Cazuela de Mariscos Colombiana
A warm, briny one-pot seafood stew finished with fresh cilantro and lime—ready in under 25 minutes. Authentic Colombian comfort in a single cazuela.
- Total time
- 22 min
- Servings
- 2
- Calories
- 285
- Protein
- 42g
Ingredients
- 2 tablespoons olive oil
- 8 ounces white fish fillet (halibut or cod), cut into 1-inch chunks
- 8 ounces shrimp, peeled and deveined
- 1.5 cups seafood or chicken broth
- 2 tablespoons lime juice, freshly squeezed
- ¼ cup fresh cilantro, finely chopped
Instructions
- 1
Pour 2 tablespoons olive oil into a large pot and set it over medium-high heat for 90 seconds until the oil shimmers and moves quickly when you tilt the pot.
- 2
Add the 8-ounce fish chunk to the hot oil and cook undisturbed for 2 minutes until the bottom turns opaque and golden, then stir and cook another 1 minute.
- 3
Add the 8 ounces of shrimp to the pot and stir continuously for 1 minute until the shrimp pieces turn from translucent gray to solid pink.
- 4
Pour in 1.5 cups of broth and bring the mixture to a gentle simmer over medium heat, letting it bubble steadily for 5 minutes until the flavors blend.
- 5
Remove the pot from heat and stir in 2 tablespoons fresh lime juice, tasting the broth and adding salt or pepper if needed.
- 6
Divide the seafood and broth evenly between two bowls and top each with 2 tablespoons of chopped cilantro.
Tools you’ll need
- large pot with lid (4-quart minimum)
- wooden spoon for stirring
- cutting board
- chef's knife
- citrus juicer or fork
- measuring spoons
- measuring cups
- two bowls
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