Entree: Colombia – Amazonian Colombia – Cazuela de Mariscos Amazónica (Amazonian seafood stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 2 min

Total 42 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) annatto (achiote) oil or 1 tsp (5 g) achiote paste dissolved in oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 medium tomato, diced (about 6 oz / 170 g)
- 1 small green bell pepper, diced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1 cup (240 ml) fish or seafood stock (or low-sodium chicken stock)
- 1 (14 oz) can (400 ml) full-fat coconut milk
- 1 lb (454 g) firm white river fish fillets (e.g., catfish, tucunaré, or cod), cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) shrimp, peeled and deveined
- 8 oz (225 g) cooked crab meat or lump crab
- 1 medium green plantain, peeled and cut into 1/2-inch (1.3 cm) rounds
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (15 g) chopped recao (culantro) or additional cilantro if unavailable
- 1-2 small aji amarillo or 1/2 tsp (2.5 g) aji amarillo paste (or aji amarillo substitute / mild yellow chili) — adjust to taste
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped green onions (scallions)
- Optional: 2 tbsp (30 ml) chopped fresh parsley or bijao leaf for serving

Instructions

1. Heat the vegetable oil and annatto oil or achiote mixture in a large heavy pot over medium heat until shimmering and fragrant.
2. Add the chopped onion and cook 5–6 minutes, stirring, until translucent. Add the garlic, tomato, and green bell pepper and cook 3–4 minutes until softened.
3. Stir in the cumin, smoked paprika, and aji amarillo (or paste). Cook 1 minute until spices bloom, then pour in the fish/seafood stock and bring to a gentle simmer.
4. Add the coconut milk and sliced plantain rounds. Simmer gently 8–10 minutes until plantain is tender but holds shape.
5. Season the broth with salt and pepper. Add the fish pieces and simmer 4–5 minutes until the fish is nearly cooked through.
6. Stir in the shrimp and crab meat and cook another 2–3 minutes until shrimp are opaque and seafood is cooked. Taste and adjust salt, pepper, and aji amarillo heat.
7. Off the heat, stir in the lime juice, chopped cilantro, recao (culantro), and green onions. Let the cazuela rest 2 minutes to combine flavors.
8. Serve hot in bowls over rice or with boiled cassava, garnished with additional cilantro or parsley and lime wedges.