Where does Cazuela de mariscos come from?

Cazuela de mariscos — country of origin: Colombia.

What is Cazuela de mariscos made of?

Shrimp, squid, mussel, white fish, coconut milk, tomato, onion, garlic, bell pepper.

Which allergens does Cazuela de mariscos contain?

Contains crustaceans and crustacean products. Contains fish and fish products. Contains molluscs and mollusc products.

Cazuela de mariscos

A Colombian seafood stew of shellfish and fish in a coconut and tomato broth, served in a clay pot. Coastal Caribbean cooking, common in Cartagena and along the northern coast.

Also known as: Cazuela de mariscos colombiana · Seafood cazuela · Cazuela de pescado

Allergens & declarations

Contains

Crustaceans

Contains crustaceans and crustacean products

Fish

Contains fish and fish products

Molluscs

Contains molluscs and mollusc products

This describes the classic recipe, so you know what to ask about. It is not a declaration for any particular kitchen — recipes and suppliers vary, and only the restaurant can tell you what is in the dish it serves.

In detail

Cazuela de mariscos is a seafood stew cooked and served in a earthenware pot, made with shellfish and fish in a broth of tomato, onion and coconut milk.

What it really is

The base is a sofrito of onion, garlic, tomato and sweet pepper cooked in oil, to which coconut milk and a fish or shellfish stock are added. Shrimp, squid, mussels and pieces of white fish are simmered briefly in this broth until just cooked, often finished with cilantro and lime. The dish is served in its clay pot so that it stays hot at the table.

It is related to the Caribbean coconut seafood stews of the region, and to the Spanish-style cazuela that uses a similar clay vessel, but the Colombian version is defined by the coconut milk and the Caribbean coastal seasoning. Versions in the interior of the country and in other Latin American countries differ in their seasoning and in the use of coconut.

How it's served

Served hot in the clay pot in which it was cooked.
Eaten with white rice, coconut rice or patacones.
Lime wedges are offered at the table to squeeze over the broth.
Eaten with a spoon and a fork, with bread to soak up the broth.

Name the main seafood (shrimp, squid, mussels, white fish) and state that it is cooked in a clay pot.
Flag CRUSTACEANS, MOLLUSCS and FISH, which are the allergens for the classic dish.
State the broth base, for example coconut milk and tomato, and say whether it is mild or spicy.
Name the accompaniment (rice, coconut rice or patacones) and whether bread is served.

Typical ingredients

Put it on your menu with Menuella

Frequently asked questions

What is Cazuela de mariscos?: A Colombian seafood stew of shellfish and fish in a coconut and tomato broth, served in a clay pot. Coastal Caribbean cooking, common in Cartagena and along the northern coast.
Where does Cazuela de mariscos come from?: Cazuela de mariscos — country of origin: Colombia.
What is Cazuela de mariscos made of?: Shrimp, squid, mussel, white fish, coconut milk, tomato, onion, garlic, bell pepper.
Which allergens does Cazuela de mariscos contain?: Contains crustaceans and crustacean products. Contains fish and fish products. Contains molluscs and mollusc products.
What is Cazuela de mariscos also known as?: Cazuela de mariscos colombiana, Seafood cazuela, Cazuela de pescado.