Cazuela de Mariscos

Name: Cazuela de Mariscos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Colombian
Ingredients: 300g large shrimp, peeled; 300g firm white fish, cubed; 200g squid rings; 400ml coconut milk; 1 onion, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 2 tomatoes, diced; 1 tsp cumin; 1 tsp annatto; Juice of 1 lime; Cilantro, salt, pepper

Cazuela de Mariscos (kah-SWEH-lah deh mah-REES-kohs)

Seafood Coconut Stew

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 462 kcal

A rich, creamy Caribbean coast seafood stew simmered in coconut milk with shrimp, fish, and squid, perfumed with sofrito and served over coconut rice.

Nutrition & Info

Protein 35.0g

Carbs 22.0g

Fat 26.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ shellfish ⚠ fish

Equipment Needed

clay cazuela or heavy skillet saucepan

Presentation Guide

Vessel: clay cazuela pot

Garnishes: cilantro, lime wedges

Accompaniments: coconut rice, patacones

Ingredients

300g large shrimp, peeled
300g firm white fish, cubed
200g squid rings
400ml coconut milk
1 onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 tomatoes, diced
1 tsp cumin
1 tsp annatto
Juice of 1 lime
Cilantro, salt, pepper

Instructions

1
Sauté onion, garlic, bell pepper, and tomato with annatto and cumin until softened into a sofrito.
2
Pour in coconut milk, bring to a gentle simmer.
3
Add fish cubes first, cook 3 min. Then add shrimp and squid.
4
Simmer 5-7 min until seafood is just cooked through. Do not overcook.
5
Squeeze in lime juice, season with salt and pepper.
6
Serve in a clay cazuela, garnished with cilantro, over coconut rice.

💡

Did You Know?

Cartagena's cazuela de mariscos is traditionally served in a clay pot that keeps it bubbling at the table.

Chef's Notes

Equipment Tips

clay cazuela or heavy skillet
saucepan

Garnishing

cilantro, lime wedges

Accompaniments

coconut rice, patacones

The Story Behind Cazuela de Mariscos

Cazuela de mariscos reflects the deep Afro-Colombian culinary heritage of the Caribbean coast, where coconut milk replaced dairy in cooking. The dish blends African, indigenous, and Spanish influences into a uniquely Colombian seafood tradition. Cartagena and the San Andres islands each claim the definitive version.

🕐 Traditionally enjoyed lunch or special dinner 📜 Origins: Afro-Colombian Caribbean tradition

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