National Dish Colombia: Seafood Casserole (Recipe)
In this article
Discover Cazuela de Mariscos, Colombia’s beloved seafood casserole! This coastal classic brings together fresh fish, prawns and mussels in a rich, creamy coconut broth that is warm with cumin and paprika. Every spoonful is layered and aromatic, and served over rice to soak up the fragrant sauce it turns a simple meal into a genuine feast for the senses. Bring the flavours of Colombia’s Caribbean shore straight to your own table.
About Cazuela de Mariscos
Cazuela de Mariscos is a much-loved Colombian national dish that delights anyone with a passion for seafood. It brings together freshly caught fish, prawns and mussels in a creamy coconut base that gives the dish its signature richness. The flavours are intense and beautifully layered, lending every spoonful something special. It is most often served with rice, which soaks up the delicious sauce and makes the meal all the more satisfying. Like so much of Colombia’s coastal cooking, it celebrates the bounty of the sea.
Ingredients (serves 1–2)
- 200 g white fish (such as cod or tilapia)
- 100 g prawns, peeled and deveined
- 100 g mussels, cleaned
- 400 ml coconut milk
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1 red pepper, diced
- 1 tsp cumin
- 1 tsp paprika
- Fresh coriander, to garnish
- Salt and pepper, to taste
Shopping for the ingredients
When shopping for cazuela de mariscos, it is well worth seeking out the freshest seafood you can find. Visit a local fishmonger or a reliable supermarket counter to be sure of the quality of your ingredients. Where possible, ask about seasonal produce to enjoy the very best flavour. Don’t forget the fresh herbs and spices either, as these really lift and intensify the aromas of the finished dish.
Preparing the dish
Before you start cooking the Cazuela de Mariscos, it helps to prepare all of your ingredients thoroughly. That means chopping the vegetables, cleaning the seafood and measuring out the coconut milk. Good organisation keeps the cooking process running smoothly and efficiently. It can also be helpful to have all the utensils you need within easy reach, so nothing slows you down once the pan is hot.
Step-by-step instructions
- Heat a little oil in a large pot and gently fry the chopped onion and garlic until translucent.
- Add the diced red pepper and cook for a further 2 minutes.
- Pour in the coconut milk and bring the mixture to the boil.
- Reduce the heat, add the cumin and paprika, and stir well to combine.
- Add the fish and mussels and let them cook for around 5–7 minutes.
- Add the prawns and cook for a further 3 minutes, until just done.
- Season the Cazuela de Mariscos with salt and pepper, then garnish with fresh coriander.
Gluten-free / lactose-free version
Cazuela de Mariscos is naturally gluten-free and contains no lactose, since it is built on a base of coconut milk. That makes it an ideal choice for anyone with food intolerances. Just be sure that any spices and stocks you use are also gluten-free. If you fancy an extra creamy element, you can stir through a lactose-free alternative alongside the coconut milk without changing the character of the dish.
Tips for vegans and vegetarians
To make Cazuela de Mariscos vegan or vegetarian, simply swap the seafood for a colourful variety of vegetables. Courgette, carrots and mushrooms all make excellent choices, giving the dish a satisfying texture and flavour. Use a good vegetable stock in place of fish or seafood broth for depth, much as you would for a hearty Sancocho. With the same spices and coconut milk, the dish stays every bit as flavoursome and aromatic.
More tips and tricks
When cooking Cazuela de Mariscos, it is important to respect the different cooking times of each type of seafood to keep the texture just right. Prawns, for example, cook far faster than mussels or fish, so add them only towards the end. You can also experiment with the spices to tailor the dish to your own taste. A squeeze of lime juice just before serving adds a burst of freshness and really brings out the aromas.
Adapting the recipe to your taste
Cazuela de Mariscos lends itself beautifully to personal preference. Like it spicier? Add fresh chopped chillies to build the heat. If you want to work in more vegetables, combine different sorts such as broccoli or spinach to bring extra nutrients and colour to the dish. With a little creativity you can conjure a slightly different tasting experience every time you make it.
Ingredient substitutions
There are plenty of ways to keep Cazuela de Mariscos delicious even when you don’t have every ingredient to hand. For instance, you can replace the coconut milk with a mix of lactose-free milk and a small amount of coconut cream, which delivers a similar consistency and flavour. Instead of fresh fish, frozen seafood works just as well when cooked properly. Be adventurous and try new ingredients — much as you might when preparing a zesty Ceviche.
Drink pairing ideas
Several drinks pair wonderfully with a warming bowl of Cazuela de Mariscos and complement its flavours. A cold, refreshing Colombian beer or a fruity cocktail works a treat. For lower-alcohol alternatives, serve a fresh water with a squeeze of lemon or a fruity iced tea. You might also reach for a tangy Jugo de Lulo, which offers the perfect balance to the creamy texture of the dish.
Serving and presentation ideas
The presentation of Cazuela de Mariscos can greatly enrich the whole dining experience. Serve the dish in traditional clay bowls or decorative dishes to create a rustic look. A few fresh herbs or a wedge of lemon placed on top add extra freshness and colour. A small side salad, or simply some fresh bread or crisp Patacones, rounds off the picture and makes the meal all the more inviting.
A bit of history
Cazuela de Mariscos has its roots in the coastal regions of Colombia, where fishing plays an important role in local culture. The dish reflects the wonderful diversity of seafood caught in these waters and forms part of the country’s rich culinary heritage. Historically it was often served among family and friends, and it is regarded as a food that symbolises community and the joy of sharing a meal. Traditionally it is prepared and celebrated for special occasions and fiestas, and it remains a proud part of Colombian cuisine.
More recipe ideas
Summary: Cazuela de Mariscos
Cazuela de Mariscos is a wonderful example of the aromatic variety of Colombian cooking. With its fresh ingredients, creamy coconut milk and tempting spices, it offers a taste experience like no other. Whether you make it just for yourself or to entertain guests, Cazuela de Mariscos is sure to delight everyone and leave a lasting impression. Let it inspire you and enjoy a culinary journey through Colombia.
