Colombian
Gluten freeCazuela de mariscos
Coconut seafood stew
Cazuela de mariscos cartagenera: Cartagena's creamy coconut seafood stew with prawns, fish, squid and mussels
In Cartagena's old walled city and the beach kiosks of Bocagrande, cazuela de mariscos is the seafood dish to share on a hot afternoon: a rich stew of fish, prawns, squid and mussels in coconut milk and cream, coloured with a little tomato and served with coconut rice and fried green plantain (patacones). The common mistake is boiling the seafood in the sauce until it toughens. Build the sauce first, then add the seafood in order of cooking time for just a few minutes. Discard any mussels that are open and do not close when tapped, and any that stay shut after cooking. Chef's tip: a splash of the mussel cooking liquid stirred in at the end gives the cazuela its sea-salty depth without extra salt.
- Prep
- 25 min
- Cook
- 30 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 560 kcal
Ingredients
- 1 oz butter
- 1 onionfinely chopped
- 1 red pepperfinely diced
- 3 garliccloves, crushed
- 2 ripe tomatoesgrated
- 1 tsp sweet paprika
- ½ tsp ground cumin
- 1 ¼ cups fish stock
- 1 ¾ cups coconut milk
- ½ cup double cream
- 1 ⅛ lb fresh musselsscrubbed and debearded
- 10 ½ oz firm white fish filletcut into 3 cm chunks
- 7 oz cleaned squidcut into rings
- 10 ½ oz raw peeled prawns
- ¾ tsp salt
- 3 tbsp fresh corianderchopped
- 1 limecut into wedges
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Method
0/7 doneStep 1: Tap any open 1 ⅛ lb fresh mussels; throw away any that do not close, and any with cracked shells.
Step 2: Melt 1 oz butter in a wide pan over a medium heat. Cook 1 onion, 1 red pepper and 3 garlic for 7 minutes until soft.
7 minStep 3: Stir in 2 ripe tomatoes, 1 tsp sweet paprika and ½ tsp ground cumin and cook for 5 minutes until thick.
5 minStep 4: Add 1 ¼ cups fish stock and 1 ¾ cups coconut milk and simmer for 8 minutes until slightly reduced.
8 minStep 5: Add 1 ⅛ lb fresh mussels, cover and cook for 3 minutes. Add 10 ½ oz firm white fish fillet and 7 oz cleaned squid and simmer gently for 2 minutes.
5 minStep 6: Add 10 ½ oz raw peeled prawns, ½ cup double cream and ¾ tsp salt and simmer for 2–3 minutes, until the prawns are pink and opaque right through, the fish flakes easily and the mussels are open. Discard any mussels that stay closed.
3 minStep 7: Stir in 3 tbsp fresh coriander and serve straight away in bowls with 1 lime, coconut rice and patacones.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 48 g
- Carbs
- 12 g
- Fat
- 36 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cazuela de mariscos take?
- About 55 minutes in total: 25 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of onion?
- 2 shallots per onion.
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