Argentine · soup
Cazuela de Mariscos
Cazuela de Mariscos reads umami 7.5, marine & briny 5.7 and richness 4.3 on Palate's 0–10 flavor X-ray — a Argentine soup, about 22 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 8.5 / 10
- Sweet & Fruity — 2.6 / 10
- Sour & Bright — 2.0 / 10
- Bitter & Earthy — 1.1 / 10
- Rich & Fat — 4.5 / 10
- Aromatic & Spice — 3.9 / 10
The measured notes (of 18)
Umami 7.5 · Marine & Briny 5.7 · Richness 4.3 · Salinity 4.2 · Allium 3.6 · Herbaceous 2.3 · Fruity 2.0 · Floral 1.9 · Sweetness 1.8 · Sourness 1.7 · Citrus 1.2 · Bitterness 1.0 · Earthy 0.9 · Nutty 0.8 · Warm Spice 0.7
What's in it (12)
- 1/2 lb shrimp
- 1 lb mussels
- 1/2 lb squid
- 1/2 lb white fish fillets
- 1 onion
- 4 cloves garlic
- 2 tomatoes
- 1/2 cup white wine
- 3 cups fish stock
- 1/4 tsp saffron
- 1/4 cup parsley
- 2 tbsp olive oil
Time & effort: about 22 min · effort: medium
Nutrition (per 100 g, engine-estimated): 48.1 kcal, 6.7 g protein, 1 g fat, 1.9 g carbs
Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Sauté onion and garlic in olive oil, then deglaze with white wine.
- Add tomatoes, fish stock, and saffron and bring to a simmer.
- Add seafood in stages—firmer fish first, then mussels and shrimp—and cook until all are just done.
- Finish with fresh parsley.
Dishes with a similar flavor shape
- Txangurro a la Donostiarra — Basque · Hegoalde (Spain)
- Arroz Negro — Spanish
- Seafood Gumbo with Okra and Crab — Cajun/Creole · Creole
- Louisiana Seafood Gumbo — Cajun/Creole
- Seafood Cioppino — Italian-American
Keep reading: what umami, marine & briny, richness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.