From the Sea · Colombian
Cazuela de Mariscos in a Clay Pot
Coconut milk and cream turn this Colombian seafood soup velvety and rich, while achiote and a sofrito of peppers and onion paint it a warm orange. Shrimp, squid rings and chunks of white fish make each spoonful generous and satisfying.
Test kitchen note: Blend a ladle of the soup base before adding seafood. It thickens the cazuela naturally without needing any flour.
Method 5 steps
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Cook the onion, pepper and garlic in the oil for 6 minutes. Add the tomatoes and achiote and cook until jammy, about 8 minutes.
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Pour in the stock and coconut milk, simmer for 10 minutes, then blend one ladle of the base and return it to the pot.
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Stir in the cream and bring back to a gentle simmer. Season with salt.
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Add the fish chunks and cook for 3 minutes, then add the shrimp and squid and cook for 2 to 3 minutes more, just until opaque.
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Ladle into warmed clay pots, add chopped parsley and a sprig on top, and serve with lime wedges.
That is the whole pie. Enjoy every slice.
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