Best 3 Mariscada En Recado Shellfish Stew Recipes

CAZUELA DE MARISCOS - SPANISH-STYLE SHELLFISH STEW

Steps:

• Step 1 Peel and devein shrimp, discarding veins and transferring shells to medium saucepan. Reserve cleaned shrimp in refrigerator. To saucepan with shrimp shells, add ¼ cup chopped onion and bay leaf; cover with 2 cups water. Bring shell mixture to boil over medium heat. Reduce heat to low. Simmer, stirring occasionally, until broth is flavorful and about 1 cup liquid remains, about 20 minutes. Strain shrimp into small saucepan, discarding solids. Stir in Sazón; season lightly with salt. Keep shrimp broth warm. Step 2 As broth cooks, scrub clams and mussels, discarding any shellfish with cracked shells. Transfer clams and mussels to separate large bowls filled with very cold water; add 1 tbsp. salt to each bowl. Let clams and mussels soak about 20 minutes. Scoop out clams and mussels, discarding soaking liquid, and transfer to bowl; set aside. Step 3 Heat olive oil in medium, heavy pot or cazuela over medium-high heat. Season scallops lightly with salt. Cook, flipping once, until light golden brown on both sides, about 4-5 minutes; transfer scallops to plate. Add reserved shrimp to same pot; cook, flipping once, until just pink, about 2 minutes; transfer shrimp to plate. Step 4 Heat remaining oil in same pot over medium heat. Add remaining onions. Cook, stirring occasionally, until onions soften but do not brown, about 8 minutes. Stir in sofrito and garlic, cooking until garlic is fragrant, about 30 seconds. Add tomato sauce; bring to simmer. Stir in brandy or cognac; bring to boil and cook until liquid is evaporated, about 2 minutes. Pour in white wine; bring to boil. Cook, stirring occasionally and scraping up any browned bits from bottom of pot, until wine is reduced by half, about 7-8 minutes. Pour in reserved warm shrimp broth; bring to boil. Add reserved clams and mussels; return to boil and cover pot. Reduce heat to low. Simmer, stirring occasionally, until clams and mussels open, about 5-8 minutes; discard any clams or mussels that do not open. Step 5 Stir in almond flour and reserved scallops and shrimp. Cook, stirring occasionally, until broth thickens slightly and scallops and shrimp are warmed through, about 3 minutes more. Evenly divide seafood among shallow bowls; ladle cooking broth over seafood to moisten and sprinkle with parsley, if desired.

MARISCADA - BRAZILIAN FISH STEW

Steps:

• Clean the clams by scrubbing them thoroughly with a wire brush,.
• removing any beard or barnacles.
• Then place them in a large pot with 1 gallon of water or enough to cover, and 1/3 cup salt.
• Allow the clams to remain for 20 minutes during which time they will.
• expel the sand inside. Continue this process, changing the water at.
• least two more times.
• The mussels are cleaned in a similar manner, but you must leave them in the water for at least 2 hours.
• Throw away any clams or mussels that float or are not tightly closed.
• Heat the olive oil in the bottom of a large, heavy saucepan over.
• medium heat. Add the onion, tomatoes, garlic, coriander, salt,.
• peppers, and saffron and cook, stirring, until the onions have.
• softened, but are not brown.
• Add the fish and shellfish to the onion mixture. Cover with water and bring to a boil. Reduce the heat to low and simmer for 10 minutes, or until the shellfish open. Discard any clams or mussels that do not open. Serve hot.

MARISCADA EN SALSA VERDE (SEAFOOD STEW IN GREEN SAUCE)

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.