National Dish Argentina: Cazuela de Mariscos (Recipe)
In this article
Meet Cazuela de Mariscos, the seafood pan that carries Argentina’s long Atlantic coastline straight to your table. Prawns, mussels and squid mingle in a fragrant broth lifted with white wine, sweet peppers and a handful of fresh herbs. It is generous, sociable food — the kind of dish you set down in the middle of the table and let everyone dig into with crusty bread in hand. Mediterranean at heart, thoroughly Argentinian in spirit.
About Cazuela de Mariscos
Cazuela de Mariscos is a classic that marries the flavours of the Mediterranean with those of the Argentinian coast. This aromatic seafood pan brings together fresh prawns, mussels and squid, simmering them gently in a well-seasoned broth. The harmonious pairing of fresh herbs and spices is what gives the dish its particular character. It is not only a feast in its own right but also a piece of Argentinian culture and everyday life.
Ingredients (serves 1–2)
- 200g prawns
- 200g mussels
- 200g squid, cut into rings
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 pepper, diced
- 500ml fish stock
- 100ml white wine
- 1 tablespoon olive oil
- Fresh herbs (parsley, thyme)
- Salsa, to taste
- Salt and pepper
Shopping for the ingredients
To make a really good cazuela you need fresh seafood, and that is usually easier to find than you might think. Visit your local fishmonger or pick a trusted grocer with a proper seafood counter. Quality matters here more than anywhere else, as fresh ingredients shape the flavour of the finished dish enormously. Shopping early also gives you first pick of the best produce — and a chance to check that the seafood has been sustainably caught.
Preparing the dish
Good preparation is what allows the flavours of the cazuela to shine. Start by washing and cutting all the vegetables, the onions and peppers in particular. The seafood needs a thorough clean too — the mussels especially must be rid of any sand and grit. Reach for fresh herbs to give the dish its distinctive note, and let the kitchen fill with the aroma as it cooks.
Step-by-step instructions
- Heat the olive oil in a large pan and add the chopped onion and garlic.
- Fry for about 3 minutes, until the onions turn translucent.
- Add the diced pepper and cook for a further 2 minutes.
- Pour in the white wine and let it bubble briefly to cook off the alcohol.
- Add the fish stock and let the broth simmer for around 5 minutes.
- Now add the seafood and cook for 7–10 minutes, until just done through.
- Season the cazuela with fresh herbs, salt, pepper and salsa to taste.
- Serve hot, garnished with a little more fresh herb.
Gluten-free / lactose-free version
Cazuela de Mariscos is naturally gluten-free and lactose-free, since it uses neither grain products nor dairy. The only things worth checking are the stock and the wine, which can occasionally hide gluten-containing ingredients. Make sure everything you use is labelled gluten-free and you can serve the dish with complete confidence — every guest, whatever their diet, gets to enjoy it.
Tips for vegans and vegetarians
Although the traditional cazuela is built on seafood, vegan and vegetarian versions work beautifully. Replace the seafood with fresh vegetables such as courgette, aubergine or cauliflower and add protein-rich ingredients like chickpeas or lentils. A good vegetable stock in place of the fish stock deepens the flavour. The result is a nourishing dish that keeps the character of the original — much like the vegetable-led Humita.
More tips and tricks
A few pointers to lift your cazuela: experiment with spices such as coriander or chilli to reach the level of heat you want. Let the dish rest for a few minutes before serving so the flavours can settle and combine. Serve it with fresh bread for mopping up the broth. You can also add texture with pan-fried courgette or a squeeze of lemon juice right at the end.
Adapting the recipe to your taste
Cazuela de Mariscos is endlessly adaptable. If you have a favourite shellfish, simply work it into the recipe. Play around with different vegetables or herbs to tune the dish to your own palate. The heat is easy to adjust up or down by adding more or fewer spices, so everyone can find their perfect version — and if you fancy a poultry take instead, Cazuela de Pollo follows much the same logic.
Ingredient substitutions
If you do not have everything to hand, there are practical alternatives. Frozen seafood stands in perfectly well for fresh when fresh is not available. Instead of white wine, lemon juice or an alcohol-free wine alternative delivers the same welcome acidity. And vegetable stock in place of fish stock turns the dish fully vegetarian.
Drink pairing ideas
The right drink can raise the whole experience. A well-chilled dry white such as Sauvignon Blanc or Verdejo sits beautifully alongside the seafood. For anyone avoiding alcohol, a fresh citrus or herb lemonade is an ideal match, as is a cup of Mate Cocido afterwards. A classic cerveza — Argentinian beer — is another refreshing choice that plays up the Mediterranean flair.
Serving and presentation ideas
Presentation makes a real difference here. Serve the cazuela in a large, rustic pan to underline its sociable, shared character. Set fresh herbs, lemon wedges or a small bowl of salsa at the side for an extra visual and flavour dimension. Attractive tableware helps too — a small flourish can work wonders for how much your guests enjoy the meal.
A bit of history
The story of Cazuela de Mariscos traces back to Argentina’s coastal regions and their culinary traditions. The dish reflects the variety and abundance of seafood found in the waters around the country. The technique of braising and simmering fish and shellfish comes from traditional Mediterranean recipes and was adapted over the centuries by Argentinian home cooks. This cazuela is therefore more than a recipe: it is part of the cultural identity behind Argentinian cuisine.
More recipe ideas
Summary: Cazuela de Mariscos
In short, Cazuela de Mariscos is a wonderful dish that celebrates the range and freshness of the sea. Its aromatic broth, combined with fresh vegetables and gentle seasoning, delivers a flavour experience that lingers. Whether for a relaxed evening with friends or a special occasion, making it will delight you and your guests alike. Bring a piece of Argentinian culture into your kitchen and let this cazuela win you over.
