Seafood Stew (Cazuela de Mariscos)

5 steps. Take it one step at a time.

1. 01

   Heat the olive oil

   Heat the olive oil in a large pot or a traditional clay cazuela over medium heat. Sauté the onion and red bell pepper until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

   6 min
2. 02

   Stir in the tomato paste

   Stir in the tomato paste and cook for 2 minutes to deepen the color. Pour in the fish stock and coconut milk. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 10 minutes to allow the flavors to meld.

   12 min
3. 03

   Season the broth

   Season the broth with salt and pepper. Add the fish chunks and squid rings. Simmer for 5 minutes.

   5 min
4. 04

   Add the shrimp and mussels

   Add the shrimp and mussels. Cover the pot and cook for another 5-7 minutes, or until the shrimp are pink and opaque, and the mussels have opened completely. Discard any mussels that remain closed.

   7 min
5. 05

   Turn off the heat

   Turn off the heat. Stir in the fresh chopped cilantro. Taste and adjust seasoning if necessary. Serve immediately.