Cazuela De Mariscos

Cazuela de Mariscos

  • Author: Brenda
  • Total Time: 45 mins
  • Yield: 4 1x


A hearty and healthy Colombian Seafood Stew. An easy recipe for a healthy family dinner. Cazuela de Mariscos.



1 or 2 lobster tail, cut into 4 pieces.

1 lb. of red snapper (although I used cod because Whole Foods didn’t have snapper that day), cut into 2 inch pieces

1 lb. squid – cleaned, cut into rings; make sure to have tentacles also.

1 lb. whole large shrimp – last year, I became allergic to shrimp heads (my favorite part!) so I couldn’t add whole shrimp, but I recommend it highly for the best flavor).

1 lb. littleneck clams

1 carrot or baby carrots – sliced

1 stick of celery – sliced

1 red bell pepper – diced

1 yellow or green bell pepper – diced

1 or 2 cloves of garlic – minced

1 can or coconut milk

1 small can of tomato paste

1 cup of white wine


  1. Dice all the vegetables as shown and mince garlic.
  2. Cut all seafood about same bite-size squares.
  3. Heat a large pan, preferably Le Creuset, medium heat and add olive oil.
  4. Add all vegetables and put in garlic last. Sauté for 2 minutes.
  5. Add all seafood except fish and clams and sauté about 1 minute.
  6. Add 6 oz. can of tomato paste and sauté a minute.
  7. Add coconut milk, dry white wine, fish, and clams
  8. Let it boil, add some red pepper flakes (optional) and simmer until all the clams open. Don’t eat clams that don’t open.
  9. Had some extra tentacles, so I battered with flour and fried – as appetizers.Cazuela De Mariscos


Serve with white rice.

  • Category: Recipes
  • Method: stew
  • Cuisine: Colombian

Keywords: Seafood Stew

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