Cazuela de Mariscos Coconut Seafood Stew

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

A rich Caribbean-coast stew of shrimp, squid, mussels and white fish simmered in coconut milk with sofrito, a splash of white wine and a hint of ají dulce. This Colombian-inspired soup recipe, ready in about 55 minutes, pairs large shrimp, peeled and deveined, squid, cleaned and cut into rings, mussels, scrubbed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/2 lb squid, cleaned and cut into rings
• 1 lb mussels, scrubbed
• 1 lb firm white fish (corvina or snapper), cubed
• 2 cans (13.5 oz each) coconut milk
• 2 cups fish stock
• 1/2 cup dry white wine
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 ají dulce or sweet mini peppers, minced
• 2 tomatoes, grated
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 tsp ground cumin
• 1 tsp achiote (annatto) powder
• 2 tbsp butter
• 1/3 cup heavy cream
• 1/2 cup cilantro, chopped
• 1 lime, juiced
• to taste salt

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Melt the butter in a wide pot. Sauté the onion, bell pepper and ají dulce for 6 minutes, until soft.
2. Step 2: Add the garlic, tomatoes, tomato paste, cumin and achiote and cook for 5 minutes.
3. Step 3: Pour in the wine and reduce by half. Add the stock and coconut milk and simmer for 10 minutes.
4. Step 4: Add the fish and mussels, cover and cook for 4 minutes.
5. Step 5: Add the shrimp and squid and simmer for 3 minutes, until the shrimp turn pink and the mussels open. Discard any mussels that stay closed.
6. Step 6: Stir in the cream, lime juice and cilantro, and season with salt.
7. Step 7: Serve in clay cazuelas with coconut rice and fried patacones.