Buzio Cape Verdean

Medium·30 min active + 45 min resting

Cape Verdean shellfish stew — mussels, clams, and shrimp simmered in a tomato-coconut-milk sauce with onion, garlic, paprika, and parsley. The coastal Cape Verdean specialty reflecting the Atlantic fishing heritage.

Buzio is a Cape Verdean seafood stew, prepared with the abundant Atlantic shellfish around the islands. The coconut milk addition reflects African-tropical influences alongside the Portuguese seafood-stew tradition.

Spoon up buzio — orange-tinted creamy broth with open mussels and clams, pink shrimp, parsley flecks. Bite: shellfish are tender and briny, the coconut-tomato sauce is creamy with paprika warmth, scotch bonnet's gentle heat, the wine's brightness. With crusty bread to soak the broth and a glass of Cape Verdean white wine, this is the islands' seafood Sunday.

Cooking shellfish briefly (until shells open) preserves tenderness. Coconut milk smooths the tomato-broth. White wine adds acidity that brightens the sauce.

Variations

Buzio with octopus added. With more shrimp. Modern Mindelo restaurant version with crab.

On the Palate

Where Buzio Cape Verdean sits in the Cape Verdean flavor cloud

Ingredients

Serves 4

3 + 1 tbsp pasteTomato

How it's made

12 steps · 30 min active + 45 min waiting

1
12 min
Clean 800 g mussels and 400 g clams (scrub, debeard).
2
3 min
Peel 200 g shrimp (deveined).
3
7 min
In a large pot, heat 3 tbsp olive oil. Sauté 1 chopped onion + 6 minced garlic 6 min.
4
6 min
Add 3 chopped tomatoes + 1 tbsp tomato paste + 1 tsp paprika + 1 chopped scotch bonnet; cook 5 min.
5
4 min
Add 200 ml white wine; simmer 3 min.
6
2 min
Add 400 ml coconut milk + 200 ml water + 1 bay leaf + 1 tsp salt + 1/2 tsp pepper.
7
4 min
Bring to simmer.
8
6 min
Add the mussels and clams; cover; cook 5 min until shells open.
Watch out
Cover and cook just until the shells gape open, about 5 minutes — that's the doneness cue; keep boiling past it and the meat turns rubbery.
9
4 min
Add shrimp; cook 3 min until pink.
Watch out
Slip the shrimp in last for 3 minutes, just until they curl and turn pink — they cook fast and go tough if you leave them longer.
10
1 min
Discard any unopened shells.
Watch out
Toss out any shell that stayed shut — a clam or mussel that won't open wasn't good, don't force it.
11
2 min
Stir in 1/4 cup chopped parsley + 1 tbsp lemon juice.
12
3 min
Serve with crusty bread to soak up the broth, and Cape Verdean white wine.