Entree: Colombia – Caribbean Coast – Cazuela de Mariscos (Hearty Colombian Caribbean seafood stew of mixed shellfish and fish simmered in coconut milk and fragrant spices)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 8 large shrimp, peeled and deveined, approx. 8 oz (225 g)
- 2 firm white fish fillets (such as snapper or corvina), approx. 6 oz (170 g) each
- 8 oz (225 g) squid rings
- 1 lb (450 g) mussels, cleaned and debearded
- 2 tbsp (30 ml) annatto (achiote) oil or vegetable oil with 1 tsp (5 g) annatto seeds
- 1 medium onion, chopped, about 8 oz (225 g)
- 1 medium bell pepper (red or green), chopped, about 6 oz (170 g)
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped, about 8 oz (225 g) or 1 cup (240 ml) crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground coriander
- 1 can (14 oz/400 ml) coconut milk
- 2 cups (480 ml) fish or seafood stock
- 1/2 cup (120 ml) dry white wine (optional)
- 1 ripe plantain, peeled and sliced, about 6 oz (170 g)
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 ml) chopped scallions (green onions)
- 1 lime, cut into wedges for serving

Instructions

1. If making annatto oil: warm 2 tbsp vegetable oil with 1 tsp annatto seeds in a small pan over low heat for 1–2 minutes until oil is colored, then remove seeds. If using prepared annatto oil, heat it in a large wide pot over medium heat.
2. Add chopped onion and bell pepper to the pot and sauté 5–7 minutes until softened. Stir in the garlic, chopped tomatoes, and tomato paste and cook 3–4 minutes until tomatoes begin to break down.
3. Add cumin and ground coriander and cook 30 seconds. Pour in the white wine (if using) and simmer 1–2 minutes to reduce slightly.
4. Add the fish stock and coconut milk, stirring to combine. Bring to a gentle simmer, then add the sliced plantain. Simmer 8–10 minutes until plantain is tender and flavors meld.
5. Add the firm fish fillets cut into large chunks and the squid rings; simmer 3–4 minutes. Add the shrimp and mussels, nestling them into the broth; cover and cook 5–6 minutes until shrimp are pink and mussels have opened (discard any mussels that do not open).
6. Taste and adjust seasoning with salt and pepper. Stir in chopped cilantro and scallions just before serving.
7. Serve the cazuela hot with lime wedges and steamed white rice on the side.