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.
nicole gomez
do we put the fish in raw? like the shrimp and swordfish?
Erica Dinho
Yes
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
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.
Catalina Ruiz
Gracias por todas estas deliciosas recetas Erica
Que delicia, te deseo lo mejor
Excelente trabajo!!!
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!
Angel
Si no se consigue el fish bouillon con que se reemplaza?
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!
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!
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???
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
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!
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
Jennifer
Hola Erica,
Se tiene que utilizar ese pescado o se puede sustituir? Gracias! 🙂
Erica Dinho
Se puede omitir o sustituir.
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
Nando
I love this recipe! Have made it a few times now. So simple! Yet so tasty 🙂 thank you.
Paul
If you like cazuela de mariscos you have to make this recipe, it's delicious.