Best 3 Clam And Calamari Seafood Stew With Salsa Verde Recipes
Delight your taste buds with a tantalizing journey into the realm of culinary artistry as we explore the delectable Clam and Calamari Seafood Stew with Salsa Verde. This exquisite dish is a symphony of flavors, textures, and aromas, where the briny sweetness of clams harmonizes with the tender chewiness of calamari, all enveloped in a vibrant and herbaceous salsa verde.
Immerse yourself in a culinary adventure as we unveil the secrets behind this exceptional seafood stew. Discover the art of selecting and preparing the freshest clams and calamari, ensuring their optimal flavor and texture. Learn the techniques for creating a flavorful broth that captures the essence of the sea, enhanced with aromatic vegetables and a touch of white wine.
Unravel the secrets of the tantalizing salsa verde, a vibrant green sauce that adds a burst of freshness and acidity to the stew. Explore the delicate balance of parsley, capers, anchovies, and olive oil, coming together to create a harmonious symphony of flavors.
Indulge in the culinary artistry of Clam and Calamari Seafood Stew with Salsa Verde, a dish that embodies the essence of coastal cuisine. Prepare to embark on a journey of taste and discovery, where every spoonful tells a tale of culinary mastery.
MARISCADA EN SALSA VERDE (SEAFOOD STEW IN GREEN SAUCE)
This seafood stew gets it's green sauce from tomatillos and fresh parsley. I've adjusted the traditional cooking method a bit to, hopefully, bring out the flavors of the seafood with less of a "fishy" taste. This is a Spanish version, rather than Mexican or Latin American so it uses fresh parsley. If you prefer, you can substitute fresh cilantro for some or all of the parsley.
Provided by threeovens
Categories < 4 Hours
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cook tomatillos in boiling water for about 3 minutes (they will change color), cool off in cold water for a couple of minutes, then chop in a food processor.
- Add onions and garlic to food processor and coarsely puree.
- Heat oil in a large saucepan and saute puree until onions are tender, about 5 minutes (I know this is hard to tell, but use your nose; the puree will smell strongly of onions, but once done, the aroma will be lessened).
- Stir in coconut milk, chicken stock, wine, and parsley; season with salt and pepper and hot sauce.
- Cover, and cook, stirring occasionally, 20 minutes.
- Meanwhile, heat 1 tablespoon butter in a skillet over medium high heat; add shrimp and saute until slightly seared, but not necessarily cooked through (will finish in the sauce), about 1 minute per side; set aside.
- Saute scallops until seared, about 2 minutes per side (will also finish in sauce); set aside.
- Wipe out skillet and add about 1/4 cup water and and lobster tails; cover and let steam about 3 minutes; snip in half, lengthwise, with kitchen shears, and set aside.
- Add clams to skillet, cover and cook clams, shaking occasionally, until one opens, then add mussels.
- Re-cover and cook, while shaking pan occasionally, until all shells open.
- Add seafood, including squid (calamari) to salsa verde and heat through, about 10 minutes.
- Serve with optional garnishes.
- ------------------------------------------OR---------------------------------------------.
- Once, salsa verde is finished simmering, pour it into an oven-safe covered casserole (a pretty one for serving).
- Add seafood, stir, cover, and bake at 325 degrees F until bubbly, about 30 minutes.
- Bring to the table in the casserole dish; pass optional garnishes.
Nutrition Facts : Calories 548.3, Fat 34.5, SaturatedFat 21.8, Cholesterol 146.5, Sodium 918.1, Carbohydrate 21.7, Fiber 1.9, Sugar 6, Protein 30.2
STEAMED CLAMS WITH SALSA VERDE
Steps:
- In a large blender place the red onion, jalapenos, and lime juice start to puree by pulsing the mixture for 30 seconds to a 1 minute.
- With the blender running, start adding the parsley and cilantro in handful bunches, slowly so as not to crowd the blender. When the whole mixture is smooth, season with salt and pepper and set aside.
- Heat a large saute pan on high with 1 tablespoon of olive oil, when the oil begins to smoke add the sliced garlic and cook for approximately 30 seconds until the garlic slices are brown but not burned. Add the clams and cook for 2 minutes.
- Deglaze the pan with the white wine and clam juice, cover the pan and cook for 3 more minutes. Remove the lid and add the pureed salsa verde mixture stirring constantly in order to combine the clams, their cooking liquid, and the salsa verde thoroughly. Cook for 3 more minutes, season with salt and pepper and serve with grilled bread points.
FISH STEW WITH CLAMS
This delicious stew is from chef Jose Andres' "Made in Spain" cookbook and is made using his recipe for Allioli.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Serves 4
Number Of Ingredients 18
Steps:
- Prepare the stock: Heat olive oil in a large pot over medium-low heat. Add garlic, celery, carrot, and onion and cook, stirring, until golden brown, about 10 minutes. Add fish bones and head and enough water to cover. Bring to a simmer; reduce heat to a gentle simmer and let cook for 25 minutes, skimming the surface as necessary. Strain through a fine mesh strainer; discard solids and set aside.
- Prepare the suquet: Place a grater over a bowl and rub the cut surface of the tomatoes over the grater until all the flesh is grated; discard skins. In a deep pot, heat olive oil over medium heat. Add potatoes and cook, stirring, for two minutes. Stir in grated tomato and sugar, if using; continue cooking 2 minutes more. Add saffron and pimenton and cook for one minute.
- Add enough stock to just cover the potatoes. Increase heat to medium-high and bring to a boil, then reduce heat to low and simmer until potatoes are cooked through, about 10 minutes.
- Prepare the picada: Using a mortar and pestle, mash garlic and salt together until a thick paste is formed. Add parsley and one piece of potato from the stew; mix until well combined. Set aside.
- Season fish fillets with salt and cut each in half so you have four equal pieces; add to pot along with clams. Cook until clams begin to open, 4 to 5 minutes. Stir in picada and season with salt. Serve immediately with allioli, if desired.
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around in the middle of cooking.
- Use fresh, high-quality seafood: The fresher the seafood, the better your stew will taste. Look for seafood that is firm to the touch and has a mild, briny smell.
- Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
- Use a good quality white wine: The white wine you use in your stew will add flavor and depth. Choose a wine that you would enjoy drinking on its own.
- Don't be afraid to experiment with different vegetables: You can use any type of vegetables you like in your stew. Some good options include potatoes, carrots, celery, onion, and bell pepper.
- Serve the stew with a crusty bread: A crusty bread is the perfect accompaniment to seafood stew. It's great for soaking up all the delicious broth.
Conclusion:
Clam and calamari seafood stew with salsa verde is a delicious and easy-to-make dish that is perfect for a weeknight meal. The stew is packed with flavor from the fresh seafood, vegetables, and white wine. The salsa verde adds a bright, herbaceous flavor that perfectly complements the stew. Serve the stew with a crusty bread and a glass of white wine for a complete meal.
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