Cazuela de Mariscos (Seafood Stew)

by Erica Dinho on February 23, 2009

This post is also available in Spanish

Cazuela de Mariscos Colombiana

Colombia is bordered by the Atlantic and the Pacific Oceans, which provides the country with great seafood. This delicious creamy Cazuela de Mariscos is quick to cook and perfect for entertaining or as a weekend dinner dish for the whole family.

Cazuela de Mariscos a la colombiana

I love the combination of Seafood and coconut milk, it is absolutely wonderful. This Cazuela de Mariscos is one of my favorite Colombian seafood dishes.

Recetas de Comida Colombiana

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Ingredients

(4-6 SERVINGS)

  • 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
  • ¼ teaspoon paprika
  • 4 cups heavy cream
  • 1 can (13.5 oz) coconut milk
  • 1/3 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

Esay Seafood Stew

Directions

  1. In a large, saucepan over medium heat, warm the olive oil and butter.
  2. 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.
  3. Add the cream, fish bouillon, coconut milk; bring to a boil. Add seafood and cover reduce heat and cook about 2 minutes until clams open. Remove from heat; discard any unopened shells.
  4. Add the wine and tomato paste, simmer for 20 minutes.
  5. Garnish with fresh cilantro and parsley and serve hot
  6. How to make Cazuela de Mariscos

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{ 37 comments… read them below or add one }

1 Empar August 1, 2009 at 3:40 PM

Hola Erica!.
Encantada de que me dejaras la tarjeta de visita, Gracias a eso puedo visitarte y conocerte.
Estoy dándome una vueltecita por tu blog y ésta receta en particular me ha llamado mucho la atención, porque a pesar de vivir en zona costera y en un pueblo marinero, no conocia la crema de marisco con leche de coco y creo que tiene que darle un toque de sabor especial. Tomo nota de ello porque la leche de coco me gusta.
Te enlazo a mi blog para poder hacerte visitas a menudo.
Un beso.

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2 Janice January 30, 2014 at 11:31 PM

Hi! This is my first visit to your blog! We are a group of volunteers and starting
a new project in a community in the same niche. Your blog provided us beneficial information
to work on. You have done a marvellous job!

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3 Erica October 1, 2009 at 9:19 PM

Gracias Empa r!!!

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4 Respondon November 19, 2009 at 9:35 PM

They make tablets of fish boullion? I never knew :) I’m the only person in my family who would eat this, but maybe I’ll invite some people over and give it a try.

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5 Nicky January 22, 2010 at 12:34 AM

Erica, I cooked this recipe today for my husband and it was a complete success. I am originally from Colombia and after eating some delicious cazuelas back there I though it was too difficult to do it at home BUT you proof me wrong. Thanks!

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6 Erica January 22, 2010 at 8:13 AM

Nicky- Thank you so much for your feedback and your wonderful comment!

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7 Carolina February 20, 2010 at 2:08 AM

I’ve been looking for a cazuela con leche de coco…….mmm….I’m going to try it. I’m from Barranquilla and I miss this combination….coco con todo!!
Thanks for the recipe, Erica!!

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8 Sophie March 3, 2010 at 9:54 AM

This dish was great. I made it for my Colombian husband and he loved it. Thanks for the recipe.

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9 Sandra G March 13, 2010 at 8:20 PM

Made this last night, simply delicious!

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10 Nina March 23, 2010 at 1:22 PM

Erica,

This recipe looks really great. My husband and I often eat in one of two Colombian restaurants when on Bonaire. We LOVE the seafood soup in both and your recipe sounds like it is very close to what we get there.

Question: after removing the soup from the heat and discarding any unopened clams, you return the soup to the flame and simmer 20 minutes – with all the fish?

On Bonaire, they garnish with lime. Is this traditional?

Can’t wait to try this!

Nina

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11 Erica March 23, 2010 at 1:25 PM

Nina- Yes!

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12 Patricia April 15, 2010 at 8:44 PM

Hola Erica prepare esta deliciosa receta pero al final me encontre con que tenia que adicionar el vino y la pasta de tomate, y la pasta no aparece en los ingredientes, al final no supe que cantidad de pasta de tomate poner ?

Gracias Erica por tus excelentes recetas !!

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13 Juliana May 5, 2010 at 1:59 PM

Hi Erica!
My husband LOVESSSS Cazuela de Mariscos!! I am definitely going to try this recipe soon. I am from Bquilla and over there we make it au Gratin!! (some parmesan cheese on top then broil it) Just to die for! little rich but simply delicious!!!!
Thanks a lot,

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14 Erica May 5, 2010 at 2:37 PM

Juliana-That sounds amazing! I am going to try that next time!Thank you!

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15 Francijoe May 7, 2010 at 11:08 AM

I love this stew but I don’t see how much tomato pasta to put it. Also do you have a rice thats almost the same?

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16 Erica May 7, 2010 at 11:56 AM

Francijoe- 1 teaspoon tomato paste. I am going to post a rice with seafood soon, but I have Rice with Shrimp on my recipe list!

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17 Oliver May 25, 2010 at 6:44 PM

I made this stew for my friends and add lobster and its was absolutely delicious. Thank you for this wonderful Colombian food recipes.

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18 Adriana October 29, 2010 at 11:25 AM

Hello Erica, great recipe as always! I have a question though: when do you add the paprika? It’s listed in the ingredients but I didn’t see when you add it.

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19 Antonio December 16, 2010 at 9:31 AM

I made this cazuela de mariscos yesterday and my wife could not stop eating it. It was delicious, perfect for this weather. Thank you for all your hard work showing Colombian food to the world.

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20 Cajun Remoulade December 19, 2010 at 6:36 PM

My sister in law is Colombian but refuses to cook for us. He mother, however, is more than willing to cook for us when she visits the states. But that’s only like once every two years, so I have to wait but it’s worth it. I think I might try this recipe myself and hope it’s half as good as it sounds. Thanks for sharing this wonderful looking recipe

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21 rebecca December 31, 2010 at 9:06 AM

Hi, the recipe looks great…one thing though, after I went and bought all the supplies I realized that you need tomato paste… IT IS NOT listed in the ingredients list…you should add it to the list so people don’t have to go back to the supermarket…

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22 Sofia April 15, 2011 at 6:02 PM

Hello Erica, I should avoid lactose, so I thought I can try your recipe since coconut milk is lactose-free. Please give me some hope by recommending how to replace the heavy cream and cook this tasty recipe for my wonderful boyfriend who dies to try Colombian food! :D

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23 Erica April 15, 2011 at 6:24 PM

Sofia- Use coconut milk and omit the heavy cream!

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24 Carolina June 26, 2011 at 10:37 AM

I made this cazuela de mariscos and it was delicious. I added scallops and my family loved it. I am making it again today!

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25 Sandra June 28, 2011 at 2:58 PM

I am making this recipe today, it looks delicious – just have a couple questions:

1/3 cup of wine? How much tomato paste?

Thank you!
Sandra

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26 Erica June 28, 2011 at 6:49 PM

Sandra-1/3 cup wine and 1 tablespoon tomato paste.

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27 Sandra June 28, 2011 at 9:21 PM

Thank you Erica!! Just finished it and it is delicious!! My husband does not like clams so I added scallops – yum!!

Congratulations on an amazing recipe!!

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28 Claudia July 10, 2011 at 5:28 PM

Where do you buy the fish boullion from? I’ve been to supermarkets and small ethnic stores but they don’t carry it.

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29 Erica July 10, 2011 at 9:06 PM

Claudia- I buy fish bouillon at my local supermarket.

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30 Richard Toro August 5, 2011 at 3:36 AM

Hola Erica. Quiero saber si hay que agregar agua al cazuela o no?

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31 Erica August 5, 2011 at 8:28 AM

Richard- I don’t add water.

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32 Ferri April 29, 2012 at 11:56 AM

One alternative if you think is too rich is to remove the butter, the heavy cream and the fish bouillon, then boil the shrimp heads and shells with two laurel leaves to make your own bouillon (boil 15 mins then remove shells/heads) careful with salt, this is pretty salty.

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33 Andy October 1, 2012 at 11:36 PM

Erica, es posible hacerlo en un slow cooker? Como cambiarias la receta?

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34 Erica October 2, 2012 at 7:05 AM

Andy,Pienso que si, pero nunca la he hecho……La verdad no se cunto tiempo tomaria cocinar los mariscos….Me tocaria intentarla antes de decirte :)

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35 Sabina January 8, 2014 at 5:05 PM

If I cat get swordfish is there another type of fish you recommend ?

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36 Erica Dinho January 9, 2014 at 9:03 AM

Mahi-Mahi or halibut.

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37 oswaldo April 5, 2014 at 8:15 PM

yo la hice y mi esposa y mi hija se kedaron con ganas de comer mas asi ke manana la are de Nuevo jejejeje gracias a ustedes estoy cocinando mas y aprendiendo poco a poco me gustan sus recetas MUCHASSSSSS GRACIASSSS!!!!!!!!!

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