Cazuela de Mariscos

A traditional Cazuela de Mariscos typically features a mix of shellfish simmered in a savory, tomato-based broth. This rich base is often fortified with white wine, garlic, onions, and herbs like cilantro or paprika.

Cazuela de Mariscos is a hearty seafood stew popular along the Pacific and Atlantic coasts of Latin America. It holds a particularly strong culinary presence in countries like Chile and Colombia, where fresh coastal seafood is abundant.

As the name suggests, the stew is traditionally prepared and served in an earthenware bowl known as a cazuela. Cooking in this traditional clay pot is believed to distribute heat evenly, enhancing the flavors of the simmering broth and shellfish.

The stew usually boasts a heavy assortment of shellfish, including clams, mussels, and scallops, alongside chunks of white fish. In many regions, pieces of crab, lobster, or squid are also added to create a highly mixed, abundant seafood pot.