SeafoodMediumFree

Cazuela de Mariscos (Mexican Seafood Casserole)

Name: Cazuela de Mariscos (Mexican Seafood Casserole)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 200 g Octopus; 2 sprigs Epazote; 300 g Prawns; 4 cloves Garlic; 1 Onion; 200 g Clams; 3 tbsp Olive oil; 4 Tomatoes; 2 Dried ancho chillies; 200 g Squid

45 min (20 prep + 25 cook) Medium 4 servings Veracruz

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Coastal Mexican stew of mixed seafood in tomato sauce with ancho chilli and epazote.

About this recipe

Coastal Mexican seafood stew with mixed shellfish cooked in tomato sauce with ancho chilli, epazote and sea herbs. Hearty, aromatic and full of ocean flavour.

History & Origin

Cazuela de mariscos celebrates the marine wealth of the Mexican coasts. Mexico has over 11,000 kilometres of coastline along the Pacific Ocean, the Gulf of Mexico and the Caribbean Sea, and each coastal region has developed its own tradition of seafood stews. The cazuela is particularly characteristic of the Gulf coast, especially Veracruz, Campeche and Tabasco. The term "cazuela" refers both to the clay pot in which it was originally prepared and to the slow, concentrated cooking style. Fishermen of the Veracruz coast would make these stews with the day's catch: prawns, octopus, clams, crab - whatever was available. The tomato and toasted ancho chilli sauce base provides depth of flavour that perfectly complements the natural sweetness of seafood. Epazote, an aromatic herb with a special affinity for seafood, is essential and should not be omitted. Served directly in the clay pot, the presentation is also part of the gastronomic experience.

Estimated cost

£14.00

Total cost

£3.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

280

Calories

32g

Protein

14g

Carbohydrates

10g

Fat

Fibre

820mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean the seafood: peel 300g prawns, cut 200g octopus into small pieces, open 200g clams and keep 200g squid in rings. Pat dry with kitchen paper.
💡 Ask your fishmonger to clean them to save time.
2
Toast 2 dried ancho chillies on a griddle until softened. Soak in hot water for 15 minutes. Drain and set aside.
3
Blend 4 tomatoes, 1/4 onion, 2 garlic cloves and the soaked ancho chillies to a sauce. Strain.
4
In a wide cazuela or pan, heat 3 tablespoons olive oil. Sauté 1 chopped onion and 2 chopped garlic cloves for 3 minutes. Add the tomato sauce and fry 8 minutes until reduced.
5
Add 200ml fish stock or water, the octopus and squid. Cook 10 minutes. Add the prawns and clams. Cook 5 minutes more until clams open and prawns turn pink.
💡 Do not overcook the seafood or it will turn rubbery.
6
Add 2 sprigs epazote, adjust salt and pepper. Serve in the cazuela with white rice and tostadas.