Colombian
Cazuela de mariscos
A Colombian coastal seafood stew with shrimp, fish, squid and mussels simmered in a fragrant hogao, coconut milk and seafood stock. It is served bubbling hot, creamy and bright with cilantro and lime.
Watch it madeCOOK WOW · 7:42
Ingredients
- Large shrimp, shell-on200g
- Firm white fish fillet, such as corvina or sea bass, cut in chunks180g
- Cleaned squid, sliced into rings120g
- Mussels or clams, scrubbed150g
- Water2 cups
- Coconut milk, unsweetened1 cup
- Crema de leche or heavy cream1/4 cup
- Olive oil or neutral oil2 tbsp
- White onion, finely chopped1/2 medium
- Scallions, finely chopped2
- Ripe tomato, peeled and finely chopped1 large
- Red bell pepper, finely chopped1/2
- Garlic cloves, minced3
- Achiote oil or ground annatto1 tsp
- Ground cumin1/4 tsp
- Dry white wine1/4 cup
- Bay leaf1
- Fresh cilantro, chopped2 tbsp
- Lime juice1 tbsp
- Saltto taste
- Black pepperto taste
- Cooked white rice or patacones, for servingas desired
Method
- Peel and devein the shrimp, reserving the shells and keeping the shrimp chilled with the fish, squid and mussels.
- Place the shrimp shells in a small pot with the water and a pinch of salt, simmer for 15 minutes, then strain and reserve 1 1/2 cups of seafood stock.
- Season the fish, shrimp and squid lightly with salt, pepper and the lime juice, and let them rest while you make the hogao.
- Heat the oil in a heavy cazuela or medium pot over medium heat, then add the onion, scallions, red bell pepper, garlic, achiote and cumin.
- Cook, stirring often, for 6 to 8 minutes until the vegetables are soft and the oil is tinted orange.
- Add the chopped tomato and cook for 8 minutes more, until it breaks down into a thick hogao.
- Pour in the white wine and simmer for 2 minutes, scraping the bottom of the pot.
- Add the reserved seafood stock, coconut milk and bay leaf, then simmer gently for 8 minutes to blend the flavors.
- Add the mussels or clams, cover and cook for 3 to 4 minutes, discarding any that do not open.
- Add the fish and squid and simmer gently for 2 minutes, keeping the liquid below a hard boil.
- Add the shrimp and crema de leche, then cook for 2 to 3 minutes until the shrimp are pink and the fish is just cooked through.
- Taste and adjust with salt, pepper and more lime if needed, then remove the bay leaf.
- Finish with chopped cilantro and serve hot in deep bowls with white rice or patacones.
Common questions
What can I substitute if I can’t find corvina, sea bass, shrimp, or mussels for cazuela de mariscos?
Use any firm white fish that holds together in broth, like cod, halibut, grouper, or snapper. Swap mussels for clams or extra shrimp. For squid, use scallops only at the end, or omit it rather than overcooking it.
How long does it take to make cazuela de mariscos, and which steps can I do ahead?
Expect about 45–60 minutes total. You can make the hogao and seafood stock a day ahead. Clean and cut the seafood earlier, but season and cook it close to serving so it stays tender and fresh.
What are the most common mistakes when making cazuela de mariscos?
The biggest mistakes are overcooking the seafood, boiling the coconut milk hard, and undercooking the hogao. Cook the seafood gently just until done, keep the simmer low, and let the tomato base reduce until it tastes sweet and balanced.
How should I store leftover cazuela de mariscos, and how long does it keep?
Cool it quickly, then refrigerate in a sealed container for up to 2 days. Reheat gently over low heat without boiling, because the seafood turns rubbery and the coconut cream can separate if heated too aggressively.
What should I serve with cazuela de mariscos?
Serve it hot with white rice, patacones, avocado, and lime wedges. A simple salad or toasted bread also works. Keep garnishes light so they support the rich coconut seafood broth rather than overpowering it.