Creamy Seafood Stew (Cazuela de Mariscos)

This hearty stew is packed with flavor from various seafood and a rich, creamy broth.

What You’ll Need

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup green bell pepper, chopped
• 1/2 cup red bell pepper, chopped
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 cup carrot, shredded
• 1 fish or vegetable bouillon cube
• 1/2 teaspoon paprika (pimentón)
• 4 cups heavy cream (crema de leche)
• 1 (13.5 oz) can coconut milk
• 1/3 cup dry white wine
• 2 pounds jumbo shrimp, peeled and cleaned
• 12 clams, cleaned
• 2 pounds white fish (like cod or snapper), cut into chunks
• 1 tablespoon fresh parsley or cilantro, chopped (for garnish)
• 1 tablespoon tomato paste
• Salt and pepper to taste

Instructions

1. Sauté Vegetables: In a large pot or Dutch oven over medium heat, warm the olive oil and butter. Add the onion, red bell pepper, green bell pepper, minced garlic, and shredded carrot. Sauté for about 10 minutes until the vegetables are tender and translucent. Season lightly with salt and pepper.
2. Build the Base: Stir in the tomato paste and paprika. Cook for 1 minute.
3. Add Liquids: Pour in the heavy cream, coconut milk, and white wine. Crumble in the bouillon cube and stir until dissolved. Bring the mixture to a boil.
4. Simmer Broth: Once boiling, reduce the heat and simmer gently for 20 minutes to allow the flavors to deepen.
5. Cook Seafood: Increase the heat back up to a gentle simmer. Add the white fish chunks, shrimp, and clean clams to the pot. Cover and cook for about 2 to 3 minutes.
6. Finish and Serve: Remove the pot from the heat. Discard any clams that have not opened. Ladle the hot stew into bowls. Garnish with fresh chopped parsley or cilantro and serve immediately.