Cazuela de Mariscos is a Colombian seafood soup consisting of coconut milk, white wine, vegetables and a variety of seafood such as shrimp, clams, white fish, squid, snail and lobster. The dishes’ bright orange color comes from tomatoes and its creaminess from the coconut milk which also makes the soup subtly sweet.
A cazuela is a spanish cooking pot made from clay which can be used on the stove top, in the oven or directly over fire. It is also a common title for many dishes. Mariscos means seafood.
At a glance, the list of ingredients to make Cazuela de Mariscos can be intimidating, but the method is very simple and does not take a long time to prepare. Aside from using whatever seafood is preferred or available, variations include the addition of cream or almond flour.
Origin & Cultural Significance
The origin of Cazuela de Mariscos is disputed. It’s believed that it came from the pacific coast of Colombia, however Spain also has a Cazuela de Mariscos dish which is identical to the Colombian dish, the tell tale difference being the addition of almond flour which thickens the soup. For that reason, others believe that the dish was brought to Colombia by the Spaniards. In Colombia Cazuela de Mariscos can be found everywhere in restaurants but it’s still special enough to prepare for special occasions.
- Shrimp - 200g
- Prawns - 20g
- White fish fillets, medium pieces - 200g
- Shucked clams - 200g
- Olive oil - 5 tbsp
- Onion, finely chopped - 1
- Tomatoes finely chopped - 2
- Carrot, finely chopped - 1
- Celery, finely chopped - 2 stalks
- Thyme - 1 tbsp
- Bay leaves - 2
- Garlic, minced finely - 3
- Coconut milk - 1 can
- White wine - 1/2 cup
- All purpose seasoning - 1 tbsp
- Vegetable bouillons cubes - 2
- Salt and pepper - to taste
- Thoroughly clean all seafood and the fish.
- Heat oil in a large pot, cook onion and garlic until they begin to brown.
- Add the tomatoes, carrot and celery, cook until tender.
- Add the coconut milk, wine, thyme, bay leaves, vegetable's bouillons and the all purpose seasoning.
- Add 2 cups of water.
- Mix well, reduce heat and simmer for 15 minutes.
- Add prawns, clams, fish and shrimp and cook for another 10 to 15 minutes over medium heat. Serve hot.
Amount Per Serving: Calories: 613Total Fat: 41gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 197mgSodium: 2561mgCarbohydrates: 18gFiber: 3gSugar: 5gProtein: 41g