Cazuela de Mariscos

We loved that dish so much, we ate it two days in a row in Cartagena. Cazuela de Mariscos is so easy to make and yet so delicious. One of our Colombian favorites!

Cazuela de Mariscos

Serves 1-2
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Meal type Main Dish, Starter
Misc Gourmet, Serve Hot
We love the combination of Seafood and coconut milk, it is absolutely wonderful. This Cazuela de Mariscos is one of our favourite Colombian dishes. And it is super easy to make!


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup green peppers (chopped)
  • 1/2 cup red bell pepper (chopped)
  • 1 cup onion (chopped)
  • 2 garlic cloves (chopped)
  • 1 cup carrots (grated)
  • fish stock
  • 1/4 teaspoon paprika
  • 4 cups heavy cream
  • 1 can coconut milk
  • 1/3 cup white wine
  • 2lb jumbo shrimp (peeled)
  • 12 littleneck clums
  • 2lb swordfish (or other white fish) (cut into 1 inch pieces)
  • 1 tablespoon fresh cilantro (chopped)
  • 1 tablespoon fresh parsley (chopped)
  • 1 tablespoon tomato paste


Step 1 In a large, saucepan over medium heat, warm the olive oil and butter.
Step 2 Add the onions, red pepper, garlic, green pepper and carrots and sauté, until tender and translucent, about 10 minutes, stirring occasionally. Add salt and pepper.
Step 3 Add the cream, fish bouillon, coconut milk; bring to a boil. Add seafood and cover reduce heat and cook about 2 minutes until clams open. Remove from heat; discard any unopened shells.
Step 4 Add the wine and tomato paste, simmer for 20 minutes.
Step 5 Garnish with fresh cilantro and parsley and serve hot.


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