Caldero de Mariscos Cubano

While Cuba is not traditionally known as a seafood-centric cuisine, the island's long coastline has always supplied its cooks with abundant fish, shrimp, and shellfish. Caldero de mariscos is a modern evolution of the classic caldosa stew — a briny, tomato-based braise enriched with sofrito, saffron-like bijol, and a splash of dry white wine that speaks equally to Cuba's Spanish and African heritage.

Serves: 4

Ingredients

• 400g (14 oz) large shrimp, peeled and deveined (tails on)
• 300g (10 oz) firm white fish fillets (mahi-mahi or snapper), cut into 5cm (2-in) chunks
• 200g (7 oz) squid tubes, cut into rings
• 400g (14 oz) can crushed tomatoes
• 200ml (¾ cup) dry white wine
• 300ml (1¼ cups) fish or seafood stock
• 1 tbsp (15ml) olive oil

Sofrito Base

• 1 large onion, finely diced
• 1 green bell pepper, finely diced
• 6 garlic cloves, minced
• 1 tsp (3g) ground cumin
• 1 tsp (3g) dried oregano
• ½ tsp (2g) bijol powder (or ¼ tsp turmeric + pinch saffron)
• 2 bay leaves
• Salt and black pepper to taste

To Serve

• 2 tbsp (8g) fresh cilantro, chopped
• 1 lime, quartered
• Crusty bread or white rice

Instructions

1. Heat olive oil in a large, heavy pot or Dutch oven over medium heat. Add onion and green pepper; cook 8–10 minutes until completely soft and sweet.
2. Add garlic, cumin, oregano, bijol, and bay leaves. Stir and fry 2 minutes until fragrant.
3. Pour in white wine and let it bubble 3–4 minutes to reduce by half, scraping up any browned bits.
4. Add crushed tomatoes and stock. Season with salt and pepper. Bring to a gentle simmer and cook uncovered 15 minutes to concentrate the flavours.
5. Add squid rings; simmer 5 minutes. Add fish chunks; cook 3–4 minutes until just opaque. Add shrimp last; cook 2–3 minutes until pink and curled. Do not overcook.
6. Discard bay leaves. Taste and adjust seasoning. Ladle into wide bowls, scatter cilantro over the top, and serve with lime wedges and plenty of crusty bread.

Cook's Notes: Add seafood in stages from firmest to most delicate — this prevents overcooking. A pinch of saffron bloomed in 2 tbsp warm water and added with the stock creates a particularly beautiful, golden broth. The sofrito base can be made 2 days ahead.