Colombian cazuela de mariscos is a rich and creamy seafood stew made with shrimp, fish, mussels, clams, coconut milk, and a flavorful tomato-based broth. This comforting coastal Colombian dish is packed with seafood and just enough coconut creaminess to make every spoonful irresistible.
Our version comes from our dear Colombian friend Lina, who shared one of her family’s favorite dishes with us. It’s exactly the kind of recipe we love at Global Kidchen—a dish that introduces our family to another culture through the food and people we love.
The Story Behind Our Colombian Cazuela de Mariscos
Being born in New York, growing up in South Florida, living in Central Florida and moving to Denver just a few years ago has had allowed me to meet so many people of so many diverse backgrounds. It has been a motivating factor behind starting this little blog of mine. Last time, you all met my Polish bestie, Steffi and her moms awesome pierogis. This week, we drew Colombia and now you get to meet my dear friend Lina, and her favorite dish, Cazuela de Mariscos. It was great for me, this recipe resembled Italian ciopinno, which is pretty much my favorite dish of all time. Chris liked it because ‘casserole’ is in the name. He does not like that I said that out loud for the whole internets to know…
We met Lina and her family while we lived in Orlando. Our two older boys were placed on the same soccer team at maybe three or four years old. Boy, she was intimidating at the start. I made a not-very-well-received joke about the boys’ lack of soccer skill but love of team snacks, and that was the end of all parent sideline conversation for that season. I never thought we’d see them again, but I also thought Luke would never play soccer again – he was the butterfly chaser that season.
Fast-forward a few years and we decided to try soccer out again. I sign up with the local league and you wouldn’t believe it but Lina’s husband, Stefan, was now Luke’s coach. (Also, he’s from France, so we have to celebrate that too!) Fortunately, I was the only one remembered my awkward weirdness from years before. Wouldn’t you know, our boys then played soccer together for the next approximately infinity seasons. We have come to cherish Lina, Stefan and their boys, Adrian and Gabeto. We have vacationed together (Beaver Creek and Park City!), shared many family dinners, and even formed our own grown-up championship soccer team. Where not ironically enough, I was the butterfly chaser and ultimate snack eater. They were some of the first people to come visit us when we moved to Colorado. They are such a wonderful family and we cherish their friendship so deeply.
Cazuela de Mariscos (Seafood Casserole)
Cazuela de mariscos is a Colombian seafood stew especially associated with the country’s Caribbean coast. While recipes vary from family to family, it typically combines a mixture of seafood with vegetables, aromatics, and a rich, creamy broth. In this version, coconut milk and heavy cream create the velvety base for shrimp, clams, mussels, and white fish.
If you’re a fan of cioppino or other seafood stews, you’ll probably love cazuela de mariscos. It has that same abundance of seafood, but the coconut milk gives this Colombian favorite a completely different personality.
Ingredients: (There are a good amount, but it’s worth it!)
- 3 tbsp. olive oil
- 1/2 c. green pepper, finely diced
- 1/2 c. red pepper, finely diced
- 1 onion, finely diced
- 1/2 c. carrot, grated
- 4-5 garlic cloves, chopped
- 3 tbsp. tomato paste
- 1 cup, seafood stock
- 1/2 cup, white wine
- 1 14oz. can unsweetened coconut milk
- 1 cup, heavy cream
- 1 lb. shrimp (peeled/deveined)
- A dozen clams
- 1 lb. mussels
- 1/2 lb. white fish (we used Chilean Sea Bass), cut into 1 inch squares
- 1 tbsp. paprika
- salt and pepper, to taste
Directions
- Sauté the vegetables. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the red and green bell peppers, onion, and carrot. Cook, stirring occasionally, until the vegetables begin to soften.
- Build the flavor. Add the garlic and paprika and cook briefly, stirring frequently so the garlic doesn’t burn. Stir in the tomato paste and continue cooking until it is well incorporated with the vegetables.
- Make the broth. Pour in the seafood stock and white wine, scraping the bottom of the pot to release any flavorful browned bits. Stir in the coconut milk and heavy cream and bring the mixture to a gentle simmer.
- Add the seafood. Add the clams and mussels first and cover the pot. Once they begin to open, add the sea bass and shrimp and continue cooking gently until the fish is cooked through and the shrimp are pink and opaque. Cook gently until the shrimp are opaque, the fish is cooked through and flakes easily, and the clams and mussels have opened. Discard any clams or mussels that remain closed after cooking.
- Serve. Ladle the cazuela de mariscos into bowls and serve hot with cooked rice. Finish with fresh cilantro and lime wedges for squeezing over the top.
*A Few Tips for the Best Cazuela de Mariscos
Keep the broth at a gentle simmer once you add the seafood. Boiling it aggressively can make the shrimp and fish tough.
Cut the sea bass into similarly sized pieces so they cook evenly.
Add the seafood toward the end of cooking. The broth benefits from time to develop its flavor, but the seafood doesn’t need long.
Serve the cazuela immediately. This is one of those dishes that’s at its absolute best when the seafood has just finished cooking and the broth is piping hot.
Colombia: Cazuela de Mariscos (Seafood Casserole)