Entree: Uruguay – Cazuela de Mariscos (Uruguayan seafood stew of mixed fish and shellfish in a tomato-saffron broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 lb (454 g) firm white fish (cod, hake, or corvina), cut into 1–2 in (2–5 cm) pieces
- 8 oz (225 g) shrimp, peeled and deveined
- 1 lb (454 g) mussels in shell, scrubbed
- 8 oz (225 g) clams in shell, scrubbed
- 2 tbsp (30 ml) olive oil
- 1 medium onion, chopped, approx. 150 g
- 1 red bell pepper, sliced, approx. 150 g
- 2 cloves garlic, minced, approx. 6 g
- 2 medium potatoes, peeled and diced, approx. 1 lb (450 g)
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) fish stock or clam juice
- 1 tbsp (15 g) tomato paste
- 1 tsp (1 g) smoked paprika
- Pinch saffron threads, about 1/8 tsp (0.5 g) or a pinch of turmeric if unavailable
- 2 bay leaves
- 1/4 cup (15 g) fresh parsley, chopped
- Juice of 1 lemon, about 2 tbsp (30 ml)
- Salt and freshly ground black pepper to taste
- Lemon wedges and crusty bread for serving

Instructions

1. Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add onion and bell pepper and sauté until softened, about 6–8 minutes. Add garlic and cook 30 seconds until fragrant.
2. Stir in tomato paste and smoked paprika, cooking 1 minute. Add crushed tomatoes, white wine, fish stock, saffron, and bay leaves. Bring to a gentle boil.
3. Add diced potatoes to the pot, reduce heat to a simmer, and cook until potatoes are nearly tender, about 12–15 minutes.
4. Season broth with salt and pepper. Add the firm white fish pieces to the simmering broth and cook 3–4 minutes.
5. Gently nestle mussels and clams into the broth, then add shrimp. Cover and simmer until shellfish open and shrimp turn opaque, about 5–7 minutes. Discard any mussels or clams that do not open.
6. Remove from heat, stir in chopped parsley and lemon juice. Adjust seasoning.
7. Serve cazuela hot in bowls with lemon wedges and crusty bread for dipping.