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.
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
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.
Mary J
I have prepared this recipe numerous times now, adding different seafood. It is a requested dish and there are never leftovers. Thankful for you sharing such a delicious meal!
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.
Oliver
I made this stew for my friends and add lobster and its was absolutely delicious. Thank you for this wonderful Colombian food recipes.
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
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?
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!
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 !!
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!
Sandra G
Made this last night, simply delicious!
Sophie
This dish was great. I made it for my Colombian husband and he loved it. Thanks for the recipe.
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!!
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
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.
Erica
Gracias Empa r!!!
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