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.