Cazuela de mariscos is a traditional seafood stew that originates from the coastal regions of Latin America. This hearty and flavorful dish is a perfect way to bring the flavors of the sea to your dinner table. The recipe combines a variety of fresh seafood such as shrimp, mussels, squid, and fish with vegetables and spices to create a delicious and satisfying meal. Whether you are hosting a dinner party or looking for a comforting family meal, cazuela de mariscos is sure to impress. So let’s dive in and discover how to make this delicious and comforting seafood stew!

Cazuela de Mariscos

Cook and Salsa

Print Recipe

Prep Time 15

Cook Time 30

Course Main Course

Cuisine American

Ingredients

200 gr of white fish
5 units of prawns
5 units of mussels
30 gr of parsley
30 gr of cilantro
500 ml of fish broth
150 ml of heavy cream
7 garlic cloves
150 ml of coconut milk La Fe
5 gr of paprika
100 gr tomato paste
100 ml of white wine La Fe
1 onion
2 tomatoes
1 red bell pepper
1 big carrot
3 green onion
olive oil
salt
pepper
3 units of tostones La Fe

Instructions

In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
Add the vegetables chopped and cook for another 3-4 minutes until softened.
Pour in the mussels, white fish and white wine and bring to a simmer.
Add the fish broth, heavy cream and coconut milk. Season with salt and pepper to taste.
Cover the pot and simmer for 10-15 minutes until the seafood is cooked through and the mussels have opened.
Cover the pot and simmer for 10-15 minutes until the seafood is cooked through and the mussels have opened.
In a pan, heat the olive oil and add the prawns, whine wine, parsley, salt and pepper.
In the air-fryer add the tostones and cook them for 18 minutes.
Garnish the prawns and with chopped fresh parsley and serve hot with tostones.
Enjoy your delicious cazuela de mariscos!

Keyword cazuela de mariscos, cook and salsa, fish soup, La Fe food, Latin American, leche de coco, leche de coco la fe, tostones

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Cazuela de Mariscos