Colombian fishermen created cazuela using clay pots that retain heat for 45 minutes after removing from fire.
Seafood Cazuela
Dive into a delightful seafood cazuela that serves three and is a budget-friendly treat at just 20,000 pesos! This vibrant dish combines succulent shrimp and tender fish simmered in a rich, aromatic broth, infused with fresh herbs and a hint of spice. Gather your friends and savor every spoonful of this coastal-inspired classic!
Prep
15
min
Cook
30
min
Serves
3
people
Level
intermediate
📝 Ingredients
Serves 3🥬Fresh Produce(5)
- un pimentón
- un diente de ajo
- una cebolla
- pimienta recién molida orégano y sal
- un tomate
🥩Meat & Seafood(1)
- fondo de pescado
🥛Dairy & Eggs(1)
- 100 ml de crema de leche (3.38 fl oz)
🫙Pantry Staples(2)
- aceite achiotado o aceite normal y también algo para dar color
- un coco pequeño
📦Other(1)
- 500 gramos de mixtura de mariscos (17.6 oz)
👨🍳 Instructions
- 1
First, prepare the fish broth by adding water, chili, crushed garlic, fish heads or bones, a little salt, freshly ground pepper, and let it boil for 15 minutes.
- 2
Chop the bell pepper and onion into large pieces for later blending.
- 3
Chop the tomato and in a pot, add achiote oil or normal oil and sauté everything. Add a clove of garlic since the broth already has enough garlic.
- 4
Add a bit of oregano for a personal touch.
- 5
The seafood mix is ready to use, with shrimp cleaned and deveined. After sautéing the vegetables, blend them with two cups of the fish broth.
- 6
In the pot where you sautéed the vegetables, sauté the seafood, except for the palm hearts and shrimp.
- 7
Once the vegetables are well blended, return the mixture to the pot, and prepare the coconut milk by blending diced coconut with water, straining it, and adding it to the pot.
- 8
Let it cook for about 5 minutes and then add 100 ml of heavy cream.
- 9
Add the seafood, except for the palm hearts and shrimp, as they cook faster. Adjust salt and pepper, and when the shells open, it's time to add the shrimp and palm hearts. Optionally, add cilantro or mozzarella cheese.
💡 Pro Tips
- ✓Simmer your fish broth at 185-190°F rather than a rolling boil to extract maximum collagen without breaking down proteins into bitter compounds.technique185-190°F
- ✓Add seafood in stages based on cooking times: firm fish first (3-4 minutes), then shrimp last (90 seconds) to prevent overcooking and rubber texture.timing3-4 minutes firm fish, 90 seconds shrimp
- ✓Blend coconut with 180°F water at a 1:2 ratio (coconut to water) to maximize fat extraction - cold water only extracts 60% of available coconut oils.ingredient180°F water, 1:2 ratio
- ✓Add heavy cream off heat or below 175°F to prevent curdling, as dairy proteins coagulate rapidly above this temperature in acidic seafood broths.techniqueBelow 175°F
- ✓Sauté aromatics in achiote oil at medium heat (275-300°F) to bloom fat-soluble compounds without burning the annatto pigments that provide color and earthy flavor.equipment275-300°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
3
people
Level
intermediate
Share this recipe
Colombian fishermen created cazuela using clay pots that retain heat for 45 minutes after removing from fire.
Seafood Cazuela
Dive into a delightful seafood cazuela that serves three and is a budget-friendly treat at just 20,000 pesos! This vibrant dish combines succulent shrimp and tender fish simmered in a rich, aromatic broth, infused with fresh herbs and a hint of spice. Gather your friends and savor every spoonful of this coastal-inspired classic!
📝 Ingredients
Serves 3🥬Fresh Produce(5)
- un pimentón
- un diente de ajo
- una cebolla
- pimienta recién molida orégano y sal
- un tomate
🥩Meat & Seafood(1)
- fondo de pescado
🥛Dairy & Eggs(1)
- 100 ml de crema de leche (3.38 fl oz)
🫙Pantry Staples(2)
- aceite achiotado o aceite normal y también algo para dar color
- un coco pequeño
📦Other(1)
- 500 gramos de mixtura de mariscos (17.6 oz)
👨🍳 Instructions
- 1
First, prepare the fish broth by adding water, chili, crushed garlic, fish heads or bones, a little salt, freshly ground pepper, and let it boil for 15 minutes.
- 2
Chop the bell pepper and onion into large pieces for later blending.
- 3
Chop the tomato and in a pot, add achiote oil or normal oil and sauté everything. Add a clove of garlic since the broth already has enough garlic.
- 4
Add a bit of oregano for a personal touch.
- 5
The seafood mix is ready to use, with shrimp cleaned and deveined. After sautéing the vegetables, blend them with two cups of the fish broth.
- 6
In the pot where you sautéed the vegetables, sauté the seafood, except for the palm hearts and shrimp.
- 7
Once the vegetables are well blended, return the mixture to the pot, and prepare the coconut milk by blending diced coconut with water, straining it, and adding it to the pot.
- 8
Let it cook for about 5 minutes and then add 100 ml of heavy cream.
- 9
Add the seafood, except for the palm hearts and shrimp, as they cook faster. Adjust salt and pepper, and when the shells open, it's time to add the shrimp and palm hearts. Optionally, add cilantro or mozzarella cheese.
💡 Pro Tips
- ✓Simmer your fish broth at 185-190°F rather than a rolling boil to extract maximum collagen without breaking down proteins into bitter compounds.technique185-190°F
- ✓Add seafood in stages based on cooking times: firm fish first (3-4 minutes), then shrimp last (90 seconds) to prevent overcooking and rubber texture.timing3-4 minutes firm fish, 90 seconds shrimp
- ✓Blend coconut with 180°F water at a 1:2 ratio (coconut to water) to maximize fat extraction - cold water only extracts 60% of available coconut oils.ingredient180°F water, 1:2 ratio
- ✓Add heavy cream off heat or below 175°F to prevent curdling, as dairy proteins coagulate rapidly above this temperature in acidic seafood broths.techniqueBelow 175°F
- ✓Sauté aromatics in achiote oil at medium heat (275-300°F) to bloom fat-soluble compounds without burning the annatto pigments that provide color and earthy flavor.equipment275-300°F