The buzio is slowly cooked until tender, then combined with onions, garlic, tomatoes, peppers, and warm spices to create a hearty and savory stew. The slow simmer allows the seafood to absorb the rich flavors of the broth.
Fresh herbs and vegetables add depth, color, and freshness, while olive oil brings a smooth, satisfying finish. Each spoonful delivers a delicious balance of tender seafood and aromatic vegetables.
This traditional stew reflects the rich culinary heritage of Cape Verde and pairs beautifully with steamed rice, boiled potatoes, or crusty bread.
Cabo Verdean Buzio Stew is a comforting and flavorful meal that's ideal for seafood lovers and special family gatherings.
Sea snail (buzio) – 1 kg (cleaned and sliced) , Onion – 1 large (chopped) , Garlic – 4 cloves (minced)
Tomatoes – 2 (chopped) , Tomato paste – 2 tablespoons , Bell pepper – 1 (chopped)
Olive oil – 3 tablespoons , Paprika – 1 teaspoon , Bay leaf – 1
Salt – to taste
Fish or seafood stock – 4 cups
Fresh parsley – 2 tablespoons (chopped)
Black pepper – ½ teaspoon
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