Entree: Colombia – Pacific Coast – Cazuela de Mariscos (Hearty Pacific coastal seafood stew in a coconut-tomato broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 g) achiote (annatto) paste or 1 tbsp (15 ml) annatto oil
- 1 medium yellow onion, about 8 oz (225 g), chopped
- 1 red bell pepper, about 6 oz (170 g), seeded and sliced
- 3 cloves (9 g) garlic, minced
- 2 medium tomatoes, about 10 oz (280 g), diced
- 1/4 cup (60 ml) tomato sauce or crushed tomatoes
- 14 oz (400 ml) coconut milk (one standard can)
- 1 cup (240 ml) fish stock or chicken stock
- 1 lb (454 g) shrimp, peeled and deveined (about 18–20 medium)
- 10 oz (285 g) firm white fish fillet (e.g., corvina or snapper), cut into 1–2 in (2.5–5 cm) pieces
- 8 oz (225 g) mussels or clams, scrubbed and debearded if necessary
- 4 oz (115 g) crab meat or 1 small cooked crab, picked (approx. 4 oz / 115 g)
- 1 green plantain, about 8 oz (225 g), peeled and cut into 1/2 in (1 cm) slices (optional)
- 2 tbsp (30 ml) lime juice
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1–2 hot peppers (aji dulce or jalapeño), seeded and thinly sliced (optional)
- 2 tbsp (30 ml) chopped scallions (green onions) for garnish

Instructions

1. Heat the olive oil and achiote oil or dissolve achiote paste in the oil in a large heavy pot over medium heat until fragrant and the oil is tinted orange.
2. Add the chopped onion and sliced bell pepper and sauté until softened and translucent, about 5–7 minutes. Add the garlic and cook 30–60 seconds until fragrant.
3. Stir in the diced tomatoes and tomato sauce and cook 4–5 minutes until tomatoes begin to break down. Add the ground cumin and oregano and stir to combine.
4. Pour in the coconut milk and fish stock, scraping any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
5. If using plantain, add the sliced plantain now and simmer 8–10 minutes until slightly tender.
6. Add the firm white fish pieces, cover, and simmer gently 4–5 minutes.
7. Add the shrimp, mussels or clams, and crab meat; cover and cook until shrimp are opaque and shellfish have opened, about 4–6 minutes. Discard any shellfish that do not open.
8. Stir in lime juice and chopped cilantro, taste and adjust salt and pepper. If you like heat, add the sliced hot pepper.
9. Serve the cazuela hot, garnished with scallions and additional cilantro, alongside white rice or fried plantains (patacones).