Cazuela De Mariscos (seafood Soup) Recipe

Prepare stock

In a large heavy pot (6-8 quart), heat olive oil and butter over medium heat until shimmering. Add bay leaves and black pepper to the fat for 30 seconds to bloom the aromas.

Pour in the water or seafood stock and white wine. Increase heat and bring to a gentle simmer. Skim any foam that rises. Reduce heat to maintain a low simmer while you prepare the aromatics (do not boil vigorously).

Season the simmering broth with fish sauce or salt to taste (start with 1 tsp) and keep warm. Keep broth at a gentle simmer; you will add other ingredients to it later.

While the broth warms, peel and finely chop the onion. Mince the garlic. Deseed and dice the red bell pepper. If using fresh tomato, blanch, peel, and chop; or open 1 cup canned crushed tomato.

In a separate sauté pan over medium heat, add 1 tablespoon olive oil. Sauté the chopped onion until soft and translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant (do not let it brown).

Add the diced red bell pepper and chopped tomato to the onions and cook 4–5 minutes until softened and the mixture becomes slightly saucy. Stir in oregano, paprika (if using), and red pepper flakes (optional). Taste and adjust seasoning with a pinch of salt.

Transfer the softened aromatics into the simmering broth. Stir well and let simmer together for 8–10 minutes so the flavors meld.

If using potatoes or corn, add parboiled potato halves and corn pieces to the simmering broth now. Simmer until the potatoes are tender and corn is heated through, about 8–10 minutes. Keep broth at a gentle simmer.

Prepare seafood: pat shrimp, oysters, calamari, and tilapia pieces dry with paper towels. Season the fish pieces and shrimp lightly with a pinch of salt and pepper.

Add firmer seafood first: gently add tilapia pieces to the simmering broth and cook 3–4 minutes, until they begin to flake and are nearly cooked through.

Add the calamari rings and cook 1–2 minutes. Calamari cooks quickly; overcooking makes it rubbery.

Add the shrimp and oysters (with a bit of their liquor if available) during the final 2–3 minutes of cooking. Shrimp should turn pink and curl; oysters should just firm up around the edges but remain plump. Total time after adding seafood should not exceed 6 minutes to avoid overcooking delicate items.

Taste the broth and adjust salt, pepper, and lime juice. Stir in sliced scallions, chopped cilantro stems (for flavor), and chopped parsley. Remove bay leaves before serving.

Ladle the cazuela into warmed bowls, making sure each bowl gets a mix of seafood, broth, and any potatoes or corn used.

Garnish with fresh cilantro leaves, a sprinkle of additional chopped scallion if desired, and serve with lime wedges on the side for squeezing. Offer crusty bread or steamed rice if desired.

Store leftovers covered in the refrigerator for up to 2 days; reheat gently over low heat to avoid overcooking the seafood. It is recommended to consume within 24 hours for best texture.