Cazuela De Mariscos Recipe


Cazuela De Mariscos Recipe

How To Make Cazuela De Mariscos

Cazuela de mariscos is a Colombian seafood stew. This recipe has shrimps, swordfish, and coconut milk for a filling and creamy dish.

Prep: 12 mins
Cook: 20 mins
Total: 32 mins


  • 1 tbsp butter
  • 1 tbsp olive oil
  • ½ cup green pepper, chopped
  • ½ cup red bell pepper, chopped
  • 1 cup onion, chopped
  • 2 fresh garlic cloves, minced
  • 1 cup carrot, grated
  • 1 tablet fish bouillon
  • ½ tsp paprika
  • 4 cup heavy cream
  • 13½ oz coconut milk, (1 can)
  • cup white wine
  • 2 lb jumbo shrimp, peeled and deveined
  • 12 littleneck clams, scrubbed
  • 2 lb swordfish, cut into 1 inch pieces
  • 1 tbsp fresh cilantro, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp tomato paste


  1. In a large, saucepan over medium heat, warm the olive oil and butter.
  2. Add the onions, red pepper, garlic, green pepper and carrots and sautué, until tender and translucent, about 10 minutes, stirring occasionally. Add salt and pepper.
  3. Add the cream, fish bouillon, coconut milk; bring to a boil. Add seafood and cover reduce heat and cook for about 2 minutes until clams open. Remove from heat; discard any unopened shells.

  4. Add the wine and tomato paste, then simmer for 20 minutes.

  5. Garnish with fresh cilantro and parsley and serve hot.


  • Sugar: 5g
  • :
  • Calcium: 340mg
  • Calories: 1628kcal
  • Carbohydrates: 22g
  • Cholesterol: 763mg
  • Fat: 133g
  • Fiber: 3g
  • Iron: 5mg
  • Monounsaturated Fat: 37g
  • Polyunsaturated Fat: 8g
  • Potassium: 1908mg
  • Protein: 85g
  • Saturated Fat: 79g
  • Sodium: 1700mg
  • Trans Fat: 1g
  • Vitamin A: 10493IU
  • Vitamin C: 50mg
Nutrition Disclaimer
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