or white rice for serving
Directions
To begin, heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, and both bell peppers. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant. This step creates the aromatic foundation of the dish.
Add the grated tomatoes to the pot, stirring well to combine. Cook for another 5 minutes, allowing the mixture to thicken slightly. Season with paprika, ground cumin, salt, and black pepper. Adjust the spices to taste, keeping in mind the natural brininess of the seafood.
Pour in the coconut milk and fish or seafood stock, stirring to incorporate. Allow the liquid to come to a gentle simmer, which will infuse the base with a rich, creamy consistency. Simmer for 10 minutes, stirring occasionally.
Stir in the heavy cream and taste the broth. Adjust the seasoning if necessary. The broth should have a balanced flavour, savoury with a hint of sweetness from the coconut milk. Lower the heat to maintain a gentle simmer while you prepare the seafood.
Add the white fish chunks to the simmering broth first, as they take the longest to cook. Let them cook for 3–4 minutes, ensuring they remain tender and flaky. Avoid over stirring to prevent the fish from breaking apart.
Next, add the shrimp and calamari rings to the pot. Stir gently and cook for 2–3 minutes until the shrimp turn pink and the calamari becomes opaque. This ensures they stay tender and juicy.
Finally, add the mussels, covering the pot with a lid. Let them steam for 5 minutes or until they open. Discard any mussels that do not open, as they are not safe to eat. Stir the stew gently one last time to mix the seafood evenly.
Serve the Cazuela de Mariscos hot, garnished with fresh cilantro leaves and lime wedges for a zesty touch. Pair with crusty bread or steamed white rice to soak up the rich broth. For an authentic Colombian experience, serve alongside a glass of chilled coconut lemonade.
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