National Dish Cuba: Cazuela de Mariscos (Recipe)
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Say hello to Cazuela de Mariscos, a soul-warming Cuban seafood stew that gathers the very best of the ocean into one fragrant pot. Fresh prawns, mussels and tender white fish simmer gently in a savoury broth scented with paprika, cumin and fresh herbs. It is the kind of dish that brings a table together, carrying the sunshine and easy joy of the Caribbean straight into your own kitchen. Simple to make yet impressive to serve, it is a celebration of everything Cuban cooking does so well.
About Cazuela de Mariscos
Cazuela de Mariscos is far more than a meal — it is a feast for the senses. Rooted in Cuban cuisine, it brings together the finest flavours of the sea in a deeply satisfying broth. Fresh ingredients such as prawns, mussels and white fish turn this stew into a real treat, while a careful balance of spices and herbs lends it a warm, aromatic character. The result carries the spirit of the Caribbean right to your table and delivers an unforgettable taste experience with every spoonful.
Ingredients (serves 1–2)
- 200 g prawns, peeled
- 150 g mussels, washed and cleaned
- 150 g white fish (such as cod or tilapia), cut into pieces
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 1 pepper, cut into strips
- 400 ml fish stock
- 1 tsp paprika
- ½ tsp cumin
- Fresh herbs (such as coriander or parsley)
- Olive oil
- Salt and pepper, to taste
Shopping for the ingredients
To make the best Cazuela de Mariscos, it pays to choose your ingredients with care. Look for the freshest seafood you can find, ideally from a fishmonger you trust. Make sure the prawns and mussels are firm, fresh and of good quality, as they set the tone for the whole broth. For the vegetables — the onions and pepper — a visit to a local market or greengrocer will reward you with the brightest, most flavourful produce.
Preparing the dish
Preparing Cazuela de Mariscos is refreshingly straightforward, though it does ask for a little time and attention. Begin by getting all your ingredients ready so you can work quickly once the cooking starts. Chop the vegetables, and take care to clean and prepare the seafood properly. The fresher your ingredients, the better the finished stew will be, so it is well worth the effort of preparing everything thoroughly before you turn on the heat.
Step-by-step instructions
- Heat a little olive oil in a large pot and gently sauté the onion until translucent.
- Add the garlic and pepper and cook for a further 2–3 minutes.
- Pour in the fish stock and bring the mixture to the boil.
- Stir in the paprika and cumin, then let the broth simmer for about 5 minutes.
- Add the prawns, mussels and fish, and cook for a further 5–7 minutes until the seafood is just cooked through.
- Finish by seasoning with fresh herbs, salt and pepper, then serve.
Gluten-free / lactose-free version
By its very nature, Cazuela de Mariscos lends itself beautifully to a gluten-free and lactose-free diet. To keep it entirely gluten-free, use only fresh seafood and a stock that contains no gluten-based ingredients. Check that the spices and oils you use are free from gluten too. Since the recipe relies on no dairy at all, it is naturally lactose-free, so you can enjoy every spoonful without a second thought.
Tips for vegans and vegetarians
Cazuela de Mariscos can be adapted for vegans and vegetarians with ease. In place of the seafood, use a generous mix of vegetables such as courgette, aubergine and carrot to keep the broth just as full of flavour. Add tofu or seitan to boost the protein, and swap the fish stock for a good vegetable stock. Prepared this way, you can enjoy a delicious vegan version that loses none of the original’s comforting appeal.
More tips and tricks
The single most important tip for Cazuela de Mariscos is not to overcook the seafood, so it keeps its tender texture. Overheating quickly turns prawns and mussels tough and rubbery. Feel free to experiment with different spices to deepen the flavour of your broth — a pinch of cayenne pepper or a squeeze of lime juice at the end can round everything off perfectly and add a lovely brightness.
Adapting the recipe to your taste
The joy of Cazuela de Mariscos is how easily it bends to personal preference. Add your favourite vegetables, or vary the mix of seafood to make the stew truly your own. You might stir in extra spices or herbs for a more intense, layered flavour. This flexibility makes the cazuela a perfect choice for any occasion, from a quiet supper to a lively gathering with friends and family.
Ingredient substitutions
If you struggle to find the usual ingredients for Cazuela de Mariscos, there are plenty of easy swaps. Frozen seafood works well in place of fresh, and different fish such as salmon or trout make fine alternatives to the white fish. The vegetables can vary too, so you can tailor the stew entirely to what is in season. For more Cuban seafood inspiration, try a rice-based dish like Arroz Con Mariscos or the spicy Camarones Enchilados.
Drink pairing ideas
A number of drinks pair wonderfully with Cazuela de Mariscos. A fresh, fruity white wine such as a Riesling or Chardonnay complements the flavours of the seafood beautifully. For those who prefer something without alcohol, a homemade lemonade with lime and mint makes a refreshing partner. A cold beer also works a treat, echoing the easy, sun-soaked feel of the Caribbean.
Serving and presentation ideas
Thoughtful presentation can lift the whole Cazuela de Mariscos experience. Serve the stew in a large, handsome pot to create a warm, sociable atmosphere at the table. Garnish with fresh herbs and lemon slices for a welcome splash of colour. A few crusty rolls on the side round the meal off, both to look at and to eat — the ideal centrepiece for a convivial evening with good company.
A bit of history
Cazuela de Mariscos has its roots in traditional Cuban cuisine and reflects the rich culinary variety of the Caribbean. Historically, the word cazuela was used for all manner of stews that changed with the region and the ingredients to hand. Cooking with fresh seafood is typical of Cuban culture, which draws so generously on the surrounding waters. Today the cazuela remains a much-loved dish in homes and restaurants alike, standing for the warmth, hospitality and easy joy of Cuba.
More recipe ideas
Summary: Cazuela de Mariscos
Cazuela de Mariscos is a truly special dish that shows off the flavours of the Caribbean at their very best. With fresh seafood, aromatic spices and a little care over presentation, it becomes the highlight of any meal. Whether you choose the traditional version or a vegan adaptation, the cazuela is a pleasure you will want to recreate again and again. Let this stew carry you off to the heart of Cuban cuisine and give you a taste of that famous Cuban joy for life — the sheer pleasure of good food shared.
