Cazuela de Mariscos with Coconut Milk and Achiote

Why You’ll Love This Recipe

• Silky coconut broth tinted gold with achiote, layered with coastal aromatics.
• Perfectly cooked seafood added in stages so every bite is tender.
• Comforting and vibrant, served with crispy patacones and fluffy rice.
• Weeknight-manageable yet dinner-party impressive.

Grocery List

• Produce: Onion, red bell pepper, tomato, garlic, cilantro, limes, green plantains
• Dairy: None
• Pantry: Achiote oil or paste, coconut milk, tomato paste, ground cumin, sweet paprika, red pepper flakes, seafood stock, dry white wine, long-grain rice, neutral oil, kosher salt, black pepper

Full Ingredients

Seafood

• 12 oz medium shrimp, peeled and deveined (tails on optional)
• 12 oz firm white fish (cod, snapper, corvina), cut into 1 1/2-inch chunks
• 8 oz calamari, rings and tentacles
• 1 lb mussels, scrubbed and debearded (discard cracked or gaping shells)

Aromatics and Base

• 2 tbsp achiote (annatto) oil, or 1 tsp achiote paste dissolved in 2 tbsp neutral oil
• 1 large white or yellow onion, finely diced
• 1 red bell pepper, finely diced
• 4 garlic cloves, minced
• 1 large ripe tomato, chopped (or 1 cup canned crushed tomatoes)
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/4 tsp red pepper flakes (optional, to taste)

Liquids and Seasoning

• 1/2 cup dry white wine
• 1 cup seafood or fish stock (or 1 cup water + 1 tsp clam juice concentrate)
• 1 (13.5 oz) can full-fat coconut milk
• 2 tbsp freshly squeezed lime juice, divided
• 1 1/2 tsp kosher salt, divided, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped cilantro, plus extra leaves for garnish

For the Patacones (Tostones)

• 2 large green plantains
• 1/2 cup neutral frying oil (more as needed)
• 1 garlic clove
• 1/2 cup water + 1/2 tsp kosher salt (for a quick garlic-salt dip)
• Fine salt, to finish

For the Fluffy Rice

• 1 1/2 cups long-grain white rice, rinsed
• 2 1/4 cups water
• 1 tbsp neutral oil
• 1/2 tsp kosher salt

To Serve

• Lime wedges
• Extra cilantro leaves

Step-by-Step Instructions

Step 1: Prep and briefly marinate the seafood

Pat dry the shrimp and fish. Toss them with 1 tablespoon lime juice, 1/2 teaspoon kosher salt, and a pinch of black pepper. Chill for 10 minutes while you prepare the base. Rinse the calamari and pat dry. For mussels, scrub under cold water and remove any beards by pulling toward the hinge. Discard any cracked shells and any mussels that remain open when tapped.

Step 2: Start the fluffy rice

In a medium saucepan, combine the rinsed rice, 2 1/4 cups water, 1 tablespoon oil, and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Stir once, cover, reduce heat to low, and cook for 15 minutes. Remove from heat and let rest, covered, for 10 minutes before fluffing with a fork.

Step 3: Prep the plantains for patacones

Peel the green plantains and cut into 1-inch thick rounds. In a small bowl, mash the garlic with 1/2 teaspoon salt and stir into 1/2 cup water; set aside for dipping. Heat 1/2 inch neutral oil in a skillet to 350°F. You will double-fry the plantains later, after the first fry softens them.

Step 4: Build the achiote sofrito

In a 5- to 6-quart Dutch oven over medium heat, warm the achiote oil. Add onion, bell pepper, and 1/2 teaspoon salt; cook, stirring, until translucent and sweet, 6 to 8 minutes. Add garlic, cumin, paprika, and tomato paste; cook 1 minute until fragrant. Stir in the chopped tomato and cook 3 to 4 minutes until jammy and reduced.

Step 5: Create the coconut broth

Pour in the white wine and simmer 2 minutes, scraping up any browned bits. Add the seafood stock and coconut milk. Bring to a gentle simmer (do not boil), then season with 3/4 teaspoon salt, black pepper, and red pepper flakes if using. Let the broth simmer softly for 5 to 10 minutes to meld flavors.

Step 6: Poach the seafood in stages

Add the mussels to the simmering broth, cover, and cook 4 to 5 minutes, until most have opened. Remove and discard any that do not open after 7 minutes. Add the fish and simmer gently for 3 to 4 minutes. Add the shrimp and calamari and simmer 2 to 3 minutes more, just until shrimp are pink and opaque and calamari is tender. Stir in the remaining 1 tablespoon lime juice and the chopped cilantro. Taste and adjust seasoning with salt and pepper.

Step 7: Fry the patacones (double-fry method)

First fry: Working in batches, fry plantain rounds at 325–350°F for 3 to 4 minutes until pale yellow and tender, not browned. Drain on paper towels. Smash each round to 1/4-inch thickness using a tostonera or the bottom of a glass. Briefly dip each smashed piece in the garlic-salt water and pat dry. Second fry: Return to 350°F oil and fry 1 to 2 minutes per side until deep golden and crisp. Drain and sprinkle with fine salt.

Step 8: Serve with rice and garnish

Fluff the rice. Ladle the cazuela into wide bowls, ensuring a mix of mussels, shrimp, fish, and calamari in each. Spoon some of the golden coconut broth over the top. Garnish with extra cilantro leaves and serve immediately with patacones and lime wedges on the side. For a touch of color, drizzle a few drops of achiote oil over the stew just before serving.

Pro Tips

• Keep the broth at a gentle simmer; a hard boil can toughen shrimp and split coconut milk.
• Add seafood in stages to avoid overcooking—mussels first, then fish, then shrimp and calamari last.
• If using achiote paste instead of achiote oil, dissolve it first in warm oil to prevent clumping.
• Hold fried patacones on a rack in a 200°F oven for up to 20 minutes to keep them crisp.
• Choose firm fish that won’t flake apart too quickly, such as cod, snapper, halibut, or corvina.

Variations

• Spicy coastal: Sauté a minced ají amarillo or a serrano with the onions for gentle heat.
• Clam lovers: Swap some or all mussels for littleneck clams; cook the same way and discard any that do not open.
• Creamier broth: Stir in 2 tablespoons coconut cream at the end for extra richness.

Storage & Make-Ahead

The sofrito base and broth (without seafood) can be made up to 2 days ahead and refrigerated. Reheat to a gentle simmer and add seafood just before serving. Leftover finished stew is best within 1 day; reheat gently until steaming hot, without boiling. Store rice up to 4 days refrigerated; reheat covered with a splash of water. Patacones are best fresh, but you can re-crisp in a 400°F oven for 6 to 8 minutes or refry briefly.

Nutrition (per serving)

Approximate values: 650 calories; 32 g protein; 29 g fat; 62 g carbohydrates; 5 g fiber; 1,050 mg sodium. Values will vary based on exact seafood and seasoning.