This Colombian Cazuela de Mariscos is a comforting and flavorful one pot dish perfect for a week night meal or a dinner party.
What is Cazuela de Mariscos?
It's a thick soup almost a stew made with coconut milk, seafood, spices and vegetables. This dish is popular in the Pacific and Caribbean regions of Colombia. Every family and cook has its own version.
What’s in Colombian Cazuela de Mariscos?
The main ingredients in this dish are a seafood mixture, that’s totally your choice depending on your taste and budget. It can include any combination of clams, lobster, shrimp, mussels, oysters, squid and any firm white fish.
In addition to your choice of seafood, you’ll need butter, olive oil, bell pepper, onion, garlic, paprika, coconut milk, heavy cream, tomato paste, parsley or cilantro, and white wine. Any good white wine will work to make this recipe. Use a wine you’d like to drink, not one labeled as “cooking wine.”
What to Serve with this Seafood Dish?
Some good side dishes to serve with this cazuela de mariscos recipe are plantain chips, patacones, avocado and a simple salad. If you want a filling and complete meal white rice or crusty bread are a wonderful options.
Colombia is bordered by the Atlantic and the Pacific Oceans, which provides the country with great seafood. This delicious creamy Cazuela de Mariscos recipe is quick to cook and perfect for entertaining or as a weekend dinner dish for the whole family.
The first time I had this dish was in Cartagena, a beautiful city located in the Caribbean region of Colombia and I immediately felt in love with it. I really enjoy the combination of seafood and coconut milk, it is absolutely wonderful. This Cazuela de Mariscos is definitely one of my favorite Colombian seafood dishes.
More Seafood Recipes:
Seafood, Chicken and Pork Rice
Seafood Soup Recipe (Cazuela de Mariscos)
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup chopped green pepper
- ½ cup chopped red bell pepper
- 1 cup chopped onion
- 2 fresh garlic cloves minced
- 1 cup grated carrot
- 1 tablet fish or vegetable bouillon
- ½ teaspoon paprika
- 4 cups heavy cream
- 1 can 13.5 oz coconut milk
- ⅓ cup white wine
- 2 pounds jumbo shrimp peeled and deveined
- 12 littleneck clams scrubbed
- 2 pounds white fish cut into 1 inch pieces
- 1 tablespoon chopped fresh parsley or cilantro
- 1 tablespoon tomato paste
Instructions
- In a large, saucepan over medium heat, warm the olive oil and butter.
- 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.
- Add the cream, bouillon, coconut milk; bring to a boil. Add the seafood and cover, reduce heat and cook about 2 minutes until clams open. Remove from heat; discard any unopened shells.
- Add the wine and tomato paste, simmer for about 20 minutes.
- Garnish with fresh cilantro or parsley and serve warm.
Empar
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.
Janice
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!
Jessica Boada
Hi i would like to know when do you add the1/2 spoon of prapika
Erica
Gracias Empa r!!!
Respondon
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.
Nicky
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!
Erica
Nicky- Thank you so much for your feedback and your wonderful comment!
Nina
My son loves it, thanks
Carolina
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!!
Sophie
This dish was great. I made it for my Colombian husband and he loved it. Thanks for the recipe.
Sandra G
Made this last night, simply delicious!
Nina
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
Erica
Nina- Yes!
Patricia
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 !!
Juliana
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,
Erica
Juliana-That sounds amazing! I am going to try that next time!Thank you!
Francijoe
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?
Erica
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!
Emma
Hi Erica,
My mom was from the coast of Colombia and I love sudado de mariscos. I want to try your recipe but it seems odd to me to add the wine and tomato paste after the seafood has been cooked. Shouldn't the wine and tomato paste be added during step 3 with the cream, fish bouillon, coconut milk?
Thanks!
Emma
Oliver
I made this stew for my friends and add lobster and its was absolutely delicious. Thank you for this wonderful Colombian food recipes.
Adriana
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.
Antonio
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.
Cajun Remoulade
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
rebecca
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...
Sofia
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! 😀
Erica
Sofia- Use coconut milk and omit the heavy cream!
Carolina
I made this cazuela de mariscos and it was delicious. I added scallops and my family loved it. I am making it again today!
Sandra
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
Erica
Sandra-1/3 cup wine and 1 tablespoon tomato paste.
Sandra
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!!
Claudia
Where do you buy the fish boullion from? I've been to supermarkets and small ethnic stores but they don't carry it.
Erica
Claudia- I buy fish bouillon at my local supermarket.
Erika
I am making this for my Colombian husband for Valentine's Day. But I just realized that I inadvertently bought fish stock instead of fish boullion. Is that ok? How much should I use?? Thanks!!!
RG
You can buy Fish Bullion at Amazon’s buy
Better Than Bouillon fish base or lobster base or if use fish stock instead of cream then it will become to watery soup; so just use 1 cup of it a follow the recipe. Some folks here indicate use Rice if you do then it will become like a fish soup from Veracruz Mexico know as Arroz a la tumbada soup.
Richard Toro
Hola Erica. Quiero saber si hay que agregar agua al cazuela o no?
Erica
Richard- I don't add water.
Ferri
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.
Andy
Erica, es posible hacerlo en un slow cooker? Como cambiarias la receta?
Erica
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 🙂
Sabina
If I cat get swordfish is there another type of fish you recommend ?
Erica Dinho
Mahi-Mahi or halibut.
Anna p
Can the Mahi Mahi be frozen or does it need to be fresh?
Erica Dinho
It can be frozen.
Anna p
Does it need to be thawed before adding it in or can you add it frozen
oswaldo
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!!!!!!!!!
Jennifer
This cazuela de mariscos is amazing. I can't stop making it and all my family loves it, even my kids.
jessika
Hola, esta bien. La receta y todo lo demas, lo q no entiendo es por q no la escribiste también en español.
También quiero saber para q se utiliza la paprika, por q en la preparación No se utiliza, gracias
Erica Dinho
Receta en español: https://www.mycolombianrecipes.com/es/cazuela-de-mariscos-colombiana/
Andrea
Hola! Esta pagina es perfecta para mi novio Aleman que es chef y quiere aprender a cocinar cosas típicas de Colombia (mi tierra querida). Sigue con el excelente trabajo! Saludos!
patricia
for how many people is this recipe thank you
patricia
can you please tell me for how many people is this recipe
thank you
Erica Dinho
4 to 6 servings.
Paul
If you like cazuela de mariscos you have to make this recipe, it's delicious.
Nando
I love this recipe! Have made it a few times now. So simple! Yet so tasty 🙂 thank you.
Daiana
Hello Erica, I wanted to double check some info on this recipe. Wouldn't keeping the shrimp in there for 20 mins make them rubbery? I just wanted to double check since once they go rubbery I can't go back, hope this makes sense. Thanks for any tips or help you can provide me with.
Erica Dinho
Hi Daiana, I used frozen shrimp, but you can cook them less if you prefer.
Anna p
Uncooked frozen shrimp?
Erica Dinho
Yes
Jennifer
Hola Erica,
Se tiene que utilizar ese pescado o se puede sustituir? Gracias! 🙂
Erica Dinho
Se puede omitir o sustituir.
Platanos, Mangoes and Me!
Hola Erica
Have not visited in such a long time. Have Ben traveling so much and lots of other interesting things
This "casuela" is mouthwatering and the pictures are gorgeous.
All the best to,you and your familia
Jessica
I Cooked today for my no-Latino Husband hahaha Im Colombian and was a Hit!!
The only thing i Add extra was Some curry and some tabasco, to be more spicy!!
I Love it!
Monica
Oh dear! This was sooo expensive but it was well worth it! My husband asked me do i need to marry a Columbian because i'm making your recipes back to back...I've made this caldo de mariscos, the tamales and i'm making the lentil soup today. All i have to say is deliciososisima! Your instructions are simple and easy to follow. My many respects to your culture and food...i love to cook and eat too! Veri veri veri good! Cheers from Dallas, Tx
Nicole
I will love to try this l ... So cream Mille and seafood for two minutes then in same pot whine and tomato paste? another 20minute con mariscos???
Rosalyn
Hola!
Made this sopa last night for the Colombian hubs (I'm Puertorican) and he LOVED it!!! Cooked this delicious soup after work and it did not take long at all. The only thing i omitted was the fish bouillon (couldn't find it at my store) and it still tasted amazing.
Gracias por la receta tan deliciosa y facil de hacer. Ahora voy a hacer las papas chorreadas....can't wait!
Pilar
Erika,
Soy colombiana y vivo en UK. Tus recetas me salvan la vida porque acá encuentro los ingredientes de tus recetas en inglés, sin perder el toque colombiano!!! Mi novio es alemán y está fascinado con la comida de nuestro país y todo gracias a tu blog! Muchas felicitaciones!
Angel
Si no se consigue el fish bouillon con que se reemplaza?
Monica
I was at a Salvadorian restaurant the other day, tried their seafood soup and fell in love. Since then I vowed to find a recipe until I stumbled across this one and made it for me and the hubby. We absolutely loved it! The chunks of vegetables, the fresh seafood and the coconut milk all came together and made for one heck of a dinner. I'vs since tried other recipes but there is no contest. This is the best one out there!
Catalina Ruiz
Gracias por todas estas deliciosas recetas Erica
Que delicia, te deseo lo mejor
Excelente trabajo!!!
Frank Mosher
I think your recipe is an excellent one and I would not change a thing, except for the fish seasoning tablet. In Canada and the US, it is easy to buy small bottles of Clam Juice, which in my opinion, is far superior to any available fish tablet. Going to make this recipe at first opportunity. Gracias from Canada.
Ray
This looks delicious - I'll definitely try.
One question though - the seafood proportions seem a bit off for a dish intended to serve 4 to 6 (seems a bit heavy on the shrimp and swordfish and a bit light on the clams).
Wondering if those who have made it can comment on that aspect?
Thanks
nicole gomez
do we put the fish in raw? like the shrimp and swordfish?
Erica Dinho
Yes
Stephan
As a person who mainly cooks French and Asian dishes and does most of the cooking that is not Latino, I'm glad to say that my Colombian girlfriend approved this recipe. 😀
I do use less heavy cream quantity and add water and a bit of French fresh cream to make the sauce a bit less thick to start with. I then reduce.
Thanks.
Emi
Simplemente divino. Ya lo hice y quedo expectacular. Gracias
La semaine d'une gourmette
Is it really 4 cups heavy cream? That seems like a lot!
Denise
This receipt is absolutely perfect! I have made it numerous times and it is always a hit. Everyone loves it. Thank you so much for sharing this wonderful recipe!
Juli
Hola Erica,
We tried this recipe today. It was amazing !!!