ColombianDinner

Recipe Story

origins & traditions

Cazuela de Mariscos is a beloved Colombian coastal dish that showcases the bounty of the Caribbean Sea. This hearty one-pot seafood stew features succulent shrimp and tender fish simmered in a luxurious coconut milk base infused with tomatoes, bell peppers, and aromatic spices. The dish originates from the coastal regions of Colombia, where fresh seafood is abundant and coconut palms line the beaches. Each spoonful delivers layers of flavor from the sautéed vegetables, garlic, and cumin, while the coconut milk adds a subtle sweetness that balances the savory elements perfectly. Traditionally cooked and served in clay pots called cazuelas, this dish brings warmth and comfort to family gatherings and celebrations throughout Colombia.

Instructions

step by step

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Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onions and cook until softened, about 5 minutes.
Add minced garlic, diced bell peppers, and diced tomatoes. Sauté for 5-7 minutes until vegetables are tender.
Stir in tomato paste, cumin, paprika, salt, and black pepper. Cook for 2 minutes to develop flavors.
Pour in coconut milk and fish sauce, stirring to combine. Bring mixture to a gentle simmer.
Add diced potatoes and cook for 10 minutes until they begin to soften.
Add the fish chunks to the pot, gently stirring to submerge in the liquid. Cook for 5 minutes.
Add shrimp and cook for an additional 5-7 minutes until shrimp are pink and cooked through and fish is flaky.
Stir in fresh cilantro and lime juice. Taste and adjust seasoning as needed.
Remove from heat and let rest for 5 minutes before serving.
Serve hot in bowls, garnished with additional cilantro and lime wedges. Accompany with white rice and fried plantains.

Cazuela de Mariscos

4.3 (29)

A rich and aromatic Colombian seafood stew combining shrimp, fish, and vegetables in a creamy coconut milk broth, traditionally served in a clay pot for an authentic coastal experience.

medium

55 min

6 servings

Ingredients

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Seafood

500 grams Shrimp, peeled and deveined
400 grams Salmon, cut into 2-inch chunks

Base

2 cups Coconut, coconut milk
2 tablespoons Tomato Paste
3 tablespoons Olive Oil

Vegetables

1 pieces Onions, diced
2 pieces Bell Peppers, diced
3 pieces Tomatoes, diced
2 pieces Potatoes, peeled and diced

Aromatics

4 cloves Garlic, minced

Spices

1 teaspoons Cumin, ground
1 teaspoons Paprika

Garnish

4 tablespoons Cilantro, chopped
2 pieces Lime, juiced

Seasoning

2 tablespoons Fish Sauce
2 teaspoons Salt
1 teaspoons Black Pepper, ground

Chef Tips

expert advice

•For the most authentic flavor, use a mix of firm white fish like grouper, snapper, or cod.

•Avoid using delicate fish that will fall apart during cooking.

•For extra heat, add diced jalapeños or a pinch of cayenne pepper.

•This dish tastes even better the next day as the flavors continue to develop.

•If you have access to a traditional clay cazuela pot, use it for cooking and serving to enhance the authentic presentation.

•Fresh seafood is essential - frozen can be used but thaw completely and pat dry before adding to the stew.

Variations & Substitutions

make it your own

•You can substitute heavy cream for half of the coconut milk if you prefer a less tropical flavor.

Storage & Reheating

keeping it fresh

Storage

Store leftover cazuela in an airtight container in the refrigerator for up to 2 days. The seafood is best consumed fresh and does not freeze well. Keep the rice separate if storing to prevent it from absorbing too much liquid.

Reheating

Reheat gently in a saucepan over low heat, stirring occasionally until warmed through. Do not boil as this will toughen the seafood. Alternatively, reheat individual portions in the microwave on 50% power in 1-minute intervals, stirring between heating cycles. Add a splash of coconut milk if the stew has thickened too much.