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Fish, Americas

Cazuela de mariscos with rice

Cazuela de mariscos is a Colombian seafood stew made with shrimp, mussels, and white fish simmered in a tomato coconut milk broth, served over rice. For 4 people, it takes 45 minutes, stays easy to make, and costs about €5.20 per serving. The key is keeping the coconut milk at a gentle simmer and not overcooking the seafood, so it stays tender.

Tonight, a Colombian cazuela, a creamy seafood stew with coconut milk, tomato, and cilantro.

Cazuela de mariscos with rice
Total time
45 min
Difficulty
Easy
Cost per person
€5.20
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

Cazuela de mariscos balances the sweetness of coconut milk with the tang of slow cooked tomatoes, a light kick of paprika, and fresh cilantro stirred in right at the end. White fish adds softness, the seafood mix brings a bit of bite, and the rice soaks up the creamy sauce without watering it down. It's a generous dish that breaks from the usual weeknight routine without requiring any special technique.

This is the kind of meal to bring out when you want dinner to feel a little special without spending hours in the kitchen, or when you're having friends over and want something stress free. Since it contains shellfish and fish, it suits adults or kids who are already comfortable with seafood. Mon Chou suggests it for a dinner that feels like a trip somewhere else, ready in 45 minutes.

The ingredients

4 people

Frozen foods

  • Frozen seafood mix 600 g

Fish counter

  • White fish fillets 400 g

Pantry

  • Coconut milk 30 cl
  • Riceoften in the pantry 300 g
  • Paprikaoften in the pantry 1 tsp
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Tomatoes 3
  • Onion 1
  • Red bell pepper 1
  • Garlic 3 cloves
  • Fresh cilantro 6 sprigs

Allergens Fish, Shellfish, Mollusks

The step by step recipe

  1. Sauté the onion, bell pepper, and garlic in the oil, then add the diced tomatoes and paprika. 12 min

    Let the tomatoes really break down, it makes the sauce taste deeper.

  2. Pour in the coconut milk and let it simmer gently. 8 min

    A gentle simmer is enough, the coconut milk shouldn't boil.

  3. Cook the rice in salted water, then drain it. 11 min

    Rinse it in cold water if it has to wait, it won't stick together.

  4. Add the fish in chunks, then the seafood mix, and cook covered. 8 min

    Seafood turns rubbery if overcooked, keep an eye on it.

  5. Adjust the seasoning and serve the cazuela over the rice with chopped cilantro.

    Add the cilantro at the very end, it loses its flavor if cooked.

Our tips to get it right

  • Pick ripe tomatoes, they break down faster and give the sauce a rounder flavor than firm ones.
  • If the sauce looks too thin after adding the coconut milk, let it simmer uncovered a few more minutes to thicken.
  • Taste for salt right before serving, the seafood mix sometimes releases its own saltiness as it cooks.

The variations

  • Swap the frozen seafood mix for fresh peeled shrimp, it's easier to portion and just as satisfying.
  • For a vegetarian version, replace the fish and seafood with sweet potato chunks and chickpeas, simmered in the same sauce.
  • For a quicker dinner, use pre-cooked rice warmed up in the microwave while the sauce simmers.

What to serve it with

  • Lime wedges to squeeze on top
  • Sliced avocado on the side
  • Sparkling water with lemon

Storage

The stew keeps for 2 days in the fridge in a sealed container, ideally stored separately from the rice. It doesn't freeze well because the coconut milk and seafood lose their texture. Reheat gently in a saucepan over low heat, without letting it boil.

Questions about this dish

Can I use fresh seafood instead of frozen?

Yes, fresh seafood works great and even cuts down on cooking time. Add it near the end, just long enough to cook through.

What white fish works best for this stew?

A firm fleshed fish like cod, pollock, or monkfish holds up well during cooking. Avoid delicate fish that might fall apart in the sauce.

Can I make the sauce ahead of time?

Yes, you can prepare the tomato and coconut milk base a day ahead and keep it in the fridge. Add the fish and seafood only when you reheat it to serve.

Can the rice be cooked in advance?

Yes, cook the rice ahead and rinse it in cold water so it doesn't stick. Reheat it by steaming or in the microwave right before serving.

How long does it take to make a cazuela de mariscos with rice?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a cazuela de mariscos with rice?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cazuela de mariscos with rice cost?

About €5.20 per serving, or €20.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, shellfish, mollusks. Always check the labels of the products you buy.

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