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Cazuela de Mariscos Colombiana (Seafood Stew) |mycolombianrecipes.com

Cazuela de Mariscos (Seafood Stew)

Erica Dinho
5 from 71 votes
Course Main dish
Cuisine Colombian
Servings 4 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
  • ½ teaspoon paprika
  • 4 cups heavy cream
  • 1 can 13.5 oz coconut milk
  • 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


  • In a large, saucepan over medium heat, warm the olive oil and butter.
  • Add the onions, red pepper, garlic, green pepper and carrots and sautué, until tender and translucent, about 10 minutes, stirring occasionally. Add salt and pepper.
  • 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.
  • Add the wine and tomato paste, simmer for 20 minutes.
  • Garnish with fresh cilantro and parsley and serve hot
Keyword Cazuela de Camarones, Colombian Food, Colombian recipes, Recetas Colombianas
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