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.
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.
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
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
{ 33 comments… read them below or add one }
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.
Gracias Empa r!!!
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.
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!
Nicky- Thank you so much for your feedback and your wonderful comment!
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!!
This dish was great. I made it for my Colombian husband and he loved it. Thanks for the recipe.
Made this last night, simply delicious!
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
Nina- Yes!
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 !!
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,
Juliana-That sounds amazing! I am going to try that next time!Thank you!
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?
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!
I made this stew for my friends and add lobster and its was absolutely delicious. Thank you for this wonderful Colombian food recipes.
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.
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.
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
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…
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!
Sofia- Use coconut milk and omit the heavy cream!
I made this cazuela de mariscos and it was delicious. I added scallops and my family loved it. I am making it again today!
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
Sandra-1/3 cup wine and 1 tablespoon tomato paste.
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!!
Where do you buy the fish boullion from? I’ve been to supermarkets and small ethnic stores but they don’t carry it.
Claudia- I buy fish bouillon at my local supermarket.
Hola Erica. Quiero saber si hay que agregar agua al cazuela o no?
Richard- I don’t add water.
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.
Erica, es posible hacerlo en un slow cooker? Como cambiarias la receta?
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