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Silky coconut-cream broth, tender seafood, and bold coastal flavor in every steamy spoonful.
Yo yo yo my flavor peeps, your guy and fellow flavorphile is servin’ up a steamin’ bowl of Cazuela de Mariscos, a Colombian seafood stew so rich and velvety, it’ll have your spoon slow dancing. It's a true delight!
Now this ain’t just a dish, it’s a stewed symphony of shrimp, fresh whitefish, and clams—bathing in a luscious coconut milk based broth along with heavy cream, tomato paste, bay leaves, and white wine, all laid down smooth like Willie González whisperin’ "Quiero morir en tu piel." Let it simmer low and easy for about 45 minutes, so the flavors can fall in love.
Beats and Eats (music to pair with Colombian cazuela de mariscos)
Willie González’s "Quiero Morir en Tu Piel" pairs with Cazuela de Mariscos like steamy broth clinging to the curve of a spoon—it’s all about slow seduction and deep flavor. That song moves like the stew simmers: romantic, lush, and lingering, with every note wrapping you in warmth just like the coconut milk and cream cradle the seafood.
His sensual delivery mirrors the way the dish builds—layer by layer, with wine, fish stock, and tomato paste playing backup vocals to the boldness of the seafood.
That fish stock? That’s the deep bass line—if you can’t find it, swap in shrimp shells simmered with onions and herbs for a makeshift flavor bomb. Tomato paste brings the depth, the coconut milk adds that sweet Caribbeanesque vibe, while the white wine brightens it like a salsa horn section cutting through a slow jam. Feel free to use your fresh seafood of choice, as the base broth works with most.
Serve this seafood stew with a side of white rice, a squeeze of lime, and fried plantains to mop up every drop. This stew don’t just feed your stomach—it caresses your soul.
Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.
Ingredients
- 1 tablespoon butter (unsalted)
- 1 tablespoon olive oil
- 1 cup bell peppers chopped (use mix of colors)
- 1 cup red onion diced
- 1 medium carrot peeled and diced
- 1 celery stalk chopped
- 4 garlic cloves minced
- 1 tablespoon paprika
- ½ tablespoon sea salt
- ½ tablespoon black pepper
- 1 teaspoon cayenne pepper
- 3 cups heavy cream
- 13.5 oz coconut milk (canned)
- ½ cup white wine Sauvignon Blanc
- ½ cup fish stock
- 6 oz tomato paste
- 2 bay leaves
- 1 pound jumbo shrimp peeled and deveined
- 16 littleneck clams scrubbed
- 2 pounds white fish cut into 1-inch pieces
- 1 tablespoon fresh cilantro chopped
- 1 tablespoon fresh flat-leaf parsley chopped
Instructions
- Thoroughly clean all seafood. For the clams soak them in water 10-15 minutes then brush them to make sure any sand and saltwater flavor is gone.
- Heat a large saucepan over medium heat, then add the olive oil and butter.
- Add the onions, peppers, garlic, celery and carrots and sauté, until tender (about 10 minutes), stirring occasionally. Add spices for the last two minutes.
- Add the bay leaves, cream, fish stock, coconut milk; bring to a boil.
- Add all the seafood and cover, reducing heat to a simmer and cook about 2-3 minutes until clams open. Remove from heat and discard any unopened shells.
- Add the wine and tomato paste, mix well, and simmer for 20 minutes.
- Garnish with fresh cilantro and parsley and serve hot
Video
Yasmila
Saturday 16th of July 2022
I've used this recipe a couple of times and it's always amazing! Thank you so much for sharing!
Marwin Brown
Sunday 17th of July 2022
That's great! Thanks for the feedback!