Cazuela de Mariscos: The Creamy Colombian Coastal Seafood Stew
If there is one dish that captures the vibrant spirit and abundant shores of the Colombian Caribbean and Pacific coasts, it is the legendary Cazuela de Mariscos (Seafood Casserole). This luxurious, golden seafood stew is a prized favorite in coastal gastronomy, masterfully combining the fresh “fruits of the sea” with the earthy richness of local vegetables and coconut. It is the kind of exquisite, hearty meal that everyone should experience at least once in their lifetime.
Unlike tomato-heavy or clear seafood soups, the Colombian Cazuela is defined by its decadent, creamy broth. It owes its signature flavor and texture to a unique blend of savory shrimp cream, warm chicken broth, and luscious coconut milk. Packed with a generous medley of fish, crab, shrimp, and octopus, this stew is pure comfort in a bowl—perfect for a festive weekend gathering or a special dinner party.
Cazuela de Mariscos (Colombian Seafood Stew)
Ingredients
- 1 lb Fresh white sea fish fillets boneless
- 1 lb Fresh white river fish fillets such as catfish or bass
- 2 lbs Crab claws
- ½ lb Shrimp precooked
- 1 lb Sea snails or Conch precooked (can substitute with chopped clams)
- 1 lb Octopus precooked and chopped
- 1 lb Squid rings
- ½ lb Red onion
- ½ lb Tomatoes
- 2 Medium red bell peppers
- 4 cloves Garlic
- 2 stalks Celery
- 1 sprig Fresh cilantro
- 2 tablespoons Butter
- 2 cups Whole milk
- 2 cups Coconut milk
- 3 cubes Chicken bouillon
- 1 packet Instant shrimp cream soup mix approx. 2-3 oz
- 6 cups Water
- Salt and black pepper to taste
Instructions
- Prep the proteins: Begin by thoroughly washing the fish fillets, ensuring all bones are removed, and dice them into bite-sized cubes. Make sure your shrimp, octopus, and conch are precooked and ready to go.
- Blend the aromatic base: Roughly chop the tomatoes, red onion, red bell peppers, garlic, and cilantro. Transfer all of these vegetables into a blender along with the 6 cups of water and blend until smooth.
- Boil the broth: Pour the blended vegetable mixture into a large, heavy-bottomed pot. Place it over high heat and let it boil vigorously for 10 minutes to develop the flavors.
- Add the seafood: Gently stir in the diced fish, crab claws, shrimp, conch, octopus, and squid rings. Let the entire mixture boil together for 2 minutes.
- Thicken and season: In a separate bowl, dissolve the instant shrimp cream soup mix into the 2 cups of whole milk. Pour this mixture into the pot, followed by the chicken bouillon cubes, butter, salt, and pepper. Stir well and let it simmer for 10 minutes.
- Incorporate the coconut milk: Reduce the heat to the absolute minimum. Stir in the coconut milk and let the stew simmer gently for 5 more minutes. (Do not let it boil heavily at this stage to prevent the coconut milk from separating).
- Serve hot: Remove the pot from the heat. Ladle the rich stew into deep bowls, making sure every guest gets a generous portion of each type of seafood.
Notes
- The Quick Supermarket Hack: If sourcing individual precooked seafood is difficult, modern cooks often use a frozen “seafood mix” (which usually includes a blend of shrimp, squid, mussels, and scallops) to save prep time.
- Classic Coastal Pairings: On the Colombian coast, you will rarely see this stew served alone. It is traditionally accompanied by a side of fluffy white rice (or coconut rice), crispy Patacones (twice-fried green plantains), and a slice of fresh avocado.
- The Romance Factor: Thanks to its high concentration of fresh shellfish, rich nutrients, and coastal spices, locals playfully claim this hearty dish boasts powerful aphrodisiac properties!
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Pescado en Salsa de Naranja Agria: Colombian Sour Orange Fish