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Chilean Homemade Fish Stew Cazuela Recipe
Chilean Homemade Fish Stew Cazuela Recipe

Chilean fish stew (cazuela) is typically a recipe that makes the most of available ingredients and is generally thicker than a fish broth, following the traditions of the country’s main stew varieties.

How to make Chilean Fish Stew?

To prepare Chilean fish stew, it is recommended to use firm fish such as sea bass, usually using the cuts that are left from fillets used for other main dishes.

Nutritional Information

Category: Main Dishes
Cuisine: Chilean
Vitamins: A, B6, B12, C
Minerals: Potassium, Iron
Calories: 350
Preparation: 20 minutes
Refrigeration: 30 minutes
Servings: 4 people

Chilean Fish Stew Recipe


  • 300 g sea bass fillets
  • 200 g diced pumpkin
  • 3 tablespoons oil
  • 2 bay leaves
  • 2 large potatoes, diced
  • 2 medium carrots, sliced
  • 2 garlic cloves
  • 1 medium onion
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ½ red bell pepper
  • ¼ cup rice
  • Chopped parsley
  • Salt
  • Pepper


  1. In a large pot, add the oil and heat over medium heat. Add chopped garlic and fry until slightly golden. Add the onion and bell pepper, stir to integrate, and keep the sauté on low heat for about 5 minutes.
  2. Add sliced carrots, diced potatoes, diced pumpkin, bay leaves, oregano, and paprika. Season with salt and pepper to taste, cover with water, bring to a boil, reduce to medium heat, cover the pot, and cook for about 10 minutes.
  3. Add the fish and rice, and continue cooking until the potatoes are almost done. Uncover the pot, increase the heat, and cook for an additional two minutes. Taste and adjust seasoning if necessary.
  4. Serve the Chilean fish stew immediately, piping hot, adding a bit of each ingredient as is traditional. Crown the presentation with chopped fresh parsley.

What is the difference between Broth and Stew?

The main difference between broth and stew is in consistency and presentation. Broth is a lighter soup, while stew is a heartier dish cooked together in a pot and served in a single plate.

Did you know?

The name “cazuela” comes from the ceramic or clay pot that has been used for centuries to cook these stews in various cultures around the world. It is characterized by its round and deep shape with handles on both sides.


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