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    Home / Ecuadorian Kitchen / Cazuela de Mariscos Ecuatoriana

    Cazuela de Mariscos Ecuatoriana

    A golden dome of mashed green plantain hiding a rich peanut-seafood stew — the coast’s grandest baked casserole.

    ⏱ 40 minPrep time
    🔥 50 minCook time
    🍽 6Servings
    🏷 Ecuadorian KitchenCategory
    ☆☆☆☆☆No ratings yet
    Cazuela de Mariscos - Plantain Seafood Casserole

    Cazuela de mariscos is the showpiece of Ecuador’s coastal cooking: a green plantain mash lined and topped around a saucy stew of shrimp, fish, and crab in a peanut-achiote sauce, then baked until golden in a clay cazuela. It is festive, deeply flavorful, and the ultimate showcase of the coast’s two great ingredients: plantain and seafood.

    A golden plantain crust over a peanut-seafood heart

    The plantain mash bakes into a soft, golden shell with a lightly crisp top, while the filling is a rich, nutty stew brimming with tender shrimp and flaky fish. The peanut sauce is savory and silky, and the whole casserole cuts into neat, dramatic wedges.

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    Step by stepInstructions

    1. Boil the plantain chunks in salted water for 20 to 25 minutes until tender, drain well, and mash with the milk and salt into a soft, spreadable dough.
    2. Heat the achiote oil in a large skillet over medium heat and cook the onion and bell pepper for 5 minutes; add the garlic and cumin for 1 minute, then the tomatoes for 5 minutes until saucy.
    3. Add the seafood and cook for 4 to 5 minutes until the shrimp turn pink and the fish flakes; stir in the peanuts and cilantro and season to taste.
    4. Preheat the oven to 375°F and butter a 2 1/2-quart baking dish or traditional clay cazuela.
    5. Spread half of the plantain mash over the bottom and up the sides, fill with the seafood stew, and cover with the remaining mash, smoothing and scoring the top.
    6. Bake for 30 to 35 minutes until the top is golden and the filling is bubbling.
    7. Rest for 10 minutes, then serve with pickled red onion and lime wedges.

    💡 Chef tips & storage

    Any combination of seafood works — use what looks freshest at the market. The casserole holds together best after a 10-minute rest; leftovers keep 2 days refrigerated and reheat gently.

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    Recipe details

    Prep40 min
    Cook50 min
    Servings6
    CategoryEcuadorian Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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